First, poach the leeks. Trim the leeks, cutting off the roots and leaving no more than about 2 inches of dark green stems. Remove any yellow leaves. Rinse the leeks under warm running water and ensure ...

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 studio ...

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 studio ...

Make the vinaigrette: Place shallots in a strainer and rinse with cold water. Drain and transfer to a small bowl with garlic, sugar and salt. Strip thyme leaves from the stems and finely chop (aim for ...

The onion family forms the base of almost all my cooking. Think onions, garlic, shallots, leeks, and scallions: The onion family is vast and offers an enormous flavor range, from strong and assertive ...

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 ...

Enjoy leeks now and into April or early May, depending on how soon the weather heats up. Leeks, with their elegant stalks and delicate flavors, are not necessarily a spring vegetable, though it seems ...

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 find ...

All products featured on Bon Appétit are independently selected by our editors. However, we may receive compensation from retailers and/or from purchases of products through these links. I discovered ...

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 studio ...

In this weeknight-friendly dinner, a bright, bold briny sauce, built on Castelvetrano olives, works its magic on two normally mild ingredients. By Melissa Clark I never appreciated leeks as a ...