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Guacamole with Bacon, Grilled Ramps (or Green Onions), and Roasted Tomatillos

Guacamole with Bacon, Grilled Ramps (or Green Onions), and Roasted Tomatillos

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Ramps are only available in the spring and only in certain parts of the United States; if yours is the area, you’ll probably only find them at farmers’ markets or specialty shops. Garlic chives (they look like chives but are flat, with a definite garlic aroma) are typically in abundance in Asian markets; they’re perennial and easy to grow, which is what I do. I love them sautéed or grilled for their sweet, green garlicky flavor. Green onions are easy to find everywhere, every day.

Back To Avocado 101!


  • 4 medium tomatillos (about 8 ounces), husked, rinsed, and cut in half crosswise
  • 4 ramps (wild spring leeks) or large green onions, or 1-inch diameter bunch of garlic chives
  • A little olive or vegetable oil
  • 1 large fresh serrano or small fresh jalapeño, stemmed
  • 4 thick slices bacon (about 4 ounces)
  • 3 ripe, medium-large avocados
  • 2 Tablespoons fresh lime juice
  • 2 Tablespoons chopped fresh cilantro, plus extra for garnish
  • Salt, to taste


Heat a gas grill to medium or light a charcoal grill and let it burn until the coals are medium-hot and covered with gray ash.

Lay the halved tomatillos cut side down on a rimmed baking sheet or metal baking pan and slide onto the grill. Brush the ramps (or green onions or garlic chives) with oil. Lay them directly on the grill, along with the chile (no oil needed). Grill the ramps (or their stand-ins) and the chile, turning occasionally, until soft and richly browned — the ramps will take 4 to 5 minutes, the chile about 10. Cook the tomatillos about 3 to 4 minutes, until soft and browned on 1 side, then flip them over and cook the other side. Cool everything. Finely chop the ramps (etc.) and chile, then scrape into a large bowl. Chop the tomatillo into small pieces and scrape them in with the ramps, then scrape in any juice that remains on the baking sheet.

While the grilled vegetables are cooling, cook the bacon in a single layer in a large skillet over medium heat, turning every once in a while, until browned and crispy, about 10 minutes. Drain on paper towels, then chop into small pieces. Cut the avocados in 1/2, running a knife around the pit from top to bottom and back up again. Twist the halves in opposite directions to release the pit from 1 side of each avocado. Remove the pit, then scoop the flesh from each 1/2 into the bowl with the tomatillos. With an old-fashioned potato masher, a large fork, or the back of a large spoon, coarsely mash the avocado with the tomatillo mixture. Stir in the lime juice, cilantro, and 1/2 of the bacon. Taste and season with salt, usually about 1 teaspoon. Cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate until you’re ready to serve. When that time comes, scrape the guacamole into a serving dish and sprinkle with the remaining bacon. Garnish with cilantro leaves.

Nutritional Facts


Calories Per Serving382

Folate equivalent (total)130µg32%

Riboflavin (B2)0.2mg14.4%

Ramp Jam on Toast

Ramps are one of the best parts of spring at the farmers market! Cook yours up into a simple ramp jam to serve with bacon, eggs and toast.


  • 1 teaspoon olive oil
  • 1 lb. (3-5 bunches) ramps from Prairie Hollow Farm or a combination of ramps and green onions, white ends thinly sliced and leaves chopped into 1” pieces
  • 2-3 teaspoons fine sea salt
  • 1 cup white balsamic vinegar
  • 1/2 cup honey
  • 2 bay leaves
  • 1 teaspoon powdered pectin
  • Bread
  • Your favorite farmers market cheese, sliced
  • Eggs, fried
  • Bacon from Sunshine Harvest Farm (optional), cooked


Heat oil in a 4-qt. saucepan over medium-low heat. Add ramps, green onions and salt and cook until soft, about 10 minutes. Increase heat to high and add vinegar, honey and bay leaves cook until the liquid has reduced by half, about 5 minutes. Lower heat to medium and stir in pectin. Whisk until thickened, about 2 minutes.

To serve, slice bread and toast it. Top with sliced cheese and 1 or 2 fried eggs. Spread ramp jam over the top and serve with bacon, if desired.

To store leftover jam: Spoon jam into a 1 pint sterilized jar with a lid. Will keep in the refrigerator for up to 1 month or at room temperature for up to 9 months after hot water bath canning.

Chef Jenny Breen with a beautiful spring ramp

Frying the perfect eggs (the key is hot oil!)

