Leeks With Sumac, Parm, and Pine Nuts

Every time I cook a dish where leeks are the star—which is more often than you’d expect—Ido completely freaks out all over again about just how incredible they are. Zero arguments here because I’ve always loved how they keep their shape and meaty texture even as they get luscious and buttery. Not your average side, these leeks soak up all this sumac-and-allspice-infused oil in the pan—a combo that’s inspired by Palestinian mussakhan. Then they get popped under the broiler with a hit of parm for an extra-savory finish. But then again, average is not what we’re about.