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: Mark Bittman
Author: Shelley Wiseman
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
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: Jeanne Silvestri
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Shirley Cheng
Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.
Author: Mindy Fox
Author: Bon Appétit Test Kitchen
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: Suzanne Goin
Author: Sara Jenkins
Author: Ian Knauer
Author: Melissa Roberts
Author: Michael Psilakis
Author: Rick Rodgers
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: Tracey Seaman
Soupe aux Pois - An easy Yellow Split Pea Soup recipe.
Author: Susan Spungen
Potato Leek Soup is a classic. Nothing's better than a bowl of hearty potato soup on a chilly day. And it's easy, too! No cream needed, just purée the soup to make it thick and creamy.
Author: Elise Bauer
Author: Maggie Ruggiero