A recipe for pork tenderloin with cherries. This cherry sauce for pork or really most any other meat, isn’t too sweet.
A fantastic party appetizer to celebrate your spring gobbler.
Fried turkey breast (wild or store-bought), cut into chunks, then breaded with Saltines and served with Mississippi comeback sauce.
So far as a ramps recipe goes, this is an easy one. The origins of this recipe are Italian, where they call this method agrodolce, or sweet-and-sour. You can do this to any sturdy vegetable, from ramp bulbs to pearl onions, small turnips, carrots, parsnips, and even things like cauliflower. It is a great accompaniment
Turkey tacos with turkey breast, roasted peppers and jack cheese on soft tortillas. Good luck this turkey season!
Trout with morels is a classic springtime combo; you can often find the two in the same trip! Simple, pan-fried trout with bacon, morels and onions.
A recipe for Scandinavian nettle soup; basically a nettle bisque. This recipe is based on Swedish nasselsoppa, and can be made with any vivid spring green.
When I had Chef April Bloomfield’s ricotta gnudi in New York at the James Beard Awards, and I had to recreate them, only with my own twist: A sauce of ramps and fresh porcini I found in the High Sierra.