Recipe Zest

Ingredients 140g bucatini (any long pasta will do) 130g pancetta, chopped into 1/4" cubes 50g peas 2 bunches ramps 1/4 cup white wine 1/4 cup chicken stock Method Bring pot of unsalted water to boil and add pasta.  The less water there is the more concentrated the starchy water will become  Fry pancetta in skillet until browned and crispy Wash ramps and cut into leaves, stems and whites Cook the ramp whites in a little bit of the fat from the pancetta.  When softened, add the white wine and cook until the wine has cooked off.  Turn heat to low Add chicken stock, purple parts of ramps, cooked pancetta and peas Add some of the water from the pasta to the ramps, and then salt the remaining pasta and water, and finish cooking the pasta Using tongs, transfer the pasta to the other ingredients.  Add the ramp greens and toss until the greens have wilted.  Ideally there will be just a small amount of liquid remaining, which will be absorbed by the pasta after plating

Ingredients Pork chops Paprika New potatoes Mushrooms Pearl onions 1 tsp Soy sauce 1/2 tsp Dijon mustard 1/2 tsp Worcestershire sauce 1 sprig thyme 1/4 cup red wine 1/2 cup chicken broth 1/4 cup sour cream Parsley Method Salt pork chop and let sit at least one hour on rack in fridge Boil potatoes until done (about 10 minutes).  Set aside Cut mushrooms into quarters and cook at medium heat with butter until nicely browned.  Don't over-stir Add pearl onions to mushrooms and cook until softened Add soy sauce, Worcestershire, Dijon and thyme and stir, about one minute Add red and continue cooking until almost all the liquid has evaporated.  Turn off stove. Discard thyme Rub paprika over pork chops and grill over high heat until done (145F), then let sit Bring chicken broth to boil, and then drizzle into sour cream while whisking, until all the chicken broth has been incorporated into the sour cream (a Serious Eats trick) Add chicken broth & sour cream mixture to mushrooms. Add por