Heat the olive oil and 2 tablespoons of the butter in a large sauté pan over medium-high heat. Add the morels and ramp bottoms (if using); cook, stirring, for 3 minutes. Add the shallots and garlic.

In this special weekly feature, “Today” food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can ...

The recipes are involved, but not ridiculously so. Galliano cures his own guanciale - and he already has some morels on hand from one of his top-secret sources. If we're lucky, the rest of us will ...

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