You know when ramps come around, you have got to use them. The season is so short and the window to enjoy this delicacy is just a memory till the next year. So my latest batch were used for specials at work, especially my fish dishes. Luckily, I had just a bit left, enough to pickle a few and make pesto. Pickled ramps are just delicious just as is, or in salad, on bread with cheese. The pesto is green, and sharp. I have to get some for my own home use, in bread, grilled. Ramps!!
In one of our first interviews from 2005, we invited Jacques Pepin into our kitchen. Years previously, Stir the Pots...