Crispy leeks

What is more comforting than a bowl of soup with freshly baked bread? This is the best potato leek soup recipe! It’s incredibly creamy with a fantastic leek flavor that sings through every spoonful. It’s hands down one of the best soups I’ve ever tasted! My love affair with potatoes knows no bounds. After all, I’m …

Our crispy leeks recipe gives you full fool-proof instructions for frying leeks to a perfectly crunchy exterior while retaining complete flavor.

At one of our favorite sushi spots , they have an Octopus Sashimi dish topped with a mountain of Crispy Leeks. I eat every, last, sliv...

In this supremely springy recipe, thick asparagus stalks and thinly sliced leeks are glossed with olive oil and covered in salty capers. Everything is roasted in the same pan and emerges tender and golden-edged. Capers also make an appearance in the mustard sauce served alongside, which adds a tangy, mayonnaise-like richness. You can double the recipe, if you wish, though you may have to increase the roasting time by a few minutes to make up for a more-crowded pan. Serve this on its own as a…

These leek and feta croquettes are built on a base of béchamel sauce, and coated in crispy breadcrumbs. So ridiculous, but so delicious!

These crispy, messy tendrils with a toasted onion taste are a simple way to add a delicious, textural garnish and visual interest to dishes.

Baking polenta in the oven means you don’t have to stand over the pot, stirring the extremely hot, bubbling mass. Here, the polenta is cooked in stock for the deepest flavor. Then it’s topped with piquant crumbles of Gorgonzola dolce and crisp fried leeks, which add sweetness and crunch. You can serve this as a warming main course along with a crisp green salad, or as a rich and flavorful side dish to simple roasted meats or fish.

A thin layer of mayonnaise keeps this horseradish-crusted salmon moist while it bakes.

Silky smooth braised fennel and an irresistibly crispy-crunchy roasted leeks, onions and garlic chip topping, drizzled with a chile-fennel oil and served over a creamy hummus.

This sweet, tender allium plays the lead in a classic French preparation. Leeks are part of the onion family, but when they're cooked, their flavor is sweeter and milder than that of their pungent relations, making them a great base for a starter or side dish. We started by trimming away the dark-green tops and then halved each leek lengthwise, leaving the base intact, so we could rinse away any grit concealed between the layers. Though some recipes call for steaming the leeks to prevent…