Trim root ends of leeks and 1" from the dark green tops. Cut leeks into ½"-thick rounds (the dark green parts won’t be rounds, but that’s okay). Rinse well.

Add leeks, cut side down; cover and reduce heat to low. Cook, undisturbed, until leeks are tender when pierced with a paring knife, about 15 minutes. Transfer leeks to a paper towel–lined plate ...

Leeks are particularly fantastic in early spring, when they first start appearing at greenmarkets. Having rested for a full winter in the cold ground, they are mellow, sweet, and truly at their best.

Preparation. Step 1. Trim root end of leeks (leave as intact as possible so they don’t break apart while cooking) and cook in a large pot of boiling salted water until meltingly tender (a paring ...

Make the Vinaigrette . In a small saucepan, combine the beets with the water, wine, sugar and a 1/4 teaspoon of kosher salt. Bring to a boil over moderate heat, then cover and simmer over low heat ...

Leeks are without a doubt my favorite flavor addition to most savory dishes. Like onion, but more delicate with a hint of sweetness, leeks add rich elegant flavor to a savory stew, soup, egg ...

Leeks are underutilized. Part of the Allium family, they're dominated by onions, scallions, even shallots. In France leeks are favored for their subtly sweet, mild oniony flavor and when braised ...

Ingredients. Poached Leeks. 2 tablespoons olive oil. 1 small shallot, minced. 3 garlic cloves, minced. 1 tablespoon capers, rinsed. 2 tablespoons best-quality white wine vinegar ...

Uncooked leeks lie beside a finished dish of Bulgarian Leek Patties. For salads and delicate dishes, it’s best to use tender young leeks about 1 1/2 inches in diameter.

Grill leeks, turning occasionally, until surface is completely blackened, about 20 minutes. (You can also do this in a cast-iron pan; it will just take a little longer.) Line a sheet pan with ...

Instructions. Trim the root stem of the leeks, ensuring the leeks can remain fully intact. Pierce the base of the leeks with the tip of a knife to make multiple shallow cuts.

Chicken can be roasted on top of virtually any vegetable, fruit or starch. Here, I wanted something that would absorb and then cook in the fat of the chicken as it renders out into the pan.