Leek

When you warm lettuce in butter and wine it gets velvety and rich—a perfect foil to the pop of sweet peas. Serve this spooned over quiche for brunch.

Sweet peas, pea shoots, and lemon zest give this bright, lightly creamy chowder a dose of freshness.

Prepare a week's worth of breakfasts in one go with these kid-friendly egg cups baked in a muffin tin.

Cream of chicken soup bring this dish together fast and saves the extra step of making a sauce for this dish. Use the remaining chicken poaching liquid just like you would stock in any of your favorite dishes. Refrigerate for up to 3 days or freeze for up to a month until ready to use.

Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.

You need the fresh, soft, fiery red version of chorizo for this dish, the kind that bleeds out bright red-orange grease into the pot when you heat it.

Roasted or sautéed dark green leek tops are just as good and way more beautiful than their more popular white onion siblings: tender, totally flavorful—they're the hero of this hash.

Spicy sausage, farro, and leeks simmer with white wine and herbs. A scattering of fresh radishes and scallions makes this simple dinner feel fresh and springy.

The small bits of cauliflower gives the chowder broth a nice clean thickness.

Nothing compares to cast iron. Whether you're using a standard skillet or an enameled baking dish, the material's heat-retention qualities can't be matched by any tempered glass or even stainless-steel vessels.

Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.

Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.

Orzo is cooked in the drippings from roasted chicken thighs in a comforting and impressive one-skillet dish that will start the week off right.

With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.

Olive oil–fried leeks add irresistible crunch, flavor, and an impressive look to this classic Thanksgiving side, while lemon turns up the dial on the zest. 

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.

Here, fillets of delicate white fish gently poach in thyme-infused milk. The addition of lightly mashed potatoes and leeks makes it the perfect one-pot meal.

When you think of one-pot meals, hearty dishes like chili probably come to mind. Nothing wrong with chili, but this quick fish dinner is a great change of pace when you're in the mood for something that seems a bit fancier. Add a baguette to complete the meal.

With a few fresh leeks, a hint of citrus, and a dash of cayenne, this all-in-one brunch dish is both luxurious to eat and easy to make.

Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring braise.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

Turns matzo brei into an elegant main course that incorporates young green garlic and leeks. Topped with silky smoked salmon and horseradish-spiked crème fraîche, this dish is too beautiful to serve only during Passover.

Since the weather is still a bit chilly, this recipe for a hearty green soup might just the thing to energize you while keeping you warm!

If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.