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Leeks

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

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Savory Bread Pudding

Ingredients
  • 3/4 pound day-old sourdough bread, crusts removed, cut into 1-inch cubes
  • 5 tablespoons unsalted butter, melted
  • 10 sprigs winter savory or thyme, leaves only, finely chopped
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil, plus more for brushing
  • 1 pound Fresh Pork Sausage
  • 2 leeks, white parts only, halved lengthwise, washed, and sliced into 1/4-inch half-moons
  • 1 pound small fresh chanterelle mushrooms, cleaned and dried
  • Coarse salt and freshly ground black pepper
  • 1 large green apple, peeled, cored, and thinly sliced
  • 2 cups heavy cream
  • 5 large eggs
  • 1/4 cup balsamic vinegar
  • 1 1/2 cups grated Parmesan cheese
  • 3 tablespoons Persillade
  • Black truffle, thinly sliced, for garnish (optional)
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Pan-Roasted Balsamic Onions

Ingredients
  • 10 ounces white pearl onions
  • 10 ounces red pearl onions
  • 10 ounces cipollini onions
  • 2 1/4 pounds leeks
  • 5 tablespoons olive oil
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup balsamic vinegar
  • 1 cup Homemade Chicken Stock Homemade Chicken Stock
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon fresh thyme leaves
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Leek-Celery Root Stuffing

Ingredients
  • 1 loaf best-quality white bread (1 pound), crust on, cut into 3/4-inch cubes
  • 1 celery root (about 2 pounds), peeled and cut into 1/2-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 6 ounces (11/2 sticks) unsalted butter, plus more for baking dish
  • 2 garlic cloves, finely chopped
  • 3 large leeks, white and pale-green parts only, thinly sliced and rinsed well
  • 3 tablespoons finely chopped fresh sage
  • 3/4 cup chopped fresh flat-leaf parsley
  • 5 cups homemade or store-bought low-sodium turkey or chicken stock
  • 5 1/4 ounces toasted walnuts, coarsely chopped (1 1/2 cups)
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Oven-Roasted Asparagus and Leeks

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Celery Root, Potato, and Leek Home Fries

Ingredients
  • 5 medium leeks (about 1 1/2 pounds), white and light-green parts only, cut into 1/4-inch-thick rounds
  • 2 tablespoons olive oil
  • 2 medium all-purpose potatoes (about 12 ounces), peeled and cut into matchsticks (1 inch long by 1/4 inch wide)
  • 1 celery root (about 1 pound), peeled and cut into matchsticks (1 inch long by 1/4 inch wide)
  • 1 tablespoon chopped fresh rosemary
  • 2 teaspoons fresh thyme leaves
  • Salt and freshly ground pepper, to taste
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Autumn Harvest Stuffing

Ingredients
  • 1 (1-pound) loaf rustic white bread, crusts removed, and cut into 1-inch cubes
  • 1 small butternut squash, peeled, seeded, and cut into 1/2-inch pieces
  • 6 tablespoons olive oil
  • Coarse salt and freshly ground pepper
  • 1/2 cup thinly sliced shallots
  • 2 ribs celery, chopped
  • 1 small leek, white part only, chopped
  • 4 cups cleaned, dried, stemmed, and torn mustard greens
  • 12 ounces cremini mushrooms, trimmed and quartered
  • 1 tablespoon chopped fresh sage
  • 3 tablespoons fresh flat-leaf parsley, chopped
  • 2 teaspoons fresh thyme
  • 2 1/4 cups low-sodium store-bought chicken broth
  • 1/4 cup (1/2 stick) unsalted butter, plus more for baking dish, if using
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Souffled Frittata with Leeks, Tomatoes, and Goat Cheese

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Vegetable Stock

Ingredients
  • 2 large onions, peeled and quartered
  • 2 medium leeks, trimmed, washed, and roughly chopped
  • 2 ribs celery, roughly chopped
  • 2 small parsnips, peeled and roughly chopped
  • 2 small white turnips, peeled and roughly chopped
  • 3 cloves garlic, smashed
  • 1 cup mushrooms or mushroom stems
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup lightly packed fresh flat-leaf parsley leaves and stems
  • 2 teaspoons fresh thyme leaves
  • 1 bay leaf
  • 10 peppercorns
  • 1/4 cup white wine
  • 2 teaspoons coarse salt
  • 1 tablespoon white-wine vinegar
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Braised Chicken Tarragon

Time:1 hour 15 mins
Ingredients
  • 1 whole fryer chicken, quartered, rinsed, and patted dry
  • Coarse salt and freshly ground pepper
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 4 leeks, white and light-green parts only, halved lengthwise and then sliced into 1-inch pieces, washed well, and dried
  • 1/3 cup chopped fresh tarragon, plus more sprigs for garnish
  • 1/2 cup dry white wine
  • 2 1/2 cups homemade or low-sodium canned chicken stock
  • 1 tablespoon freshly grated lemon zest
  • 1 teaspoon freshly squeezed lemon juice
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Tortino

Ingredients
  • 1 teaspoon olive oil
  • 5 tablespoons olive oil
  • 8 cups cut into 1/8 inch rounds and rinsed well leeks, white and light green parts only,
  • 14 cups green Swiss chard, ribs removed and coarsely chopped
  • 8 large eggs
  • 1 cup finely grated Parmigiano- Reggiano cheese
  • 2 cups heavy cream
  • 1 1/2 cups sheep's milk ricotta cheese
  • 1 teaspoon Aleppo or Cayenne pepper
  • Coarse salt, to taste
  • Freshly ground black pepper, to taste
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