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.

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.

Ramp Compound Butter

Ramps are only in season for about a month or two, but there are a few ways to preserve them so you can enjoy their flavor all year long. My favorite is making ramp compound butter.

Pepper Gravy

Pepper gravy—essentially a heavily peppered bechamel that subs bacon grease for butter—is a simple base that serves as a building block to a whole host of other Southern gravies.

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.

Tomato Gravy

If you're looking for something a little different to dress up biscuits, pork chops, or the like, this slightly sweet and tart variation on Southern white gravy is definitely worth a try.

April Bloomfield's Toasts with Ramp Butter and Fried Quail Eggs

These Toasts with Ramp Butter and Fried Quail Eggs from April Bloomfield's A Girl and Her Pig are yet another way to enjoy everyone's favorite fleeting spring vegetable. The butter in this recipe incorporates both the cooked bulb of the ramp and its tender, raw greens into a rich butter dressed up with capers, anchovies, lemon, and chiles.

Gravy recipe - easy, from scratch, no drippings

This is how I make an incredible gravy using just water in 4 minutes flat! The secret chicken AND beef stock cubes for best flavour and a nice brown colour.

Asparagus and Ramp Soup With Yogurt

Early spring is when asparagus is at its absolute sweet and tender, and its arrival coincides with that of the prized wild onions called ramps. Combined them in this verdant, flavorful soup.

Mushroom Gravy

A robust, clean mushroom flavor makes this a great gravy to smother on steak, biscuits, mashed potatoes, pork chops, and more.