28 Leek Recipes That'll Give Leeks Their Place In The Spotlight (2024)

The secret to the best split pea soup? A good, smoky ham hock. If you don't have one or don't eat meat, consider using some smoked paprika instead.

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Few dishes mean “spring” like pasta primavera. Primavera in the name alone brings to mind fresh veggies, like zucchini, English peas, leeks, and peppers, all of the things beginning to bloom for a vibrant season of produce ahead. Feel free to swap in whatever you can find at the farmer's market.

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Tomato butter works wonders on chicken. Not only does it keep the bird moist, but the healthy dose of tomato paste brings a slightly sweet, umami acidity, which chicken can often use.

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This rich, custardy spinach quiche is just the thing to break out for special-occasion breakfasts and brunches. A simple arugula salad and some crispy pan-fried potatoes will nicely round out the meal, along with a mimosa if you’ve got nowhere to be. 😉

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To make things easier on you here, wonton wrappers are used instead of pasta dough. The resulting "ravioli" are so tender and light that you really only taste the decadent lobster filling. If you want things authentic, our pasta dough is great; otherwise, we promise you’re going to make these over and over again.

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A little heat tamed by cream turns this nearly effortless soup into a feel-good go-to. Why add a Parmesan rind, you may ask? Because it makes the soup salty and nutty and is undeniably good. Pro tip: Keep the sausage pieces chunky so they don’t get lost.

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When it comes to the big Thanksgiving feast, we consider the roast turkey and the sweet potato casserole as sides to the STUFFING. A good stuffing makes or breaks Thanksgiving dinner, and this one will absolutely make your holiday meal all the better.

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It's time for butternut squash to claim its rightful place on autumnal dinner tables. This savory casserole is packed with bacon and two types of cheese (mozzarella and cheddar) and just enough kale to lend the dish a healthy-ish twist.

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This chowder takes after red-hued Manhattan clam chowder, but departs from that recipe in a few key ways. This soup gets its kick (and color) from hatch chiles and salsa verde. Instead of the customary potatoes, we’ve subbed in tender white beans to add a bit of richness. Yum!

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The main difference between vichyssoise and potato-leek soup is the temperature at which each is served. Potato-leek soup is usually served hot, while vichyssoise is served cold, making the latter a nice, chilled alternative to the classic during the summer months.

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We recommend sticking with the bright lemony salad dressing and finishing this with some goat cheese to add creamy tanginess, but otherwise, truly anything goes. Swap in different beans, any of your favorite roasted seasonal veggies, or even different greens.

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While many recipes using leeks call for discarding the tougher, more fibrous green tops, we reserve them, slice 'em real thin, and stir-fry them until crispy and golden. Sprinkled with a little salt, fried leek greens transform an otherwise fine bowl of soup into an outstanding one.

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Don't skip the step of mashing the cannellini beans— it makes this wintery soup extra thick and creamy.

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Cooking the broccoli in the same water as the pasta is GENIUS. Plus, broccoli means this is totally healthy and it's cool to have seconds (read: thirds), right?

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You have the classic steak fajitas and chicken fajitas, but what happens to a fajita dish when the meat leaves the equation? Our former Senior Food Producer June Xie made these vegetarian fajitas during a special edition episode of Budget Eats where she bought nothing and cooked through what she had in her kitchen for an entire week. The answer: surprisingly delicious things.

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Yukgaejang is a spicy Korean beef soup loaded with warm earthy vegetables like mushrooms, leeks, and gosari. Gosari are immature fronds of bracken, a wild plant that is foraged along the hills and mountains of Korea. It’s typically served as banchan (a side dish) or in yukgaejang. It has a delicate but distinctly earthy flavor that makes this soup stand out.

Get the Yukgaejang: Spicy Korean Beef Soup recipe.

This is the perfect go-to soup. Why? You probably have most of the ingredients in your kitchen already! It's also super-flexible. Got a couple carrots left in the bottom of your crisper? Next to that handful of spinach? Throw 'em in! The more, the merrier (and healthier) in this soup.

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This recipe is the perfect mid-year twist on classic lamb ragù
—pea shoots, anchovies, and fresh herbs brighten the sauce and complement the slight gaminess of the lamb.

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Cauliflower soup on f(LEEK). Want to make this vegetarian? Skip the bacon.

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Whole-grain barley gives this savory soup a hearty chowder feel. Serve this with a crusty bread for dipping!

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