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If alliums could sing (a hypothetical we’ve all pondered), the leek would be the melodic foil to the onion’s brash EDM. These leek recipes are ample proof, beckoning spring’s arrival with their gentle sweetness and versatility. Caramelized under chicken, melted into brothy soup, or dressed simply with vinegar, the nutrient-rich leek (ripe with Vitamin C and potassium) is a prime candidate for your weeknight cooking and hosting agenda all season long. As much as we love garlic, shallots, and chives year-round, in the allium realm, leeks occupy a special place in our hearts in the spring, when they’ve reached their peak flavor.
For first-time leek cookers, it might be worthwhile to acquaint yourself with the parts of the leek before scrolling further. Most recipes will direct you to discard the dark green parts (the tough and fibrous leaves) or otherwise direct them to stock. The lighter green parts and white parts (the root ends), meanwhile, are far more tender and suitable for all the roasting, sautéeing, braising, and charring your heart desires. To substantiate our leek-versatility thesis, we’ve gathered our best leek recipes in one spot; here you’ll find simple sautéed leeks, potato-leek soups both classic and quaint, and leeks tucked into all manner of golden-brown pastry—let’s get to it.
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Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Gerri Williams
Creamy Cider-Braised Chicken and Leeks
With the blistered, glistening skin of a good roast chicken and the sauciness of a stew, this is a quietly elegant, cozy leek recipe. Braising them in the cider prior to roasting breaks down their sturdy outer layers, ensuring a wondrously silky outcome.
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Photograph by Graydon Herriott, food styling by Sue Li, prop styling by Aneta Florczyk.
Kuku Kadoo
The Persian egg dish kuku can contain a variety of fillings, like potatoes, eggplant—even dates. For this version, former BA senior editor Andy Baraghani caramelizes the zucchini and leeks, drawing out their sweetness.
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Photo by Alex Lau, Food Styling by Chris Morocco, Prop Styling by Emily Eisen
Caramelized Leek and Fava Bean Toast
These toasts are piled high with softened leeks and fresh fava beans. Slice the leeks with the grain to prevent them from collapsing into mush after caramelizing.
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Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
Grilled Swordfish With Charred Leeks and Citrus
“The richness of the fish, the briny olives, the soft, smoky leeks made for a meal that tasted way more decadent than it actually was,” writes former BA editorial director Amanda Shapiro in an ode to this recipe.
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Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio
Baked Pasta and Leeks With Anchovy Cream
Anchovies,