Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds...
Author: Lillian Chou
Author: Shelley Wiseman
Author: Mark Bittman
This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal...
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.
Author: Tara O'Brady
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Inspired by the flavors of potato-leek soup, this kugel is creamy on the inside, crackly on the outside, and completely irresistible.
Author: Leah Koenig
Author: Shirley Cheng
Author: Suzanne Goin
Author: Jeanne Silvestri
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
You can substitute braised short rib, pork shoulder, or brisket for the pastrami-if it's fatty and shreddable, it will make a good hash.
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that leans more on fresh beans than it does the dried...
Author: Molly Baz
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Author: Andy Baraghani
Author: Sara Jenkins
Author: Nika Standen Hazelton
Soupe aux Pois - An easy Yellow Split Pea Soup recipe.
Author: Jamie Oliver
Chop whatever veg you've got in your fridge to make this soup.
Author: Bon Appétit Test Kitchen
Author: Thomas Keller
Author: Michael Psilakis
Author: Frank Stitt
Author: Ron Silver
Author: Bon Appétit Test Kitchen
Author: Melissa Roberts
Author: Ruth Cousineau
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Author: Claire Saffitz
Author: Molly Stevens