Last week, it was a slow day at a Williamsburg, Brooklyn pizzeria and the cooks decided to try something new: whipping up mini-sized pizzas and layering them on top of other pizzas. It was really just a joke — until they put a photo on Instagram, bloggers picked up the “news” and crazed customers demanded a taste of this pizza-topped. So Vinnie’s Pizzeria actually started offering “pizza on pizza” and in just a few days have sold some 400 slices. America: Is there anything we can’t do?
It. Is. On. It broke 80 degrees in Washington, D.C. yesterday, signaling the return of humidity and a new crop of vegetables. We have a few more weeks before it’s time for tomatoes, but in the meantime, I welcome our spring children: fiddlehead ferns, ramps, asparagus, spring garlic and strawberries.
First up Jackson 20‘s Chef Dennis Marron will teach us how to keep that ramp flavor going after its short season yields to summer produce. I use his tangy ramp vinegar to better Feta and Arugula Spring Rolls, Parsnip, Sweet Potato and Cabbage Couscous Salad, Tiger Eye Beans with Chipotle Cabbage and Dal Palak Dip.
Let us know what you spruce up with ramp vinegar.
Pickled Ramp Vinegar
from Chef Dennis Marron of Jackson 20