Grilled Ramp Relish

If you like grilling, bacon and ramps (not in any particular order), then this recipe is aimed squarely at you.

This unusual relish was adapted from a recipe by famed New Orleans chef & showman, Emeril Lagasse. We’ve made a few changes to the original preparation, but let’s give credit where it’s due. Think what you like about Emeril (and his signature “bam!”), but the man has some serious chef chops and his dishes are not only imaginative, they’re also based on solid cooking techniques.

This wildly flavorful ramp relish could be used as a condiment with just about anything, from brats to burgers, but we’ve paired it here with an all-American classic, a flame-grilled frankfurter. Some beautiful locally made all-natural frankfurters found at our local deli made the perfect vehicle for this mouthwatering relish.

Laying the ramp leaves out on a separate grilling rack makes this relish both quick & easy to prepare. (Hint: you don’t need a special grilling rack – just use a clean metal cake rack.) They only need to cook for 30 seconds, and trying to put them on the grill (and take them off) one by one is a potential disaster in the making.

Once you’ve cooked the bacon and grilled the ramp leaves, the rest is just chopping and tossing the ingredients together. Allow them to stand at room temperature for at least 30 minutes to allow all of the wonderful flavors to mingle. That should be just enough time to grill those dogs and get ’em nestled in their buns.

Flash-grilled Ramp Leaves – a few second is all it takes!

Grilled Ramp Relish (adapted from a recipe by Emeril Lagasse)

Chop the bacon, grilled ramp leaves and roasted red peppers into pieces roughly 1/4 inch in size. The consistent size will give a pleasing texture to the finished relish.

  • 4-6 fresh ramps, green parts only, washed and left whole
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp roasted red bell pepper, coarsely chopped (we used roasted Piquillo peppers from a jar)
  • 3 rashers hardwood smoked bacon
  • 1 tsp white wine vinegar and freshly ground pepper

Cook the bacon until crisp remove from the pan, drain well and cool. Chop coarsely and set aside.

Toss the ramp greens with 1 tablespoon of the olive oil and season with salt and pepper. Lay out the ramp leaves on small grilling grates. The grilling grates make it easy to quickly place the ramp leaves on the grill and to remove them it also helps to keep them from sticking or falling through the gaps. When the grill is hot, grill the ramp leaves lightly for 30 seconds. Chop the grilled ramp greens coarsely and set aside.

Place all of the chopped ingredients in a bowl along with the vinegar and remaining olive oil. Toss to mix well and season to taste with salt & pepper.

Add liberally to all of your spring & summer favorites!

Frankfurters with Grilled Ramp Relish

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Dairy and Gluten Free Scalloped Potatoes

Scalloped potatoes are a hit and a traditional Easter dinner classic. These Dairy and Gluten Free Scalloped Potatoes are creamy and decadent. They’re made with Yukon Gold Potatoes, caramelized onions, smoky spices and a sauce that’s made with Garbanzo Bean Flour. The smoky flavor comes from the perfect spice blend of seasoned salt, garlic powder, turmeric, smoked paprika and pepper. After the broth has been poured over the potatoes and they’re brown and bubbly, garnish with fresh parsley and serve. Whether you’re going dairy and gluten free or not, these are sure to be a crowd pleaser for your Easter dinner menu.

25 Finalists #PureSouthNAChefContest

Congrats to these 25 chefs – their delicious dishes helped them score a spot as a finalist in the #PureSouthNAChefContest! Each of these chefs now has the opportunity to be one of our 3 winners. The Grand Prize winner for Best Overall Entry will recieve $500 cash and an all-expenses paid trip to New Zealand in 2021 to see first-hand where the incredible Te Mana Lamb and Pure South Venison is raised! The Best Te Mana Lamb Dish will win a Kudu Grills Inferno package and the Best Venison Dish will win a custom blade from Nora Knives.

Scroll below to check out each entry and check back on Wednesday to see which 3 chefs will be announced as our winners!

