Recipes
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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, sautéing, 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.
Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Gerri Williams
Recipes 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.
Photograph by Graydon Herriott, food styling by Sue Li, prop styling by Aneta Florczyk.
Recipes 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.
Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson
Recipes 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.
Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio
Recipes Baked Pasta and Leeks With Anchovy Cream
Anchovies, cream, leeks, and Parmesan do magical things when baked together with pasta. The little fish bring more than salt to the table, lending loads of umami to the creamy dish.
Photograph by Aaron Barton, food styling by Michelle Gatton, prop styling by Alexandra Massillon
Recipes Miso-Mayo Chicken Bowl
This speedy dinner, boasting a total time of less than an hour, sees boneless chicken thighs, leeks, and brussels sprouts cooked on a single sheet pan. A miso-mayo coats the thighs, seasoning the meat and helping it caramelize; brightened with rice vinegar, the same mix becomes a finisher you can drizzle over the bowl.
Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski
Recipes Roast Chicken Thighs With Peas and Mint
Harnesses the power of chicken thighs by using their rendered fat to soften thick rounds of leeks and spring peas for a built-in side dish that perfumes the meat as it cooks.
Photograph by Alex Lau, food styling by Victoria Granof, prop styling by Sophie Strangio
Recipes Leek and Artichoke Fondue
Fondue is rarely associated with brightness—consider this one an exception. Fresh herbs, goat cheese, and leeks bring the retro dish into the 21st century; serve with crudités and bread for dipping.
Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams
Recipes Gnocchi-Leek Soup With Greens
Shelf-stable gnocchi makes this play on potato-leek soup a total breeze to bring together. Parmesan rind and bright caramelized lemon are the keys to transforming store-bought vegetable broth into a rich, complex base.
Photo by Isa Zapata, Food Styling by Pearl Jones
Recipes Bean Confit With Lemon, Saffron, and All the Alliums
“Genuinely the best beans I’ve had in my life,” writes BA reader Ellie of this saffron-tinged confit. The beans join forces with sliced leeks and spring onions that are cooked over medium heat in olive oil before being baked until meltingly tender. Delicious served simply over crusty toast, the dish also takes well to heftier add-ins like shrimp.
Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Aneta Florczyk
Recipes Leeks With Hazelnuts and Tarragon
Simmer leeks until tender, then dress them with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts to round out this elegant side dish.
Photo by Chelsie Craig, Food Styling by Pearl Jones
Recipes Upside-Down Caramelized Leek Tart
Peak-season leeks and store-bought puff pastry do the heavy lifting in this striking tart. The leeks are arranged and cooked cut side down in a cast-iron skillet, then draped with puff pastry and inverted onto a plate after baking. Impressive as it may look, it’s incredibly easy to make.
Photograph by Scott Semler, Prop Styling by Emma Ringness, Food Styling by Mieko Takahashi
Recipes Golden Chicken Soup
Warm chicken soup is known to heal whatever ails you. This one is loaded with anti-inflammatory golden turmeric, leeks, potatoes, celery, and more.
Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Elizabeth Jaime
Recipes Charred Leeks With Honey and Vinegar
This stylish leek recipe is deliciously simple, requiring almost no prep time. A tangy-sweet mix of honey and vinegar dresses the blackened leeks, which get tender and sweet on the inside.