Leeks take a little cleaning, but they have great flavor, particularly in soup. They’re a bit milder than onions and garlic, and despite what most recipes say, you can eat pretty much the whole thing, including the dark green leaves.
This pot pie recipe is better than the TV dinner version for two reasons: it’s vegetarian and it’s prepared and baked, rather than frozen and microwaved. It’s also quick and flexible, so give it a try.
A flavorful and incredibly creamy yet entirely vegan roasted cauliflower soup, called crème du Barry in French, with a texture similar to that of a thin potato purée.
Roasting vegetables brings out all kinds of flavor and depth. There’s no set recipe – just toss a few of your favorite veggies with oil and salt and roast!
This pot pie recipe is better than the TV dinner version for two reasons: it’s vegetarian and it’s prepared and baked, rather than frozen and microwaved. It’s also quick and flexible, so give it a try.
Raw vegetables can be sliced or shredded into delicious, colorful noodles.
A flavorful and incredibly creamy yet entirely vegan roasted cauliflower soup, called crème du Barry in French, with a texture similar to that of a thin potato purée.
Breakfast favorite home fries are even tastier when dressed up with leeks and red peppers.
Roasting is one of the easiest ways to get tons of flavor out of just a few ingredients.
Roasting vegetables brings out all kinds of flavor and depth. There’s no set recipe – just toss a few of your favorite veggies with oil and salt and roast!
Earthy celeriac is livened up by oniony leeks to make a wonderful fall gratin.
Three very different vegetables combine to make a flavorful soup.
Potatoes and leeks are one of those combinations that are just meant to be, and this gratin recipe is the perfect way to enjoy them.
Serve leeks baked with several cheeses and a bit of cream over flavorful pasta or rice for a rich and delicious treat.