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3 Great Summer Crostini

Lauren Rothman Post a comment

At-its-peak summer produce, like wine-red cherries, sweet leeks, and fresh corn, is the inspiration for these flavorful snacks. Make 'em now, while these ingredients are still beautiful at the market. More

Ricotta and Braised Leek Crostini

Serious Eats Lauren Rothman Post a comment

Soft braised leeks are accented with basil and rounded out with ricotta cheese for these simple, summery crostini. More

Leeks With Mustard-Bacon Vinaigrette From 'My Paris Kitchen'

Cook the Book Kate Williams 8 comments

David Lebovitz's leeks vinaigrette in his new cookbook, My Paris Kitchen, is a perfect example of his ability to subtly add a bit of excitement to French food. More

Leeks With Mustard-Bacon Vinaigrette From 'My Paris Kitchen'

Serious Eats Kate Williams 5 comments

David Lebovitz's leeks vinaigrette in his new cookbook, My Paris Kitchen, is a perfect example of his ability to subtly add a bit of excitement to French food. More

Chicken, Leek, and Mushroom Strata

Serious Eats Yvonne Ruperti 10 comments

This savory bread pudding is filled with ground chicken, leeks, shiitake mushrooms, and a sprinkling of white wine. It's fully make-ahead: assemble in advance and it's ready to bake immediately or the next day. More

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

Cook the Book Kate Williams Post a comment

While Deborah Madison includes plenty of recipes for starchy or bean-filled dishes in her cookbook, The New Vegetarian Cooking for Everyone, her straightforward vegetable preparations are the true heart of the book. More

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

Serious Eats Kate Williams 4 comments

While Deborah Madison includes plenty of recipes for starchy or bean-filled dishes in her cookbook, The New Vegetarian Cooking for Everyone, her straightforward vegetable preparations are the true heart of the book. More

Easy Spicy Stir-Fried Beef With Leeks and Onions

Shao Z. 2 comments

Stir-fries are the ideal way to use up vegetables—or even parts of vegetables—that you'd otherwise not know what to do with. Take, for example, leek greens. They're ideal for stir-frying and wonderfully aromatic, with a chive-like flavor. In this recipe, I pair leek greens with onions and beef, stir-fried in a sauce flavored with fish sauce, soy sauce, sesame oil, dried chilies, and plenty of garlic. More

Meat Lite: Turkey-Ricotta Burgers With Leeks and Dill

Lauren Rothman 9 comments

A "meat lite" turkey burger might seem like an oxymoron but isn't: a mixture of ground turkey lightened with plenty of milky ricotta cheese is folded through with soft leeks, garlic, and fresh dill. The whole thing fries up crispy-but-juicy in a cast-iron pan. More

British Bites: Chicken and Leek Pie

British Bites Sydney Oland Post a comment

Of all the great things that Britain has given the world, savory pies have got to top the list. From the hand-held pasty to the potato-topped fish pie or the always delicious steak and kidney, a good savory pie is hard to refuse. And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites. More

Chicken and Leek Pie

Serious Eats Sydney Oland 5 comments

Of all the great things that Britain has given the world, savory pies have got to top the list. From the hand-held pasty to the potato-topped fish pie or the always delicious steak and kidney, a good savory pie is hard to refuse. And this version filled with chicken and leek is a fantastic pie to get started with, if this type of dish is not already one of your favorites. More

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