Leek

Like a light jacket, this vegetable-packed soup is an April staple.

We’d go to our graves defending low-maintenance, quick-cooking, always-flavorful chicken thighs as the best part of the bird.

The ingredient list is simple. But the pasta is loud.

This savory wild rice dish is the ultimate gluten-free stuffing, doubling as a holiday-appropriate grain salad with lots of fresh herbs.

The homemade stock makes all the difference in this flavorful, savory, perfectly smooth chowder.

Firm, thick swordfish steaks can handle being cooked over medium-high heat like a steak.

Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.

Starting the chicken skin side down in a cold skillet lets the fat render slowly and results in the crispiest skin imaginable. It also yields a pan of flavorful schmaltz, aka liquid gold.

This savory, cheesy butternut squash bread pudding is a fall masterpiece.

...and they go surprisingly well with barbecue, says chef Ed Lee

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

The key to a toothsome alt-grain polenta is blitzing the grains for less time than you might think.

This is definitely an upgrade from the condensed cream of mushroom soup of your childhood!

Leeks. Shrooms. Almonds. Vegetable stock. This pasta is an umami masterpiece.

The frittata is just a blank canvas—whoa, poetic.

Gently poaching fillets of delicate white fish in milk is the secret to an elegant yet effortless dinner.

Other stone fruit, such as peaches, nectarines, or apricots, would also be compatible in this sweet-sour-spicy relish.

This all-in-one brunch dish is both luxurious to eat and easy to make.

It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.

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

Meet Shelly West, our Readers' Choice Week winner for best vegetarian main dish.

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

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.

Here's how to buy, store, and cook with leeks, in season in October.