Chargrill Rack of Te Mana Lamb / Pine Nut and Currant Couscous / Kabocha Squash Puree / Preserved Lemon Greek Yorgurt / Cherries / Cumin Charcoal Coral Crisp/ Green Peas

Sweet Potato Wrapped Venison Short Loin / Panang Curry / Chicken Fat Roatsed Baby Vegetables / Crispy Rice / Micro Shiso / Garlic Chips / Pickled Fresno Peppers

Espresso-Chili Rubbed Venison Tenderloin / Blueberry-Port Demi / Carolina Ramp & Goat Cheese Purple Rice Grits / Spinach / Baby Carrots / Fiddlehead Ferns / Muscadine Glazed Ramps

Te Mana Lamb Rack brined in Scotch Whiskey and Fennel / Lamb Jam made from Lamb Fat, Cherries, and Cherry Peppers / Charcoal Roasted Fennel and Wild Asparagus

Lamb Jus / Te Mana Lamb Rack with Lemon Zest & Green Herb Crumb / Mint & Cucumber Gelee / Morels Stufed with Pea & Mint Puree and Spruce Tips / Purple Asparagus Tips / Shaved Rhubarb and Purple Asparagus /
Foraged Garnishes (Chive Blossoms, Spring Onion Flowers, and Sweet Cicely)

Koji-cured Te Mana Lamb Rack / English Peas / Fiddleheads / Morels / Charred Shallots / Sunchoke Purée / Parsley Oil / Spruce Tip Jus

Sous Vide Lamb Barbacoa / Charred Zucchini with Smoked Crema / Pipián Rojo / Pickled Guacamole Purée / Candied Jalapeño Tumbleweed Tuile / Chicharrón / Foraged Desert Flowers

Coffee – Vanilla – Orange – Salt – Sugar Cured Venison, washed and coated with Kashmiri Chile powder before grilling over mesquite & cherry wood until a crust forms / tDressed with a mixture Shoyu – Rice Vinegar – Whiskey / Soft boiled Egg marinated in Shoyu and Whiskey / Caviar / Shaved Corn with Sunflower Seeds and Caramelized Shallots / Baby Corn and Peanuts preserved in Chili Garlic Oil⁠

Coffee Rubbed Venison / Bacon Braised Radicchio / Beet Puree / Poached Pear Red Wine Gastrique

Venison Tenderloin / Charred Herb and Cocoa Nib Crust / Bariations of Heirloom Carrot (purée, confit, soil) / Koji Cured Turnip / Pickled Blackberry / Black Pepper Condiment / Herb Flowers

Venison Tenderloin Crepinette with Suya Boar Sausage / “Hāngī ” Roasted Roots and Wild Shoots and Thistles / Wild shoots and Herbs Emulsion

Te Mana Lamb Rack covered in Lemon Balm Tips and Thyme Flowers / Asparagus / Morels / Egg Yolk Sauce seasoned with Sea Palm and Black Garlic Shoyu / Hazelnut Crumbs / Morels / Asparagus Espuma / Lamb Jus finished with Banyuls Vinegar

Leek Ash Coated Te Mana Lamb Loin / Heirloom Carrot Puree / Champagne Poached Carrot & Herb Crumble / Micro Salad / Dandelion Scented Potato / Seaweed Oil / Beet Coral / Beet Gastrique / Port & Orange Blossom Pearls

Smoked Cinnamon Pure South Handpicked Venison Tenderloin / Jerusalem Artichoke Purée / Brown Butter Fiddleheads / Pickled Ramps / Black Garlic / Golden Beet Gastrique

Zatar Crusted Te Mana Lamb Rack / Falafel / Feta Mousse / Pickled Red Onion Jelly / Cucumber / Seared Baby Tomatoes / Pomegranate Redux / Herb Purée / Mint / Flowers

“Rhône Valley Lamb” — Te Mana Lmb Loin Sous Vide in a Rosemary Olive Butter / Prune Purée / Aged Rhubarb Vinegar / Red Ixora Emulsion / Beech Ragu / Pickle Currants & Rhubab / Long Thai Pepper & Cassis Tuille

“Hardwood Fired Tunisian-East Indian Thali”

Te Mana Lamb Leg | de boned, cleaned, re-wrapped, marinated in evoo, turmeric, ginger, chilies & soft spices, cooked on the bone.

