Leek

No soaking, husking, or de-silking required. The corn cobs will slip right out of their husks when cooked. If camping, make the spice mixture at home before you go.

Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.

You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

The chicken and leek meld together as they cook in the filling.

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

The addition of buttermilk gives the barley a sour cream and onion vibe. But if you're not into the tang, feel free to leave it out.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

Start the autumn off right with these four quick, delicious dinner recipes.

For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.

Preheating the pan helps the leeks take on some color; cooking at a lower temperature ensures they're fully tender.

Don't be shy about letting your onions get some char.

Ask for a thick center-cut piece of halibut, which makes for the nicest presentation.

A fun first course to serve to guests in the kitchen. By the time one batch has been devoured, the next one will be coming out of the fryer.

Chef David Chang’s buttermilk dressing is our kind of ranch. Use the freshest beans possible: You want that tender snap.

We like the texture of the leeks and zucchini when left al dente—if grilled too long, they’ll both go floppy.

Despite being a timeless classic, it’s probably been a while since you made this dish. Entertaining bonus: It gets better as it sits, which means you’ll be rewarded for making it ahead of time.

Heart-healthy coconut oil adds delightfully nutty, aromatic flavor to this creamy, sweet soup. If you can't find harissa to garnish with, drizzle it with hot sauce or sprinkle with a pinch of chili flakes instead.

A light yet flavorful “stew” of tender leeks that comes together practically à la minute.

Add the prosciutto at the last minute to preserve the pretty pink color.

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.

Frittatas are excellent served warm or at room temperature, which means that it’s a perfect do-ahead dish.