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Entries tagged with 'leeks'

British Bites: Arugula, Salmon, and Leek Tart

British Bites Sydney Oland Post a comment

We're starting to get into the season of fantastic greens, and this recipe calls for one of my favorites. Arugula (also known as rocket) is prepared in two ways—chopped and quickly cooked with leeks for the tart filling, as well as lightly dressed and served on top, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish. More

Arugula, Salmon, and Leek Tart

Serious Eats Sydney Oland 1 comment

We're starting to get into the season of fantastic greens, and this recipe calls for one of my favorites. Arugula (also known as rocket) is prepared in two ways—chopped and quickly cooked with leeks for the tart filling, as well as lightly dressed and served on top, adding its characteristic bright, bitter flavor to an otherwise rich, creamy dish. More

Speckled Salad with Quinoa, Leek, Bacon, & Chervil from 'Home Made Winter'

Kate Williams Post a comment

Salads are a staple of many a resolution-conscious eater come January. And while eating more vegetables is always a healthy choice, meal after meal of barely-dressed plates of carrots and mixed greens will get old quickly. Yvette van Boven's Speckled Salad with Quinoa, Leek, Bacon, and Chervil in her new Home Made Winter hits many health points (Vegetables! Whole grains! Spinach!) while still including enough pleasurable bits (Bacon! Wine! Bacon!) to prevent boredom. More

Speckled Salad with Quinoa, Leek, Bacon, & Chervil from 'Home Made Winter'

Serious Eats Kate Williams Post a comment

Salads are a staple of many a resolution-conscious eater come January. And while eating more vegetables is always a healthy choice, meal after meal of barely-dressed plates of carrots and mixed greens will get old quickly. Yvette van Boven's Speckled Salad with Quinoa, Leek, Bacon, and Chervil in her new Home Made Winter hits many health points (Vegetables! Whole grains! Spinach!) while still including enough pleasurable bits (Bacon! Wine! Bacon!) to prevent boredom. More

Ham and Leek Sandwich with Cheddar Sauce

Serious Eats María del Mar Sacasa Post a comment

Ham, leeks, and a velvety layer of bubbly, broiled cheddar sauce: ham-and-cheese sandwich that's not so ho-hum. More

Crispy Cod Cooked 'Unilaterally' with Creamed Leeks

Serious Eats Kerry Saretsky 5 comments

Simply cook cod on one side until it's crisp and golden and serve it on a bed of delicate creamed leeks for an easy, not too heavy dish. More

Michael Natkin's Kouftikes de Prasa Sandwiches

Caroline Russock Post a comment

This sandwich has it all going on—salty, sour, spicy, and totally satisfying. We're loving the contrast of crisp oniony leek patties with the sharp, pickled cabbage. Topped off with a dollop of creamy labne and a few mint leaves, this sandwich is a winner. More

Michael Natkin's Kouftikes de Prasa Sandwiches

Serious Eats Caroline Russock 3 comments

Falafel might be a hall of fame vegetarian sandwich, but after making up a batch of these Kouftikes de Prasa Sandwiches from Michael Natkin's Herbivoracious, we're tempted to declare a new winner. More

Serious Entertaining: Early Spring Dinner

Serious Entertaining J. Kenji López-Alt 2 comments

Spring is one of the easiest times of the year for entertaining. Its flavors are so bright and fresh after the root vegetable-based fare of winter that really, all you need to do is find a good source of vegetables (like a farmer's market) and treat the vegetables as simply as possible. Roast chicken is the centerpiece of this dinner, and it gets roasted with asparagus and spring leeks. A simple salad and a five-minute-start-to-finish dessert seal the deal. More

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

The Food Lab J. Kenji López-Alt 5 comments

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. More

Braised Leeks with Lemon and Parsley

Serious Eats J. Kenji López-Alt 1 comment

My favorite way to cook leeks as the main ingredient in a dish is to braise them. They retain their subtly aroma but acquire a completely tender, almost meaty texture as they slowly break down and absorb liquid. More

French in a Flash: Quick-Braised Young Leeks with Parmesan and Thyme

Serious Eats Kerry Saretsky 5 comments

Tender, softly-onion leeks are roasted with the autumnal flavors of thyme and Parmesan for a soft, earthy, nutty, awesome side dish. More

Jacket Potatoes with Cheddar Cheese and Leeks

Serious Eats Carrie Vasios Mullins 1 comment

Baked potatoes filled with a gooey cheddar-leek topping. More

Cook the Book: Long Leek Pie

Serious Eats Caroline Russock 3 comments

Just because the title of Yvette van Boven's cookbook is Home Made, it doesn't necessarily mean that everything has to be made from scratch. Her lovely Long Leek Pie uses store-bought puff pastry because, really, in some cases store-bought is just fine. This pie comes from the "On the Side" chapter, which is full of simple sides to accompany her DIY mains. More

Easy Roast Chicken with Asparagus and Leeks

J. Kenji López-Alt 7 comments

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. More

Easy Roast Chicken with Asparagus and Leeks

Serious Eats J. Kenji López-Alt 9 comments

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. More

French in a Flash: Creamed Leeks

Serious Eats Kerry Saretsky 3 comments

The dish is simple: Sliced leeks are sautéed down in a little bit of butter until they're soft and sweet. Then I add cream and a dash of Parmesan (my addition to tradition). The cream binds the leeks together and has that same savory-sweetness of the leeks themselves, while the Parmesan adds a punch of salt to wake it all up. More

Sunday Supper: Fish and Mussel Stew with Green Olives

Serious Eats Sydney Oland 2 comments

This stew has many of the same ingredients of a bouillabaisse, but comes together with a few simple steps. Adding the fish in two stages allows the first addition to break down and fortify the tomato broth, and the second to add some meaty substance to the final product. This stew is great with a simple loaf of Italian bread, but would go very well with some thick pasta (like pappardelle) and a big green salad. More

Cook the Book: Chicken and Leek Pasties

Serious Eats Caroline Russock 6 comments

Taking a cue from Cornish pasties (know in West Cornish dialect as tiddy oggy (!), these are little moon-shaped handheld pastries filled with savory ingredients. Hugh Fearnley-Whittingstall offers up three filling variations in River Cottage Every Day—leftover stew, lentil and squash, and chicken and leek. More

Chinese Appetizer Recipe Week: Fried Dumplings

J. Kenji López-Alt 54 comments

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. More

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