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Pickled Ramps

A welcome taste of garlicky sweetness after a cold and dreary winter, ramps are the first sign that spring is here. At my restaurants, we are never happier than when we see ramps for the first time each season. Ramps are wild baby leeks that grow exclusively from Canada to the Carolinas. They resemble a scallion, only with broader leaves. Ramps have an robust, garlicky, yet slightly sweet flavor.
Choose ramps that are firm with bright-colored greenery. Wrap tightly in a plastic bag and refrigerate for up a week. I love to pickle ramps* so I can enjoy them long after they’re gone but they can also be eaten raw, or cooked, too! Just be sure to trim the root ends just before cooking. Buon Appetito!
*Pickled ramps can be kept in the fridge for up to 2 weeks, or can be canned and shelf-stored using standard canning procedures.

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Pizza Dough Cinnamon Rolls

This is Leo and Benno’s favorite cinnamon buns made from our own pizza dough at Otto. Couldn’t be easier to make… couldn’t be more delightful to chew.

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Hazelnut Meringues

The baked meringues can be stored in an airtight container filled with uncooked rice for a couple of days. Recreate this dessert for a couple of nights. It makes the perfect midnight snack.