Olive oil-fried leeks add crunch, flavor, and an impressive look to this classic Thanksgiving side.
Author: Anna Stockwell
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.
Author: Andy Baraghani
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
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: Michele W. Gerhard
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
Author: Paul Grimes
Author: Wolfgang Puck
Braising leeks brings out their buttery texture. Serve them alongside broiled fish or roast chicken.
Author: Bon Appétit Test Kitchen
Author: Tina Miller
Author: Bruce Aidells
Author: Tina Miller
Author: Peggie O'Kennedy
This super-simple classic leek and potato soup is satisfying and nutritious, too.
Author: Jamie Oliver
Author: JoAnn Cianciulli
Author: Shelley Wiseman
Author: Alice Waters
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: Craig Stoll
Author: Molly Wizenberg
Author: Joan Nathan
Author: Julia Shure
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
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
Author: Frank Stitt
Author: Tracey Seaman
Author: Charlie Trotter
Broiled shallot, leek, and scallions deliver a triple-onion punch to this creamy dip.