A Classic Gratin of Spring Leeks
We rarely think of giving leeks in a starring role in cooking. More often than not, this kitchen workhorse is expected to retire into the background, lending its subtle, fresh flavor to the more showy main ingredients of a soup, stew, sauté or occasional casserole.
But leeks are a lovely vegetable and when they’re given the center of the stage (or plate or pan if you will) they really do shine, especially in the spring. Read More