What is it?

Leeks, which are related toonionsandgarlic, look something like an oversized scallion. They have thick, white stalks with slightly bulbous root ends, and broad, flat, dark green leaves. The flavor of a leek is like onion but more herbaceous, though not like any herb in particular. But while onions add a single-edged sweetness, leeks add both sweetness and vegetable flavor. This is why they give depth and complexity and why, as a stand-alone vegetable, they’re especially interesting and flavorful.

Leeks are useful in so many dishes—in the same league as carrots, onions, and celery, and they make a great base for delicious stuffings, stews, soups, and sautés. But a leek’s unique combination of silky texture and herbal-sweet flavors can take center stage, too.

How to choose:

Leeks are available year-round, but they’re at their best from early fall through winter and into spring. When buying leeks, look for firm, undamaged stalks and fresh-looking, brightly colored tops—the darker the tops, the older and tougher the leeks. The edible parts of leeks are the white and light-green portions (the dark-green leafy tops are usually cut off and discarded or used to flavor broths), so ideally, you want leeks with as much white stalk as possible.

How to prep:

Cleaning: Since leeks are grown with soil piled all around them, there is plenty of opportunity for dirt and grit to settle between their onion-like layers. The easiest way to clean a leek is to trim the root end and the dark green tops and cut it in half lengthwise (or, if you want to retain the appearance of whole leeks in your dish, just cut about two-thirds of the way through the stalk). Hold the leek root-end-up under cold running water and riffle the layers as if they were a deck of cards. Do this on both sides a couple of times until all the dirt has been washed out.

Cooking: While garlic, scallions, and onions can be tossed into a dish raw, leeks must always be cooked, and when grilled, they first need a short parcooking. And while some vegetables benefit from al dente cooking, leeks definitely aren’t one of them. Which isn’t to say that they should be cooked to death, but in order to get tender, velvety leeks, you must cook them until they’re soft or you’ll get a fibrous, indigestible result.

How to store:

Wrapped in a damp paper towel and stored in a plastic bag in the refrigerator, leeks will last at least a week.

Recipes

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  Recipe

  Seared Skirt Steak with Lemon-Parmesan Cream and Balsamic Glaze

  I like adding the balsamic glaze to this steak just before serving so that its dramatic dark streaks add a beautiful visual contrast.

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  Recipe

  Asparagus Frittata with Prosciutto and Caramelized Onions

  这丰富多彩的菜肉馅煎蛋饼让一个完美的早午餐entrée, especially when paired with Radish, Celery & Frisée Salad. A little baking soda added to the onions helps them to brown faster.

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  Recipe

  Pasta Frittata with Leeks, Arugula, Goat Cheese & Mint

  I learned to make frittatas at my first cooking job at Al Forno restaurant in Providence, Rhode Island. We always put pasta in those, plus lots of fresh herbs, good…

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  Recipe

  Summer Squash, Leek, Spinach & Parmesan Gratin

  Over the years, I’ve done many Provençal “tians” or gratins of layered summer vegetables, and they’re always a crowd favorite. I love this version: zucchini and summer squash, layered with…

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  Recipe

  Parchment-Wrapped Beef Tenderloin with Leek, Bacon, and Parmesan Stuffing

  Beef tenderloin is popular at Christmas, but few guests will have had it served this way, with a savory, smoky bread stuffing, baked to just the right amount of crisp…

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  Recipe

  Potato and Leek Galette with Rosemary and Sea-Salt Crust

  Potatoes and leeks baked in a buttery crust are punctuated with the snap of aged provolone and the flavor of rosemary.

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  Recipe

  Leek, Chicken, and Rice Soup

  The mellow sweetness of leeks mingles with smoky paprika to make this chicken soup perfect for a rainy spring afternoon.

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  Recipe

  Ham, Leek, and Cheese Bread Pudding

  This savory stratalike dish would work well as part of an Easter brunch. Choose your favorite style of ham to tailor the dish to your taste.