Elegant, delicate, and just a touch French, leeks are decidedly more glamorous than their cousin, the ubiquitous yellow onion. Like their humbler kin, leeks can be braised, roasted, stewed, or caramelized. Paired with a delicate vinaigrette, a fatty pork loin, or a rich béchamel, they're lovely in the spring, but they really shine alongside cold-weather flavors—like thyme, fennel, apples and citrus. Now that winter is officially, dramatically here, warm up with these leek-laden recipes:
What are your favorite ways around a leek? Tell us in the comments.