Recipes

Whole striped bass clay-pot baked with leeks, anise, shiitake mushrooms, potatoes, and a Japanese-inspired sauce.

A silky chilled purée of green asparagus with onions, leeks, garlic, and cream, elegantly garnished with crème fraîche, halved hard-boiled quail eggs, caviar, and chives.

A classic French Creme Dubarry: creamy blended cauliflower soup with leeks, garlic, fresh thyme, nutmeg, and a garnish of tiny florets.

A Blackstone griddle recipe for Griddle Leeks.

grilled leek and sweet pepper

A creamy, elegant broccoli soup with leeks, mushrooms, and rich Jarlsberg cheese melted in at the end.

A simple, creamy blended soup of orange lentils, leek, carrot, and bacon, silky smooth after pureeing.

A classic velvety leek and potato soup finished with sour cream and garnished with chopped chives.

Thinly sliced leeks with ripe tomatoes and cucumber in a bright lemon-olive oil dressing, garnished with fresh parsley or cilantro.

Classic potato leek soup — leeks gently softened in olive oil, simmered with cubed potatoes in chicken stock, then blended silky smooth.

Copycat Red Lobster New England-style clam chowder with leeks, potatoes, thyme, and heavy cream — rich and comforting.

Aromatic whole striped bass cooked in a clay pot with leek, anise, carrots, potatoes, shiitake mushrooms, and a white wine-mirin-soy sauce.