If alliums could sing (a hypothetical we’ve all pondered), the leek would be the melodic foil to the onion’s brash EDM. These leek recipes are ample proof, beckoning spring’s arrival with their gentle sweetness and versatility. Caramelized under chicken, melted into brothy soup, or dressed simply with vinegar, the nutrient-rich leek (ripe with Vitamin C and potassium) is a prime candidate for your weeknight cooking and hosting agenda all season long. As much as we love garlic, shallots, and chives year-round, in the allium realm, leeks occupy a special place in our hearts in the spring, when they’ve reached their peak flavor.
For first-time leek cookers, it might be worthwhile to acquaint yourself with the parts of the leek before scrolling further. Most recipes will direct you to discard the dark green parts (the tough and fibrous leaves) or otherwise direct them to stock. The lighter green parts and white parts (the root ends), meanwhile, are far more tender and suitable for all the roasting, sautéeing, braising, and charring your heart desires. To substantiate our leek-versatility thesis, we’ve gathered our best leek recipes in one spot; here you’ll find simple sautéed leeks, potato-leek soups both classic and quaint, and leeks tucked into all manner of golden-brown pastry—let’s get to it.
