The ramp is a vegetable that needs to be treated like two dishes in one plant. I chop off the leaves just below the greenery and immediately saute them in a hot pan with a touch of olive oil. They puff like jade-green blimps, and they're a fantastic side dish for steak. The stems and bulbs have a different destiny... inside a mason jar. This easy pickling recipe is based on a brine I learned from Chef Cardoz of Tabla, and it's great when used to pickle anything from cauliflower to red onions. Although the ramps are terrific in savory cocktails, we usually chop them and throw them on sandwiches or in salads. - MissGinsu

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