Natives to these parts are well aware of a member of the onion family that seems to be virtually unknown more than 100 miles from the Potomac.  I’m talking about “ramps” and don’t feel bad if you know the name but have never tried them.  Chef Jerry Pellegrino loves them and says that our ramps are something of a regional delicacy.

Natives to these parts are well aware of a member of the onion family that seems to be virtually unknown more than 100 miles from the Potomac.  I’m talking about “ramps” and don’t feel bad if you know the name but have never tried them.  Chef Jerry Pellegrino loves them and says that our ramps are something of a regional delicacy.

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

Radio Kitchen

What’s Up with Ramps?

For the last few weeks, we’ve been concentrating on a whole slew of savory dishes that celebrate Spring.  Today we thought we’d delve into something on the sweet side, and indeed, we have settled on a well-known dessert that should be a staple in everyone’s kitchen.  I asked Chef Jerry Pellegrino, where would the Blues be without mention of the good old Jelly Roll?  It would be a poorer place, he replied.

For the last few weeks, we’ve been concentrating on a whole slew of savory dishes that celebrate Spring.  Today we thought we’d delve into something on the sweet side, and indeed, we have settled on a well-known dessert that should be a staple in everyone’s kitchen.  I asked Chef Jerry Pellegrino, where would the Blues be without mention of the good old Jelly Roll?  It would be a poorer place, he replied.

Jelly Roll Cake

Wrapping up our coverage of the culinary possibilities of Spring cooking, we thought we’d offer some odds and ends ideas for the most iconic ingredients of the season.  I asked Chef Jerry Pellegrino if we could whip up something with lamb, asparagus, strawberries, rhubarb, spring potatoes.  Probably very difficult he said, so let’s just take it one ingredient at a time.

Wrapping up our coverage of the culinary possibilities of Spring cooking, we thought we’d offer some odds and ends ideas for the most iconic ingredients of the season.  I asked Chef Jerry Pellegrino if we could whip up something with lamb, asparagus, strawberries, rhubarb, spring potatoes.  Probably very difficult he said, so let’s just take it one ingredient at a time.

Icons of Spring Cooking

Last week we talked all about Spring-time’s signature vegetable, the asparagus.  As it turns out we barely scratched the surface.  Spring is also the season for the king of mushrooms, the noble morel.  And Chef Jerry Pellegrino will tell you that asparagus and morels are natural partners.  Whereas both are earthy, one has a sweetness to it and the other a nuttiness of flavor.

Last week we talked all about Spring-time’s signature vegetable, the asparagus.  As it turns out we barely scratched the surface.  Spring is also the season for the king of mushrooms, the noble morel.  And Chef Jerry Pellegrino will tell you that asparagus and morels are natural partners.  Whereas both are earthy, one has a sweetness to it and the other a nuttiness of flavor.

What’s Up with Ramps?

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