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If alliums could sing (a hypothetical we\u2019ve all pondered), the leek would be the melodic foil to the onion\u2019s<\/a> brash EDM. These leek recipes are ample proof, beckoning spring<\/a>\u2019s arrival with their gentle sweetness and versatility. Caramelized under chicken, melted into brothy soup<\/a>, 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\u2019ve reached their peak flavor.<\/p>\n 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<\/a>. The lighter green parts and white parts (the root ends), meanwhile, are far more tender and suitable for all the roasting, saut\u00e9ing, braising, and charring your heart desires. To substantiate our leek-versatility thesis, we\u2019ve gathered our best leek recipes in one spot; here you\u2019ll find simple saut\u00e9ed leeks, potato-leek soups both classic and quaint, and leeks tucked into all manner of golden brown pastry<\/a>\u2014let\u2019s get to it.<\/p>\n<\/div>\n Photo by Travis Rainey, Food Styling by Luciana Lamboy, Prop Styling by Gerri Williams<\/p>\n <\/p>\n <\/a><\/p>\n With the blistered, glistening skin of a good roast chicken<\/a> 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Graydon Herriott, food styling by Sue Li, prop styling by Aneta Florczyk.<\/p>\n <\/p>\n <\/a><\/p>\n The Persian egg dish kuku can contain a variety of fillings, like potatoes, eggplant\u2014even dates. For this version, former BA senior editor Andy Baraghani<\/a> caramelizes the zucchini<\/a> and leeks, drawing out their sweetness.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photo by Alex Lau, Food Styling by Chris Morocco, Prop Styling by Emily Eisen<\/p>\n <\/p>\n <\/a><\/p>\n 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photo by Alex Lau, food styling by Rebecca Jurkevich, prop styling by Amy Wilson<\/p>\n <\/p>\n <\/a><\/p>\n \u201cThe richness of the fish, the briny olives, the soft, smoky leeks made for a meal that tasted way more decadent than it actually was,\u201d writes former BA editorial director Amanda Shapiro in an ode to this recipe<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photograph by Laura Murray, food styling by Rebecca Jurkevich, prop styling by Sophie Strangio<\/p>\n <\/p>\n <\/a><\/p>\n Anchovies<\/a>, 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photo by Marcus Nilsson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski<\/p>\n <\/p>\n <\/a><\/p>\n These leeks are cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photo by Emma Fishman, Food Styling by D’mytrek Brown<\/p>\n <\/p>\n <\/a><\/p>\n Forgoing the blender<\/a> here produces a soup that\u2019s more texturally interesting than the pur\u00e9ed kind, which often meets a gummy fate. A punchy gremolata<\/a> garnish balances the creamy broth and caramelized leeks.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Aaron Barton, food styling by Michelle Gatton, prop styling by Alexandra Massillon<\/p>\n <\/p>\n <\/a><\/p>\n This speedy dinner, boasting a total time of less than an hour, sees boneless chicken thighs<\/a>, 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Alex Lau<\/p>\n <\/p>\n <\/a><\/p>\n Gently poaching fillets of delicate white fish in milk, fragranced with leeks, thyme, and garlic, is the secret to an elegant yet effortless dinner.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Peden + Munk<\/p>\n <\/p>\n <\/a><\/p>\n These golden brown, make-ahead-friendly chickpea pancakes are bulked up with softened leeks and squash. Serve the crispy medallions with dollops of yogurt and parsley, plus salt and black pepper.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Bobbi Lin<\/p>\n <\/p>\n <\/a><\/p>\n This herb-loaded Persian frittata takes well to any and all hearty greens you have languishing in your fridge. Here, we used leeks, cilantro, dill, and parsley.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Kelly Marshall, food styling by Susie Theodorou, prop styling by Sophie Strangio<\/p>\n <\/p>\n <\/a><\/p>\n The glory of these grilled leeks is the contrast between their deeply charred exteriors and jammy, sweet interiors.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photo by Stephen Kent Johnson, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski<\/p>\n <\/p>\n <\/a><\/p>\n 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.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Alex Lau, food styling by Victoria Granof, prop styling by Sophie Strangio<\/p>\n <\/p>\n <\/a><\/p>\n Fondue<\/a> is rarely associated with brightness\u2014consider this one an exception. Fresh herbs, goat cheese, and leeks bring the retro dish into the 21st century; serve with crudit\u00e9s and bread for dipping.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photograph by Isa Zapata, food styling by Sean Dooley, prop styling by Gerri Williams<\/p>\n <\/p>\n <\/a><\/p>\n Shelf-stable gnocchi makes this play on potato-leek soup a total breeze to bring together. Parmesan rind<\/a> and bright caramelized lemon are the keys to transforming store-bought vegetable broth into a rich, complex base.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n Photo by Isa Zapata, Food Styling by Pearl Jones<\/p>\n <\/p>\n <\/a><\/p>\n \u201cGenuinely the best beans I\u2019ve had in my life,\u201d 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<\/a>.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photograph by Emma Fishman, food styling by Caroline Hwang, prop styling by Aneta Florczyk<\/p>\n <\/p>\n <\/a><\/p>\n Simmer leeks until tender, then dress them with a bright tarragon vinaigrette, a boiled egg<\/a>, and toasted hazelnuts to round out this elegant side dish.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n Photo by Chelsie Craig, Food Styling by Pearl Jones<\/p>\n <\/p>\n <\/a><\/p>\n 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<\/a>, then draped with puff pastry and inverted onto a plate after baking. Impressive as it may look, it\u2019s incredibly easy to make.<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/figcaption><\/figure>\n<\/div>\n<\/li>\n<\/ul>\n<\/div>\n\n
![\"recipes](\"https:\/\/assets.bonappetit.com\/photos\/6734e2422b924784044d0330\/1:1\/w_320%2Cc_limit\/creamy-cider-braised-chicken-leeks_LEDE_092424_4072_VOG_final.jpg\" "\\"recipes\\"")
<\/picture><\/span><\/p>\n<\/div>Recipes Creamy Cider-Braised Chicken and Leeks<\/span><\/h2>\n
Recipes Kuku Kadoo<\/span><\/h2>\n
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Recipes Caramelized Leek and Fava Bean Toast<\/span><\/h2>\n
Recipes Grilled Swordfish With Charred Leeks and Citrus<\/span><\/h2>\n
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Recipes Baked Pasta and Leeks With Anchovy Cream<\/span><\/h2>\n
Recipes Glazed Leeks With Pine Nut Salsa Verde<\/span><\/h2>\n
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Recipes Leveled-Up Potato Leek Soup<\/span><\/h2>\n
Recipes Miso-Mayo Chicken Bowl<\/span><\/h2>\n
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Recipes Poached Cod With Potatoes and Leeks<\/span><\/h2>\n
Recipes Chickpea Pancakes With Leeks, Squash, and Yogurt<\/span><\/h2>\n
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Recipes Kuku Sabzi<\/span><\/h2>\n
Recipes Grilled Leeks With Brown Butter and Spiced Hazelnuts<\/span><\/h2>\n
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Recipes Roast Chicken Thighs With Peas and Mint<\/span><\/h2>\n
Recipes Leek and Artichoke Fondue<\/span><\/h2>\n
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Recipes Gnocchi-Leek Soup With Greens<\/span><\/h2>\n
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Recipes Bean Confit With Lemon, Saffron, and All the Alliums<\/span><\/h2>\n
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Recipes Leeks With Hazelnuts and Tarragon<\/span><\/h2>\n
Recipes Upside-Down Caramelized Leek Tart<\/span><\/h2>\n