Ramps are wild onions with a strong garlic aroma and flavor that are very popular in Appalachia, where festivals are devoted to them. But many people think that they are much too strong and there is even an aphorism that goes: “Ramps are not for ladies or those who court them.” Ramps are not cultivated but are collected in the wild. Sometimes they can be found at farmers’ markets from southern Canada to the Carolinas beginning in April. They were a favorite of forager Euell Gibbons, author of Stalking the Wild Asparagus who loved them to pickle them and use them in soups such as this one.
Potatoes are an industry standard when it comes to holiday cooking. They’re the bricks for building comfort food. Whipping up good mashed spuds isn’t exactly quantum physics. Transforming them into something special to be remembered, though, well, there’s a touch of art to that. Or you can use this Italian oven-roasted version from our Italian holiday feast feature.
You know your Thanksgiving taters are yummy when they vanish before you get to eat them. I’m assuming they were tasty, since the pan was whistle-clean when I went for my first helping, only to be greeted by the fading fumes of molasses as a small child helped themselves for thirds, and, not coincidentally, lasts.
Serve the salmon with asparagus cooked al dente and garlic mashed potatoes. Note: This recipe requires advance preparation.
These delicious crab cakes are a wonderful way to use crab meat. Serve the cakes with a spinach salad, garlic mashed finger potatoes, and fresh asparagus.
Indian curries are best if you don’t mind your oil intake! It is the oil that gives the sauce for this fish curry a creamy consistency and intensity.
There are many parallels between fish soup and bouilabaisse, which is popular in southern France. Tunisia has one of the richest fishing areas in North Africia.