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Leeks

Explore 145 recipes, 2 articles, 7 galleries, 54 videos, and more

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Baby Leek and Mushroom Quiche for Easter Brunch

Other Ideas:
Mushrooms
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Mushroom-Leek Pizza

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Leek Stew and Potato Stew with Tom Colicchio

Other Ideas:
Cornish hen, Potatoes, Stew
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Vegetable Stock

Ingredients
  • 2 leeks, white and pale-green parts only, cut into 1-inch rounds, rinsed well
  • 2 carrots, cut into 1-inch rounds
  • 1 small onion, cut into 1-inch pieces
  • 3 garlic cloves
  • 8 cups water
  • 5 flat-leaf parsley sprigs
  • 2 thyme sprigs
  • 1 dried bay leaf
  • 2 teaspoons whole black peppercorns, crushed
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Baked Leek, Potato, and Parmesan Frittata

Ingredients
  • 1/2 teaspoon extra-virgin olive oil
  • 1 cup water
  • 4 leeks (about 1 pound), white and pale-green parts only, rinsed well and sliced into 1/4-inch-thick rounds
  • 2 garlic cloves, thinly sliced
  • 1 pound Yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • Coarse salt
  • 8 large eggs plus 2 large egg whites
  • 1/4 teaspoon cayenne pepper
  • 3/4 cup part-skim ricotta cheese, drained
  • 1/3 cup finely grated Parmesan cheese
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Minted English Pea Soup Recipe

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Leek-Crusted Beef Tenderloin

Time:2 hours 5 mins
Ingredients
  • 1 2 1/2-pound beef tenderloin, tied with kitchen string
  • 2 tablespoons extra-virgin olive oil, plus more for rubbing
  • Coarse salt and freshly ground pepper
  • 1 leek, white and pale-green parts only, washed well and chopped (about 1 cup)
  • 1/4 cup packed fresh flat-leaf parsley leaves, plus sprigs for garnish
  • 1 ounce Parmesan, finely grated (1/3 cup)
  • 1/2 cup panko breadcrumbs
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Potato Leek Soup

Ingredients
  • 1/4 cup (1/2 stick) unsalted butter
  • 6 to 8 fat leeks, white parts only, cleaned and sliced crosswise
  • 8 medium russet potatoes, peeled and thinly sliced
  • 1 tablespoon coarse salt
  • 5 cups store-bought low-sodium chicken broth
  • 2 cups half-and-half
  • 1 cup heavy cream
  • Pinch of freshly grated nutmeg
  • Freshly ground white pepper
  • Chopped fresh chives, for garnish
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Osso Buco

Ingredients
  • 3 tablespoons vegetable oil
  • 1/2 cup all-purpose flour
  • 6 veal shanks (4 1/2 to 5 pounds), tied
  • Coarse salt and freshly ground pepper
  • 1 large red onion, cut into 1-inch pieces
  • 2 carrots, cut into 1-inch pieces
  • 1 rib celery, cut into 1-inch pieces
  • 1 leek, white part only, cut into 1-inch pieces
  • 1 dried bay leaf
  • 2 tablespoons fresh thyme, leaves
  • 1 tablespoon fresh oregano leaves
  • 1 (14-ounce) can whole plum tomatoes, crushed
  • 2 cups red wine, such as pinot noir
  • 2 cups homemade or store-bought low-sodium beef stock
  • 1/4 cup chopped flat-leaf parsley
  • Zest of 1 lemon
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Asparagus, Leek, and Gruyere Quiche

Time:1 hour 15 mins
Ingredients
  • 1 tablespoon butter
  • 1 leek (white and light green parts only), halved and thinly sliced, then well washed
  • Coarse salt and ground pepper
  • 1 bunch (1 pound) asparagus, tough ends removed, thinly sliced on the diagonal
  • 4 large eggs
  • 1 1/4 cups half-and-half
  • Ground nutmeg
  • Our Favorite Pie Crust, fitted into a 9-inch pie plate, well chilled
  • 1 cup shredded Gruyere cheese (4 ounces)
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