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The Food Lab Thanksgiving Special: Braised Leeks with Parsley and Lemon

Leeks are the archetypal wingman. They disappear into stews and soups and gently flavor sauteed vegetables. They melt into sauces and hide out in stir-fries. I mean, they even play second fiddle to potatoes, for god's sake. That's potato-leek soup, not leek-potato soup. Well, Mr. Leek, November is your time to shine.

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5 Comments | Posted by J. Kenji López-Alt, November 9, 2011 at 10:30 AM
Tagged: leeks, Thanksgiving, The Food Lab

Easy Roast Chicken with Asparagus and Leeks

One of the great things about spring is that it provides you with a plethora of vegetables that need only brief cooking stints to become delicious. This makes them the perfect companion for a roast chicken dinner. Simply roast your chicken, have your vegetable prepped, then cook them while the chicken rests. All of your food comes out piping hot at the exact same time.

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7 Comments | Posted by J. Kenji López-Alt, June 17, 2011 at 9:00 AM
Tagged: asparagus, chicken, leeks, roast chicken, spring

Chinese Appetizer Recipe Week: Fried Dumplings

Of all the foods off the A1 through A24 section of your local Chinese takeout menu, fried dumplings (that's Peking ravioli to you Bostonians) are perhaps the ones that benefit most from some home treatment. Unless you're really lucky, takeout dumplings are thick-skinned and greasy, any crunch having left them in the long steamy bike ride from the kitchen to your door.

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50 Comments | Posted by J. Kenji López-Alt, April 11, 2011 at 11:30 AM
Tagged: appetizers, Chinese, Chinese Appetizer Recipe Week, dumplings, leeks, pork

Knife Skills: How to Prepare Leeks

Leeks are like the Lord Thistelwick Flanders of the onion family. The refined and aloof European cousin who needs to be nudged before his true onion character emerges. But once you start cooking with them, they offer a variety of characteristics that you don't find in regular onions.

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21 Comments | Posted by J. Kenji López-Alt, January 20, 2011 at 3:15 PM
Tagged: knife skills, leeks

In Season: Leeks

[Flickr: Muffet] I fell in love with leeks last year when using them in a Tuscan bread soup. In combination with fragrant ginger, fresh tomatoes, and pane toscano, I realized the great potential of the often overlooked leek. In season October through May, this mellow vegetable reaches its peak in January. Leeks are closely related to onions, shallots, and scallions, most resembling the latter—though much larger, typically twelve inches in length and around two inches in diameter. Leek recipes, tips, and info, after the jump....

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16 Comments | Posted by Claire Sellers, January 9, 2010 at 11:00 AM
Tagged: In season, leeks

Blogwatch: La Tartine Gourmande's Leek, Zebra Tomato, and Blue Cheese Quiche

Béa, of La Tartine Gourmande, is from Lorraine, which should make her an expert on quiche. Except, she hates Quiche Lorraine! Manipulating the classic French quiche into something lighter for the early fall, she used the ingredients one should use in quiche: whatever is in the fridge. For a gourmande like herself, that happened to be: organic leeks, Danish blue cheese, and Zebra tomatoes. Et voila. The perfect quiche, a "spontaneous" recipe that turned out "simple and lovely."...

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2 Comments | Posted by Kerry Saretsky, October 15, 2008 at 12:45 PM
Tagged: Blogwatch, French, leeks, quiche, Quiche Lorraine