The leeks vinaigrette was the biggest surprise. The gentle leeks looked plain on the plate — pale, monochrome, unadorned by any herbs or garnishes — but they hit us right between the eyes.

8 leeks, white and light green parts only, cleaned (see note) 1 1/2 cups chicken broth 2 tablespoons finely chopped fresh dill, plus more for garnish 1 tablespoon fresh lemon juice 1 1/2 teaspoons ...

I never appreciated leeks as a vegetable – as opposed to an aromatic – until I ate them with vinaigrette in Paris during my college year abroad. At a tiny cafe that was halfway between my ...

Leeks vinaigrette. This classic French dish is elegant, but also quite simple. It’s a perfect way to welcome spring, with its bright green flavor and fresh textures.

Trim the root ends of the leek, leaving the leek intact and trim off the dark green ends. Wash the leeks well. Using butcher’s twine, tie the leeks together in bundles of 3-4 leeks. Leave the ...

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 ...

Poached Leeks with Warm Garlic Vinaigrette & Egg Mimosa. Makes 4 servings. This dish is ideal for brunch on a spring morning. It also makes a lovely main course or side dish at dinner.

The onion family is vast and offers an enormous flavor range, from strong and assertive to mild and spring-like. These recipes show off onion flavors in unexpected ways.

French bistro salads are legendary, and for good reason. They celebrate the ingredients, are dressed well in advance and are served at room temperature. In a favorite Parisian cafe, I might ...

I never appreciated leeks as a vegetable — as opposed to an aromatic — until I ate them with vinaigrette in Paris during my college year abroad.

The onion family is vast and offers an enormous flavor range, from strong and assertive to mild and spring-like. These recipes show off onion flavors in unexpected ways.

The leeks vinaigrette was the biggest surprise. The gentle leeks looked plain on the plate — pale, monochrome, unadorned by any herbs or garnishes — but they hit us right between the eyes.