Marble Potatoes | cooked in the coals in cast iron with rendered lamb fat dripped from the leg & chops above, bay leaf, cinnamon stick, crunchy salt

Grilled Ramps Green Chutney | of cilantro, mint, chilies, green garlic

Te Mana Lamb Loin Chops | marinated in spring onions, green garlic, ginger, chilies, cinnamon & bay leaves Labneh, keema curry masala, petite radishes & their flowers

Keema Curry Shaksuka | cooked in the coals in cast iron with ginger, spring onions, early girl tomato, sugar snap peas, green garlic, indian green chilies, farm egg

Naan | smothered with blitzed mint, basil, cilantro, pepper & garlic

Venison fillet cooked in fruity Australian Olive Oil and California Bay Laurel / Fresh Morel Mushrooms / Roasted Spring Onion / Sauce of Blueberries and Spring Porcini / Spruce Tips / Tasmanian Pepper Berry Salt

Venison Coated in Dried Shiso / Koji Rice Espuma / Dashi braised Daikon with Mushroom Pizzelle / Caviar Butter / Venison Rajioyaki with Venison Katsuobushi / Dried Sunflower Petals

Beets / Sasonal Vegetables / Mole / Tomitillo Salsa / Smoked Te Mana Lamb Tomahawks / Chive Flowers / Lavander Flowers / Mircogreens / Beet Gnocchi / Butternut Squash Gnocchi / Pistachios

Te Mana Lamb Rack glazed with Buckwheat Miso / Morel stuffed with BBQ Lamb Sweetbread / Ramp Merguez / Peas / Garlic Purée / Lamb Jus split with Anchovy Garum

“Middle Eastern Dim Sum” — Wood Smoked Te Mana Lamb Ribs with Dukkah Spice and Fresh herbs / Harissa Glazed Te Mana Lamb Loin with Shwarma Pickles / Te Mana Lamb Neck Gyros with Ajiamarillo Labneh and Pickled Red Onion with Fresh Naan Bread / Te Mana Lamb Kafta with Green Harissa / Wood Fired Te Mana Lamb Chop with Zaatar Spiced Wild Spring Vegetables and Muhammara / Crispy Te Mana Lamb Cutlet with Sweet and Sour Chickpea Relish

Venison / Sunchoke Purée / King Trumpets / Pickled Beets / Juniper & Mulberry / Wild Garlic⁣⁣⁣ ⁣⁣⁣

What was the best thing you ate this weekend?

Every now and then I like to ask you, reader, a question. And my question, after this lovely Memorial Day weekend, is this: what was the best thing you ate this weekend? No, not the 2nd best thing, the BEST thing. Tell us about it, will you?

Share this:


Crabcake at Market Table. YUM.

Smoked salmon ceasar salad.

The secret? I smoked the salmon myself. I *love* using my smoker.

We had smoked salmon ceasar salad, smoked chicken, grilled chicken w/ traditional barbecue sauce (for those who don’t like smoked) and grilled corn. The appetizer was smoked Italian sausages with the aforementioned barbecue sauce.

Best thing I ate this weekend had nothing to do with the steaks we grilled yesterday. It was the black beans and yellow rice with plantains I fell on at Versailles on La Cienega here in L.A. OMG. Little death-style happiness with every bite. If only they’d had the egg I requested, fried, on top. But the waiter looked at me like I’d requested a bowling ball. Oh well. Next time I’ll bring my own.

I went out to eat for my birthday on Saturday to this Italian place I’d been wanting to try. It was hands down the best Italian food I have ever had, and I’ve eaten Italian in NYC and all over the U.S. It’s what I imagine Italy to be like. My lord, it was awesome. Crab ravioli, lamb chops and penne with tomato sauce that tasted far beyond what I knew tomato sauce was capable of. Wow.

Adapted Anglo Italian Trifle from Nigella Lawson.. (Cherries!) with amaretto liqueur .. awesome…

My Chinese chicken salad, probably. It’s a close tie between that and the red curry potato salad I made on Sunday night and am still enjoying with nearly every meal.

It’s a tie between the famous Nutella ice cream recipe and my first grilled swordfish kebabs of the year – marinated in lemon juice, Worcestershire, olive oil, and soy sauce. Delicious!

An amazing burger. Angus beef, Gorgonzola cheese, baby spinach, red onion, bacon, mayonnaise. AMAZING.

Pulled pork plate with collards, slaw, and corn bread at Daddy D’s in Atlanta washed down with cold beer. Bliss!

I ate at The Keg and had the most amazingly decadent grilled chicken with shrimp and scallops in a creamy creole season… and garlic mashed potatoes. And? the first good glass of iced tea i’ve had in arizona. ever.

Went to Blackbird in Chicago and ate fantastic food all around. But the best had to be the appetizer I ate…confit of suckling pig with fresh hummus, baby artichokes preserved lemon and pork rinds. Yup, I said pork rinds.

Hands down, the hot chocolate at L.A. Burdick’s in Harvard Square.

