Cutting leeks into large pieces (they almost dissolve when thinly sliced) gives them a presence equal to disks of potato, while cooking the vegetables...
Author: Lillian Chou
Author: Shelley Wiseman
Author: Mark Bittman
This soup is related to brotchán foltchep, a classic leek and oatmeal soup (also known as brotchán roy) that combines leeks, oatmeal and milk. This version...
Author: Bon Appétit Test Kitchen
Inspired by the flavors of potato-leek soup, this kugel is creamy on the inside, crackly on the outside, and completely irresistible.
Author: Leah Koenig
Author: Julia Shure
Combine soft-cooked vegetables and eggs in this delicious frittata breakfast.
Author: Bon Appétit Test Kitchen
Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?
Author: Claire Saffitz
Author: Jeanne Silvestri
When you warm lettuce in butter and wine it gets velvety and rich-a perfect foil to the toothsome, sweet peas. Serve spooned over slices of quiche for...
Author: Tara O'Brady
Author: Melissa Roberts
Author: Shirley Cheng
Author: Rick Rodgers
Author: Sara Jenkins
Author: Ian Knauer
Gently cooked in olive oil, delectably tender leeks melt like butter over fennel-scented chicken thighs and snappy green vegetables in this easy spring...
Author: Mindy Fox
Author: Lindsay McDougal
Author: Wolfgang Puck
This fresh take on white pizza has a base of pesto and white cheeses topped with a veritable salad of all our favorite green vegetables. Peas and crispy,...
Author: Katherine Sacks
If you want a potato soup that's all about hearty, look no further. This creamy green cabbage and potato puree could bring even the chillest night some...
Author: Maria Helm Sinskey
Author: Nancy Oakes
Author: Janet Fletcher
For those transitional chilly spring days when it's still brisk enough to merit a bowl of soup, this is your answer. It's a lighter, brighter stew that...
Author: Molly Baz
Author: Tina Miller
Author: Victoria Granof
Author: Ruth Cousineau
Author: Sheila Jacobs