I think leeks are underappreciated by most and even intimidating to some people. They are featured in many recipes and restaurant dishes as an aromatic base flavor, but until my Brazilian friend Paolo served them to me this way, I’d never seen them as a proper side dish standing all on their own. They are part of the onion family and, as with onions, slow cooking will bring out their natural sugars. Patience is a real virtue here. Cook them too fast, over heat that’s too high, and they will burn. Slow, gentle heat will produce meltingly soft and sweet leeks that can be twirled on a fork like spaghetti. I love these with beef dishes such as Filets Mignons with Sweet Balsamic Reduction (page 108) or Flank Steak with Lime Marinade (page 105).
A generous glug of stout gives this snackable loaf a malty depth.
As energizing as an energy bar, with a much simpler ingredient list.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Turn humble onions into this thrifty yet luxe pasta dinner.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.