How could a liquid be the best thing I’d eaten all weekend? If you have to ask, you haven’t tried it, though it is clearly the best in the world. One of the many reasons is that the refrigerated leftovers will re-solidify into a divine mousse like consistency. Finally, a hot chocolate you can sink your teeth into.

The entire meal at Perilla in Greenwich.. In particular the Cheeks of the day, which happened to be venison..

This was the tops of our Memorial Day weekend, which included visits to Bar Americain and Craftsteak

DJ’s Boudain… grilled till the casing is crispy… ZOMG… heaven in a tube… sigh

burgers on the grill for memorial day – ketchup, mustard, lettuce, tomato, cheddar, sesame bun. classic American!

my syrian mother-in-law initiated me into the halls of arab wifehood. we spent a whole afternoon sharing stories, making a big batch of kibbe – wheat dough stuffed with ground meat and nuts. delish!

After eating possibly every meal out for the past 4 months, my bar-study-induced frugality of time made me buy sandwich fixings and I made, yesterday, the most delicious sandwich ever. Even better than my favorite deli.

Crusty French bread, toasted, whole grain mustard, extra sharp cheddar cheese, red onion slices, tomato slices, arugula, thin slices of prosciutto and a slice of roasted turkey. All smushed together and cut in half. SOO satisfying, especially because my sandwiches for the week are going to end up costing me 1/3 of what I would have paid at the deli – and I ‘m discovering that going out during lunch rush, waiting in line, etc, is actually a bigger time suck than making the lunch from scratch. (Still haven’t figured out how to make the line at Whole Foods move more quickly, so I’m ignoring the hour it takes me to do grocery shopping for the week).

But yea, I can’t wait until the next day’s lunch about 4 minutes after finishing my sandwich :)

Arugula Salad with Bacon, Friesago and Fried Eggs

Recipe adapted from Serena Wolf's 'Dude Diet' cookbook.


  • 4 stips Sunshine Harvest Farm bacon
  • 5 ounces arugula from Prairie Hollow Farm
  • 1 oucne (roughly 1/4 cup) shaved Friesago cheese from Shepherd’s Way Farm or other aged cheese
  • 1 teaspoon olive oil
  • 2 large eggs from Sunshine Harvest Farm
  • Freshly ground black pepper

For the Dressing

  • 3 Tablespoons minced shallots, ramps, green onions or onions
  • 3 Tablespoons olive oil
  • 1 Tablespoon sherry or white wine vinegar
  • 2 teaspoons Dijon-style mustard
  • 1/4 teaspoon honey from Ames Farm


Fry bacon or pancetta until crisp. Crumble into large pieces.

While the meat is crisping, whisk together all the ingredients for the dressing in a large bowl. Add the arugula to the bowl (it will seem like too much, but it’s going to wilt in the dressing). Add the cheese and crumbled meat and toss to coat. Taste and season with a tiny bit of salt if necessary. Divide the salad between two plates or bowls.

Heat the olive oil in a nonstick skillet over medium heat. When the oil is hot and shimmering (but not smoking!), carefully crack the eggs into the pan, leaving a little bit of space between them. Cook for 3 to 4 minutes or until the whites are just set., but the yolks are runny. If the whites are not setting, cover for the last minute or two.

Top each salad with a fried egg and serve with plenty of freshly cracked ground pepper.

Recipe adapted from Serena Wolf‘s ‘Dude Diet’ cookbook.


Step 1

Bring a small pot of salted water to a boil. Carefully add eggs. Bring water to a simmer and cook eggs 10 minutes. Drain and transfer to a bowl of ice water let sit until cool enough to handle. Peel.

Step 2

Meanwhile, whisk mayonnaise, celery, relish, scallion, mustard, 2 tsp. parsley, and 2 dashes hot sauce in a medium bowl season with salt and pepper.

Step 3

Halve eggs lengthwise. Scoop yolks into mayonnaise mixture and place whites on a plate. Gently mash yolks into dressing season with salt and pepper. Using 2 forks, fill egg halves with yolk mixture.

Step 4

Top eggs with pepper and more parsley and serve with hot sauce.

Step 5

Do Ahead: Eggs can be made 1 day ahead. Cover and chill egg whites and filling separately fill just before serving.

How would you rate “The Greatest” Deviled Eggs?

