154 leekie recipes

Kesselfleisch, a traditional German boiled pork with root vegetables, juniper berries, coriander, and clove-studded onions simmered low and slow until tender.

Creamy split pea soup blending green and yellow peas with fresh fennel, leeks, and thyme creates a silky vegetarian bowl of comfort.

Orange roughy fillets gently poached in a saffron-white wine broth with sliced fennel, leek, and Italian tomatoes. A light, Mediterranean one-pan fish dinner in 35 minutes.

French farmhouse chicken braised on a bed of leeks and garlic in apple juice, white wine, and brandy. The pan juices reduce into a concentrated cream sauce that's worth every minute.

Chilled cucumber soup, a creamy cold starter of cucumbers simmered with leek, celery, and sherry, thickened and enriched with light cream, then brightened with a splash of orange juice. Cool and elegant.

Filet mignon wrapped in buttered phyllo pastry with Madeira mushrooms and chives, tied with a leek ribbon. An elegant beef Wellington-style entree with a seared steak center and crispy, flaky shell.

Paper-thin swordfish paillard flash-cooked until just opaque, topped with blanched leek julienne, fresh grapefruit segments, and a tangy mustard seed vinaigrette. An elegant 30-minute dinner.

Creamy Dutch leek soup with whole wheat flour, mace, and melted Edam cheese stirred in at the table. Simple, elegant, and ready in 35 minutes.

Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

Cream cheese and leek soup blended silky smooth with sour cream, chicken broth, and butter-softened vegetables. A rich, velvety soup that comes together in under 45 minutes.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

Spaghettini with clam sauce, sauteed leeks, white wine, and fresh arugula tossed in at the end for a peppery bite. A light, briny pasta dish in 25 minutes.

French-style chicken mousseline stuffing for pheasant with pureed chicken breast, port wine, cream, and a fine dice of carrot, leek, turnip, celeriac, and mushroom. Restaurant technique for game birds.

Leek and goat cheese tart with balsamic-braised leeks and cream layered over crumbled chevre in a pre-baked shell. An elegant French vegetarian tart with rich, tangy flavor.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.