This is probably the first soup I ever made. I remember thinking that I should make it because ‘vichyssoise’ was a funny name for a soup, and it was only much later that I learned that is the name for the cold version that has a dollop of cream added. This is one of...Read More

Here’s a riff on a classic French bistro recipe. Leeks are sometimes referred to as “poor man’s asparagus,” and this is a dish that can be as easily done with asparagus. Most recipes call for cooking the leeks in water, but I prefer to steam them. I feel it gives me better control of the...Read More

This is a riff on a dish I found in Vegetables A to Z by Elizabeth Schneider. The result is sublime. I find it interesting to note the changes in flavor as I eat the different colors of the leek, from the white to the palest green to the more uniform green. Try these as...Read More

INGREDIENTS: 10-12 fingerling potatoes 1/2 cup whole garlic cloves 2 large leeks, well cleaned and cut into 1-inch pieces, diagonally 2 large red onions, cut in half, and sliced 1/2 cup balsamic vinegar 2 tablespoons canola or olive oil METHOD: Preheat oven to 350°F. Place potatoes and garlic cloves on a roasting pan and bake...Read More

Although Frizzled Leeks sounds like a silly name, these are commonly used in restaurants as a garnish for soups, salads, and things like a chop or chicken breast. I have cooked these up for wait staff who ate them like potato chips after shift with beer or glasses of white wine and in one case,...Read More

Use a full-flavored extra virgin olive oil like Belle Farms for the best results. This easy focaccia can be served as a main course or as an appetizer cut into small pieces. INGREDIENTS: For Focaccia Dough: 2 teaspoons rapid-rising dry yeast 1 cup warm water 2 tablespoons sugar 3 1/2 to 4 cups flour 2...Read More