This is almost the exact recipe (Mom's) I have used for years minus the celery.

to Anonymous in Minneapolis -- YOU THREW AWAY PERFECTLY GOOD HARD-BOILED EGGS BECAUSE YOU WERE MAD AT THE RECIPE? are you NUTS? they weren't *broken*, were they? we are too comfortably fed, if we throw away good food for bad reasons.

Had I thought about the ingredient list a bit more, I would have probably realized that these eggs would basically taste like grocery store potato salad, which is exactly what they taste like. They are the first thing I have ever cooked from a BA recipe that I didn't like at all. I ended up throwing a ton of them away because I just couldn't eat them. I would definitely would not recommend them.

Favorite Ramp Recipes

iron skillet
4 or 5 large potatoes, diced
1 lb. bacon
1 1/2 lb. ramps, cleaned and cut up
6 eggs (optional)
salt and pepper to taste

  1. Fry bacon in skillet.
  2. Remove from pan and set aside.
  3. Put cut up potatoes in bacon grease and let fry 3 to 4 minutes.
  4. Add cut up ramps and continue frying until potatoes are well done.
  5. Put previously fried bacon on top of potatoes and ramps let simmer for about 2 minutes.

If you want to add scrambled eggs, add after potatoes are done and before adding bacon.

  1. In skillet fry sausage, stirring as it fries.
  2. Beat eggs, add milk and set aside.
  3. In large baking dish, layer potatoes, sausage and chopped ramps.
  4. Pour egg and milk over mixture over layers.
  5. Top with grated cheese.
  6. Bake at 350 degrees until potatoes are tender.

Mountain Breakfast

strips streaked meat
4 medium potatoes
12 ramps, chopped
8 eggs

  1. Fry meat until all grease is rendered.
  2. Remove meat.
  3. Fry very thin sliced potatoes in grease until done.
  4. Add ramps cook 2 minutes over medium heat.
  5. Mixing well while frying.
  6. Pour eggs over potatoes and ramps.
  7. Stir until egg are done.

Ramp Tee Shirt designed by local artist Patrick Bradford. Everyone (almost) in the mountains and our great visitors know and love RAMPS! Now let the world know that you love them with this great full color tee shirt. Only $15.00 plus $3.00 shipping and handling outside of Burnsville, NC. Just specify size in adult or kids shirts.

Chicken wings with fish sauce caramel at Lucky Cat Ramen

While waiting for my husband at Justine in New Orleans, chef Justin Devillier’s new French brassiere on Chartres Street, I order wine and oysters en perseillade, expecting oysters on the half-shell, dressed up. A cast-iron cassolette arrives instead, and when I lift up the lid, poached oysters are bobbing about in an aromatic butter sauce. I dip in a crust of bread and breathe in the brine, butter, garlic, and salt. In that moment, I believe the oysters and the bread are heaven-sent.

I can’t help but reminisce about Justine’s oysters as I recall the highlights of eating this year: a panko-crusted curry ball stuffed with peppers, basil, and chicken at the Rooster & the Pig in Palm Springs, Taiwanese fried chicken at the outdoor Smorgasburg LA, and in small neighborhood eateries near Broadway in New York City, Peruvian roast chicken with green chili sauce.

But wait. This annual look back at eating is for the Memphis magazine City Guide, and my top 10 list of dishes is an ode, so to speak, to my favorite food here at home. Curiously, when compiling my list, I leave the fancy food for other cities. In Memphis, I favor seasonal produce like a perfect Georgia peach, comfortable flavors like grilled cheese, and a lean into Asian cooking. Noodles and kimchi, anyone?

Cornbread with ramps and green garlic at Hog & Hominy

Wild ramps, the elusive onions of spring, are delicious but fleeting. No worry, said the chefs at Hog & Hominy, who roasted and preserved springtime ramps for the restaurant’s early-summer cornbread. The ramps, green garlic, sorghum, and cornmeal from South Carolina’s Geechie Boy Farm make up the batter, which is baked, seared quickly, and topped with a dollop of cultured butter. Crunchy on the outside but still moist in the middle, the cornbread is an irresistible companion to any of the restaurant’s protein or veggie plates. Sadly, the restaurant’s ramp supply is limited, but the cornbread’s next iteration sounds equally good: lime, Pecorino, fresh corn, roasted jalapeños, and dehydrated Calabrian chilies mixed together with the same cornmeal base.

Contender: Butter beans with pancetta, maitake mushrooms, and panna gratte

707 W. Brookhaven Circle, (901-207-7396)

Watch the video: Πως τρώγεται το Sushi? (July 2022).


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