Highlight the Best of Spring, Thanks to Food & Wine's Best New Chefs

"My favorite Spring ingredient are ramps. These wild onions grow all of over our region of Western North Carolina, and every year we wait with anticipation for the wonderful, while short-lived, season for this delicious vegetable. At Cúrate, we serve them grilled with romesco sauce, and the reason we prepare them this way is a nod to a Spanish onion calcot. In Catalonia, this festival is called a Calcotada, where they are served grilled and dipped in romesco . . . hence our decision to cook them similarly at Cúrate."

Source: Evan Sung, Christopher Shane, Flickr user dano272