Illustration by Claire Harrup MAKES one pound of ramp butter. INGREDIENTS 1 cup chopped ramps 1 tablespoon fresh lemon zest, minced 1 teaspoon cracked pink peppercorns 2 teaspoons crushed pink Himalayan salt 1 pound unsalted, high-quality butter, softened DIRECTIONS Make sure to wash ramps well, removing the roots. Leave the stems, leaves, and bulb. Roughly chop ramps into smaller pieces, about 1-inch or 2-inch, so they fit nicely in your food processor. Working in batches so you don’t overcrowd your food processor, pulse until the ramps are very finely chopped. In a small bowl, mix the chopp ..read more

Illustration by Claire Harrup Makes about 6 half-pint jars. Eating raw elderberries is not recommended. INGREDIENTS Zest of 2 medium lemons 2 pounds elderberries, destemmed, rinsed, and dried 2 pounds fresh or frozen dark cherries (fresh cherries should be pitted) 4 cups sugar 1/2 teaspoon kosher salt DIRECTIONS SUGGESTED EQUIPMENT You’re going to need a very large pot. Get at least the 21.5-quart size to ensure you have enough space at the top for canning. Make sure to purchase a standard canning rack. It should have handles to help lift the jars out of the hot water, keep the jars from hitti ..read more

Photography by Jay Goldz Texas native Timmy Campbell grew up eating rich, vibrant esquites, or Mexican-style street corn cut off the cob, from food stands all over Houston. So, when he started up his own food truck in Indianapolis, he knew that he had to offer the dish, which eventually earned him the name Tha Corn Man. His version? Campbell layers his well-charred corn with plenty of butter and tangy mayonnaise, then tops it all with cayenne. Feel free to top yours with chopped or slices jalapenos or serrano peppers, chopped cilantro, or additional lime wedges. Or top yours as many of Campbel ..read more

Photography by Tony Valainis The Early Riser is at easy, DIY cocktail for a late breakfast or patio brunch. This sweet and tangy citrus-forward cocktail is perfect when paired with a late breakfast or afternoon brunch on the patio. Bourbon gives it a depth of flavor, while the prosecco topper makes it an effervescent and whimsical little drink. How to make the Early Riser cocktail at home Makes two cocktails. Ingredients: 8 ounces crushed ice 2 ounces Moon Drops Bourbon 2 ounces fresh-squeezed orange juice 1 ounce fresh pineapple juice 1 shake of orange bitters 1 ounce prosecco mint leaf slic ..read more

With vibrant cities spread across a vast complex of islands, Indonesia has a lively street food culture that includes dozens of tasty snacks, such as this popular beef omelet encased in crispy spring roll skins. Be sure to get large spring roll skins (7-by-7 inches), and feel free to use any blend of curry powder you have on hand, though avoid Japanese curry or Thai curry paste. Make sure that you cook the filled spring roll skin over low heat for even browning. While Wisanggeni Pawon makes its own spicy-sweet dipping sauce, you can use bottled sweet chili sauce. The dish is especially popula ..read more

A NATIVE of Fort Wayne who grew up enjoying her mother’s perfect pies and hand-rolled noodles, Alison Keefer has grown her Gallery Pastry Shop from a wholesale bakery to a dessert-themed restaurant group with four locations. But simplicity has always been the hallmark of Keefer’s approach, no better exemplified than in these crisp, buttery cookies. Because the ingredient list is short, be sure to go for quality butter. And watch that the cookies don’t brown too much around the edges. If your oven heats unevenly, rotate the pans halfway through baking. Baking times will vary depending on the th ..read more

AFTER SELLING his popular Ristorante Roma in Carmel in 2020, restaurateur Lucio Romani, who hails from the seaside town of Ladispoli west of Rome, opened a gelateria on Main Street with wife, Christine Jourdan. When the pandemic hit, the couple converted the frozen sweets shop to a bakery and dinner takeout. Romani handled the pastas and pizza, and Jourdan focused on the baking, with many of the recipes from Romani’s region of Italy, such as his mother’s crispy wine cookies. Any wine (even red) can be used in this recipe, but Romani recommends a semi-sweet white such as Chablis. Romani’s mothe ..read more

The Woodlawn Sling If you can’t find poblano liqueur, you can substitute another chile-flavored spirit or make your own by placing 2–3 medium poblanos, roughly chopped, in a jar with a 2-inch piece of orange zest. Add anywhere from one teaspoon to 1/4 cup granulated sugar to taste. Pour 2 cups of vodka into the jar. Let steep in a cool, dark place for at least three hours or up to 3 days. Strain. You may need to adjust the amount of simple syrup to achieve the desired sweetness of the drink. Jon Rangel’s Woodlawn Sling Makes one cocktail Ingredients: 3/4 ounce 18th Street gin (or gin of your ..read more

As co-owner with her husband of Futuro and Grump’s Slice Stop, Sarah St. Aubin has easy access to pizza in nearly every form. But she gets her sweets fix by recreating this two-day family recipe. The result is a sturdy old-fashioned dessert that satisfies a cake craving. Butter may be substituted for the vegetable shortening in this recipe, though for the fluffiest cake, St. Aubin recommends not tinkering with her grandmother’s original formula. Grandmother’s Poppyseed Cake Makes one 10-inch Bundt cake Ingredients: 1/2 cup (2 1/4 ounces) poppyseeds 1 cup milk 2 cups all-purpose flour 2 teaspo ..read more

As the co-owner of Muncie’s vegan cafe, Sea Salt & Cinnamon, Amanda Reninger does a lot of experimentation with ingredients, tinkering with the proportions of various nondairy milks and flours to conjure palatable flavors and textures. She really nailed it with this vegan-friendly recipe for chocolate chip cookies that come out of the oven as dense as scones and packed with sweet flavor.  Chocolate Chip Cookies Makes 12 cookies   Ingredients: 1/4 cup almond milk 1/3 cup canola oil  2 teaspoons vanilla  1 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1 tabl ..read more