An Easy Smashed Potato & Ramp Frittata for the Best Brunch Ever

When I was growing up, my dad traveled a lot for work. He’d leave on a Monday and sometimes be gone for days. Once a year, his work would take him to the Pacific Northwest. I remember this because he would return from this trip each year with a special…

When I was growing up, my dad traveled a lot for work. He’d leave on a Monday and sometimes be gone for days. Once a year, his work would take him to the Pacific Northwest. I remember this because he would return from this trip each year with a special piece of cargo: fresh salmon on dry ice.

He’d re-tool his usual travel plan, checking his perfectly overhead bin-sized suitcase so that he could bring the salmon onto the plane as his carry-on. In Kansas, fresh, quality fish (at least fish from the sea) was a serious luxury. So when the salmon arrived home, it was treated like gold: My mom cooked it lovingly and carefully (seared and placed onto a ciabatta bun that had been mayo-ed and topped with lightly dressed arugula and a fat slice of peppered tomato). Dad went through all of this effort (and frankly, expense) for one meal’s worth of payoff, just so my mom and we kids could taste really good, fresh fish. This is one of the perks when you grow up in a house that takes food seriously.

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Spring Is Here! Time to Celebrate the Arrival of Alliums

April showers bring spring alliums. Huzzah! We snag our tote bags, skip to the farmers market, squeal at all the fruits and flowers and vegetables and then: Um, green garlic, is that you? Sorry, um, I mean, green garlic, is that you? It’s been a minute…

April showers bring spring alliums. Huzzah! We snag our tote bags, skip to the farmers market, squeal at all the fruits and flowers and vegetables and then: Um, green garlic, is that you? Sorry, um, I mean, green garlic, is that you? It’s been a minute.

There’s a lot of pressure to make the most of spring alliums, which are only here for a hot second, which feels special and exciting. But that's the problem. If you only hang out with an ingredient once a year, how are you going to get comfortable with it?

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OK, I’ll Bite: What Are Ramps?

If you see a crowd gathering around a stall at your local farmers market any time between mid-April and early June, odds are you’ve stumbled across someone selling ramps. Let me tell you, nothing gets people who know and love ramps more excited than se…

If you see a crowd gathering around a stall at your local farmers market any time between mid-April and early June, odds are you’ve stumbled across someone selling ramps. Let me tell you, nothing gets people who know and love ramps more excited than seeing those first green leaves on a warm spring morning. Of course, by appearance alone, they’re simply yet another plant in a sea of green at the market. So, what’s all the fuss about? What are ramps?

What Are Ramps, Anyway?

Ramps (allium tricoccum), sometimes referred to as wild leeks or wild garlic, are technically a wild onion that grow most abundantly in the eastern and central U.S. and Canada (though you can find them showing their verdant heads in a couple other southern and western American states). Ramp patches typically begin to sprout in wooded areas around early April, and last until May or early June.

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