Similar Recipes
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Grilled Ramps
Grilling ramps enhances their sweetness and gives them a tender-crisp crunch. It's the ideal way to cook this great wild spring vegetable.
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Pickled Garlic Scapes
In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.
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Ramp Gibson
A little bit of pickled ramp brine brings an earthy, slightly sweet onion flavor to this classic cocktail. Make sure to use a fresh bottle of vermouth, and store your vermouth in the fridge for no more than a month.
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Quick Pickled Radishes
These quick pickled radishes are a great way to extend the life of radishes. They add crunch and pucker to homemade tacos and cheese plates.
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Quick-Pickled Watermelon Radishes
These quick and easy pickled watermelon radishes add bright flavor to all sorts of dishes, along with a beautiful burst of color.
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Quick-Pickled Rhubarb With Lemongrass and Ginger
This simple quick pickle recipe is made by soaking rhubarb in a hot brine made from red wine vinegar, water, light brown sugar, and salt and infused with fresh lemongrass, ginger, and spices.
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Extra-Rampy Ramp Risotto
An ultra-ramp-flavored, bright green risotto flavored with blanched ramp greens and whites, topped with herb ricotta and sautéed ramps.
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Quick Pickled Chilies and Garlic
Quick-pickled garlic and chiles are a great condiment for punching up the flavor of Asian soups, noodles, stir-fries, and salads.
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Quick-Pickled Cucumbers With Rice Vinegar
A quick Japanese-style rice vinegar cucumber, perfect for serving with rice or stuffed into Pork Belly Buns.
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Sweet Pickled Daikon Radish
Crunchy, bright and just slightly sharp, daikon makes an amazingly tasty pickle.
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Ramps, a wild leek that tastes like an earthy cross between green onions and garlic, make an excellent pickle. This particular combination of pickling spices was heavily influenced by the basic pickling brine recipe in The Wild Table, an excellent book on foraged foods by Connie Green and Sarah Scott.
Serve With
Herbed Citrus Grilled Shrimp and Scallops
The herbed citrus marinade for this grilled shrimp and grilled scallop combination was amazing. Citrus, herb, olive oil and garlic are a winning combination for grilled shrimp or grilled scallops
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Grilled Sweet Potato and Corn Salad
This side dish makes good use of the natural earthy sweetness of sweet potatoes, contrasting them with fruity poblano peppers, lime, and green onions to make a salad that works quite well.
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Pork Chops With Fresh Peaches and Basil
Pan-seared pork chops served with spinach and a rich, sweet peach sauce make up this simple, seasonal one-pot meal.
Honey Mustard Grilled Pork Chops with Cherry Sauce
These honey and whole grain mustard grilled pork chops, topped with a rich cherry sauce, are an easy and elegant way to infuse pork with a taste of summer.
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Grilled Orange-Chipotle Pork Loin
A chipotle and orange reduction creates a potent sauce that adds a sweet, smoky, and spicy note to juicy grilled pork loin.
Lemon Garlic Marinated Grilled Pork Chops
A brief stint in a lemon garlic marinade is all that's required for incredible flavour infused, juicy grilled pork chops. You'll love the bright lemon flavours with the garlic and dried herbs!
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
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Pork Chops With Potatoes and Vinegar Peppers
A dish of pan-fried pork chops, lemony, herby potatoes, and pickled peppers delivers a blast of flavor with minimal effort.
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Crispin Cider-Brined and Glazed, Grilled Pork Chops
Crispin Cider forms the foundation for a brine to keep pork chops moist. Then, a quick, easy glaze made with additional hard cider, orange juice, brown sugar and garlic bastes the olive oil-slathered, peppered chops, which cook on the grill until seared outside and rosy-pink inside.
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Sautéed Asparagus
Sautéed whole asparagus spears don't get as much play as blanched and grilled do, but they should. When done right, they have a deep, woodsy flavor that's hard to beat. Plus, it's easy to do. Here, they're served with a bright, herbal caraway-yogurt sauce.