Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables separately-the leeks are braised in butter, the spuds...
Author: Lillian Chou
Author: Shelley Wiseman
Author: Susan Spungen
This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version is thickened with potatoes instead of oatmeal...
Author: Mark Bittman
Author: Molly Wizenberg
Inspired by the flavors of potato-leek soup, this kugel is creamy on the inside, crackly on the outside, and completely irresistible.
Author: Leah Koenig
Author: Bon Appétit Test Kitchen
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for brunch.
Author: Tara O'Brady
Author: Daveena Limonick
Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.
Author: Mindy Fox
Author: Tina Miller
Author: Shirley Cheng
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Suzanne Goin
Author: Jeanne Silvestri
Based on a Middle Eastern mujaddara, this Melissa Clark recipe is a mix of spiced lentils and rice, rich with allspice, cinnamon, and sweet browned leeks.
Author: Melissa Clark
Author: Melissa Roberts
Author: Sara Jenkins
Author: Tracey Seaman
If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some warmth.
Author: Maria Helm Sinskey
Author: Michael Psilakis
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Author: Claire Saffitz
Author: Sheila Jacobs
Author: Julia Shure
Soupe aux Pois - An easy Yellow Split Pea Soup recipe.
Author: Maggie Ruggiero
Author: Wolfgang Puck
Author: Rick Rodgers
Author: Suzanne Goin
Author: Susan Spungen
Author: Ruth Cousineau