This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
Too often fish chowder is heavy, gloppy, and one-note. Not this one. Coconut milk and lots of zippy aromatics bring life to the dish.
Author: Molly Baz
So you want to eat all the seasonal greens but can't face another salad? Cream (and butter, and cheese, and toasted torn bread) to the rescue. This gratin incorporates three whole bunches of greens; we...
Author: David Tamarkin
If you're going to go the distance gathering all the spices for this multipurpose dry rub recipe (and you should), go ahead and triple the batch.
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Author: Andy Baraghani
Author: Michele W. Gerhard
The best way to tackle this duck recipe is to braise the legs and make the relish in advance, then cook the breasts and crisp the legs on party night.
Author: Andy Baraghani
Author: Bruce Aidells
Author: Paul Grimes
Author: Tina Miller
Author: Wolfgang Puck
Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Peggie O'Kennedy
Author: JoAnn Cianciulli
Author: Shelley Wiseman
Author: Tina Miller
Author: Craig Stoll
Author: Julia Shure
Author: Joan Nathan
This super-simple classic leek and potato soup is satisfying and nutritious, too.
Author: Jamie Oliver
Based on a Middle Eastern mujaddara, this Melissa Clark recipe is a mix of spiced lentils and rice, rich with allspice, cinnamon, and sweet browned leeks.
Author: Melissa Clark
Sweet peas, pea shoots, and a sprinkle of lemon zest give this light, just-creamy-enough chowder an extra dose of freshness. While cod might be a more traditional chowder choice, we love halibut for its...
Author: Anna Stockwell
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
Author: Frank Stitt
Author: Molly Wizenberg
The Stilton adds another dimension to the bubble and squeak, giving it a wonderfully rich and redolent tang. Served with slices of Christmas ham, this is a dish that would certainly get those Herald angels...
Author: Tom Parker Bowles
Author: Tracey Seaman
Author: Alice Waters