The versatile leek belongs to the allium family and is a mild cousin to onions and garlic. Rather than forming a bulb like onions, the leek put all its mo-jo into the stem. The white part is best, but how far into the green you slice is a personal matter - where it still holds together is recommended. Leeks are a great foundation to soups. Use the leek’s white and very light green parts for soups, quiches, tarts, risottos, and pastas, or for sautéing, braising, roasting, or grilling.
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The FruitGuys Magazine is your source for workplace culture, trends and healthy living. Previously known as The FruitGuys Almanac, the Magazine began in 2007. Editors and contributors include nationally known journalists and food writers. Submissions and suggestions can be sent to the editor.