Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables...
Author: Lillian Chou
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...
Author: Mark Bittman
Author: Shelley Wiseman
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
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...
Author: Tara O'Brady
Author: Bon Appétit Test Kitchen
Author: Jeanne Silvestri
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Author: Shirley Cheng
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that...
Author: Molly Baz
Author: Melissa Roberts
Author: Sara Jenkins
Author: Michael Psilakis
Author: Maggie Ruggiero
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Author: Claire Saffitz
Soupe aux Pois - An easy Yellow Split Pea Soup recipe.
Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring...
Author: Mindy Fox
Author: Thomas Keller
Author: Ian Knauer
Author: Susan Spungen
Author: Nika Standen Hazelton
Author: Rick Rodgers
Author: Ruth Cousineau
Author: Nancy Oakes