Spring has sprung, which can mean only one thing: Ramps are back. The garlicky, oniony wild vegetable is a favorite among chefs and foodies, whether it's grilled or roasted, topping a pizza or garnishing pasta. With ramps in season, they're popping up on menus more and more, and the Internet is going crazy. Here now, a small selection of all the ramp goodness.
A spring salad of ramps, beets, poblanos, avocado, chevre, roasted mushrooms, zucchini, yellow squash, peashoots, mint, and arugula:
Don't just eat them fresh; ramps are good for pickling, too.
Pastry chef Kate Goodyear at New York's Barchetta shows off fried whiting with ramps and chili aioli.
Ramps, smoked bacon, and a sunny egg on a pie at Pizzeria Posto in Boston.
No shortage of ramps for chef Jeffrey Bell at Goin' Coastal Seafood in Atlanta.
Chef Tim Bereika is throwing ramps in his carbonara at The Urban Tavern in Richmond, Va.
Charleston is not without ramps.
Ramps make an appearance in the burrata at New York's August.