Wild garlic season. Menus across the country sprout with it. Pesto, butter, mayonnaise, oil. Paired with burrata, folded into duxelles, spooned onto eggs, swirled through soup. Every year ...

Wild garlic season. Every year, like clockwork, chefs lose their minds. “We make sure wild garlic appears on our menu every spring to celebrate its return,” says Clare Coghill of Café Cùil ...