Leek

At his restaurant, Ford's Filling Station, in Culver City, California, Ben Ford says he strives to serve "things that you don't necessarily identify with traditional comfort food but that give all the [same] nourishment." This signature recipe for flatbread—a very thin "pizza" with sweet shrimp, white bean hummus, melted leeks, caramelized onions, and a scattering of sharp cheese—is comforting and satisfying yet anything but bland or conventional.

Homemade stock will make any risotto fabulous. Here, the delicate, springlike combination of leeks and peas is given texture and heft with the addition of calamari, turning it into a main course.

A Provençal barigoule is almost always applied to artichokes, but why limit yourself? Nutty-sweet Brussels sprouts take beautifully to the wine-lemon broth.

Meaty slices of grilled steak and chunks of charred green pepper sit on a silky-soft base of braised leeks.

This savory custard features creamy Gorgonzola and the sweet succulence of leeks. Let it precede an entrée of barbecued steak or duck breast for a guest dinner. You can assemble it in advance and bake at the last minute, or bake it ahead and reheat to serve. Finish the dishes with Parmesan cheese for a sharp bite, or sugar for a sweet touch.

The delicate crust of this galette gets a warm spiciness from fresh sage.

Serve with a whole-grain roll and a piece of fresh fruit to turn this light starter into a filling meal.

Editor's note: The recipe below is from Donna Hay's book,Instant Entertaining.

Anyone who swears by wet stuffing is likely to sidle over to the dry camp after a taste of this Thanksgiving classic. Beneath a crunchy crust is an amalgam of yielding bread, meaty chestnuts, and softened celery, apple, and leeks.

Juicy Asian pear and a balsamic reduction play against the bitter edge of frisée—further mellowed by leeks hot from the pan.

This rustic, one-dish meal incorporates ingredients that southwestern France is known for: prunes, Armagnac, leeks, potatoes, and mushrooms. The ragout's combination of sweet, salty, and earthy acts as a complex backdrop for the duck.

This fricassee couldn't be more French, but its velvety sauce carries the flavor of vadouvan, a South Indian spice blend that has started to crop up on Parisian menus. We find it irresistible.

Pumpkin seeds are available at many supermarkets and at natural foods stores and Latin markets. The pumpkin seed oil can be found at specialty foods stores and at surfasonline.com.

Most burrata—cream-filled fresh mozzarella—is made in just two places: Puglia and Southern California. But this addictive cheese is catching on. Chef Nancy Silverton combines it with leeks and breadcrumbs at her (and Mario Batali's) Osteria Mozza in Los Angeles. Look for burrata at Italian delis and cheese stores.

A shot of red-wine vinegar is all it takes to enliven this simple, earthy side dish.

Editor's note: The recipe and introductory text below are from Aroma: The Magic of Essential Oils in Food and Fragrance by Mandy Aftel and Daniel Patterson. This is an incredibly useful and versatile stock. It has a sweet vegetal flavor that can be used in many different ways—as a base for sauces and soups, adding richness and depth without changing the essential flavor of what it is paired with. It keeps in the refrigerator for one week, or you can freeze it indefinitely.

This recipe originally accompanied Lemongrass Consommé with Matzoh Balls, Leeks, and Shiitake Mushrooms

Give your pan-seared salmon fillets a lemony pop with mustard-herb butter.

A leek, carrot, and celery mirepoix, cooked until tender with rich white beans, gets a crisp, crunchy texture and delightfully rustic flavor from a garlicky bread-crumb topping flecked with parsley.

Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines. Alsace's dry Riesling lends a gentle richness to this creamy, comforting meal.

Editor's note: The recipe and introductory text below are from Alice Waters's book The Art of Simple Food. This especially satisfying one-pan dish is delicious served with soft polenta, mashed potatoes, or shell beans. Good choices for the green olives are unpitted Lucques or Picholines.

Simple to make and packed with omega-3s, this soup can be an easy weeknight supper or a sophisticated starter at a dinner party. Serve it with oyster crackers for the kids.

Leeks prepared with a dab of butter are a perfect complement to delicate white fish.