Search Results (396 found)
cooking.nytimes.com
Remember the chicken-and-stars soup of your youth This is like that, but heartier, more healthful and a touch more sophisticated It's loaded with vegetables – carrots, leeks, celery – and seasoned with generous amounts of garlic, tarragon, thyme, parsley and bay leaf
cooking.nytimes.com
I had a beautiful bunch of leeks from the farmers’ market and a Mediterranean crust left over in my freezer from my week of savory pies, so I decided to make this lightened version of a French classic called flamiche The French version calls for lots of butter and cream or crème fraiche.
cooking.nytimes.com
Tarragon enhances the sweetness of the carrots and leeks in this bright frittata.
www.delish.com
To make pasta in advance, cool then toss it with a bit of oil to help keep the strands from sticking to one another while in the refrigerator.
www.delish.com
Inspired by a traditional Catalan dish that pairs tangy romesco sauce with a sweet Spanish green onion, this salad highlights the mildly earthy flavor of Garrotxa, a semisoft Catalan goat's-milk cheese.
www.delish.com
Deli turkey goes upscale. This recipe is also a good place to use leftover turkey or roast chicken. Ham tastes great here, also.
cooking.nytimes.com
Nothing brings down a leek like a few grains of sand, so be sure to wash and wash and wash again I love to eat these leeks after my main course but on the same plate so that the vinaigrette mingles with the last traces of pan drippings.
cooking.nytimes.com
This recipe is by Mark Bittman and takes About an hour. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: leeks, plum tomatoes, olive oil
www.allrecipes.com
Vegetarians will enjoy this paleo, keto-friendly sheet-pan meal of roasted leeks and green onions topped with avocado vinaigrette, almonds, and sunny-side-up eggs.
www.allrecipes.com
Fresh leeks, olive oil, chicken broth, and sweet, crisp sugar snap peas make this appealing and elegant cold soup perfect for starting off a summer meal.
www.foodnetwork.com
Get Nage Oysters and Asparagus in Pernod Veloute Recipe from Food Network