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
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...
Author: Shelley Wiseman
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
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Author: Claire Saffitz
Author: Bon Appétit Test Kitchen
Author: Shirley Cheng
Author: Sara Jenkins
Soupe aux Pois - An easy Yellow Split Pea Soup recipe.
Author: Melissa Roberts
Author: Michael Psilakis
Author: Maggie Ruggiero
Don't have a cast-iron skillet? Cook the kale mixture in a stainless-steel one, then bake the strata in a 13x9" baking dish.
Author: Deb Perelman
Author: Julia Shure
Author: Nancy Oakes
If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some warmth.
Author: Maria Helm Sinskey
Author: Sheila Jacobs
Author: Susan Spungen
Author: Daveena Limonick
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that leans more on fresh beans than it does the dried...
Author: Molly Baz
Author: Suzanne Goin
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
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy, thin-shaved asparagus, zucchini, and leeks are...
Author: Katherine Sacks
Roast these up to four hours ahead; put them in to reheat when the prime rib is done.
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
This one-skillet dinner gets deep oniony flavor from lots of leeks cooked down to jammy tenderness.
Author: Deb Perelman
This savory wild rice dish is the ultimate gluten-free stuffing-basically a holiday-appropriate grain salad with lots of fresh herbs.
Author: Andy Baraghani