Leek

An elegant, satisfying dinner in under 30 minutes.

A combination of creamy sauce and tender cider-braised chicken makes this a comforting dish equally ideal for a weeknight dinner or a special occasion meal.

This sheet pan dinner taps savory miso mayo for richness and flavor—as a coating for roast chicken and a finishing drizzle.

Earthy fenugreek and bright turmeric shine in this rich, sunny broth.

Part chowder, part fish pie, this delightful blend of smoked fish, butternut squash, rutabaga, and potatoes creates a flavorful stew.

Shelf-stable gnocchi makes this play on potato-leek soup a speedy one-pot cozy wonder.

This recipe for homemade chicken and dumplings has tender shredded chicken, just the right amount of vegetables, and light, fluffy dumplings.

Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.

The humble leek gets dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts.

Beans cozy up with spring alliums and plenty of olive oil.

Yes, you are going to use a whole tin of anchovies here. No, it won’t be too much.

A cross between fondue and artichoke dip, and you don’t even need a fondue pot to make it happen.

A creamy potato soup without the puréeing, plus a crunchy, fresh topping you'll want to scatter on everything.

With crisp outsides, creamy insides, and a subtle sweetness from tons of blanched leeks, these latkes might not be what you’re used to—and that’s a good thing.

The glory of these leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.

People have been brining chicken in buttermilk since forever, often as the first step in a dredged and fried chicken situation. But we have chef and cookbook author Samin Nosrat to credit for the idea of roasting poultry straight out of a buttermilk bath, which not only imparts delicious tangy flavor, but also helps the skin achieve a walnut-colored hue when roasted at high heat.

This recipe is all about the technique. Once you learn it, you’ll be doing it over and over again.

Yes, this is an impressive-looking, deliciously savory tart, and no, it’s not at all difficult to make.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.