Top Rated Leek Recipes

Leek and Onion Scones
Irish chef Catherine Fulvio shares her recipe for savory scones with wilted leeks, onions, and Dubliner cheese. Watch Fulvio's demo here.
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This is a simple, clean-tasting, elegant, old-fashioned dish. The delicate flavors are best appreciated with a simple accompaniment, such as white rice, or alone in a meal of a few courses. For instance, start with Handmade Egg Noodles tossed with butter, herbs, and Sautéed Mushrooms then serve this stuffed sole all by itself; then serve a green salad with sliced oranges and Citrus Vinaigrette. For most occasions, I like this sole unadorned with any sauce besides the pan juices. But on occasions when a sumptuous sauce is appropriate, try using a lemon butter sauce. Adapted from "The Commonsense Kitchen" by Tom Hudgens. 
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Classic Ham and Leek Frittata
A frittata is a classic Italian egg dish, similar to a French omelette or a quiche, which is typically enriched with meats, cheeses, and vegetables, and usually flavored with herbs. I love them. They are great for any meal of the day, hot or cold, and are the perfect brunch meal. There are an endless amount of frittata recipes, as they can be made out of any concoction of ingredients you can come up with. And I will admit, I've made better-tasting versions than this classic recipe I'm sharing today. But being a classic, I wanted to post this as an introduction to the delicious world of frittatas. Make it. It's good. And then build upon its basics to create your own delicious frittatas. Once you start, you will become addicted to them much like I am. Happy cooking… Enjoy!
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Leek and Apricot Tart
Squares of puff pastry filled with cream cheese, apricot jam, and leeks. Recipe courtesy of Safeway Culinary Kitchens and Lucerne Foods.
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One of the main healing properties of this recipe is the eggs. Each one contains 6 grams of protein, nine essential amino acids, and only 1.5 grams of saturated fat. They are rich in lutein, which helps prevent macular degeneration and cataracts, they improve the human lipid profile, thereby balancing cholesterol, and they contain naturally occurring vitamin D. 
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This is a delicious fall pizza that's elevated by the use of woodsy chanterelle mushrooms and nutty Gruyère cheese. Click here to see 15 Better Than Takeout Pizza Recipes
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Once in a while restaurants will tout a menu as the “grown-up” version of something, usually a classic dish like pizza. You know, pizza with sriracha sauce or something that now has pickled stuff and eggs on top. I will now do my best impression of this (though hopefully even more tasty) and offer a delicious mac and cheese (though there really is very little cheese) version that grown-ups, and maybe some adventurous kids, will enjoy. I often buy vegetables this time of year without a plan. This happened with a bunch of leeks. I love leeks and always find something to do with them, whether it is just sauteing them and eating with eggs or making a soup. This time, I wanted to use them up for a nice lunch. The Vegetarian said why not pasta. This got me thinking of using macaroni, making a quick bechamel sauce, throwing in some shiitake mushrooms and some fresh herbs. The result was absolute deliciousness. Here’s what you do…
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This dish is a lovely afternoon snack. Add as much Worcestershire sauce as you can — it cuts brilliantly across the sweet leeks.
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Creamy Onion, Leek, and Shallot Bisque
This is a soup for onion lovers. Caramelized onions, leeks, and shallots (or only onions if you prefer) are puréed with chicken stock and then combined with sherry, sautéed onion, and a splash of cream at the end. What makes it so delicious are the fried leeks—and the Gruyère crostini, a contemporary interpretation of the typical (and often too heavy) cheese topping on many onion soups. Pass any extras at the table. They’re yummy! — Soups for Two by Joanna Pruess Click Here for More Soup Recipes
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Flautas
These cheesy flautas are a fun and easy appetizer to make, and are completely meat-free for vegetarians. If you're planning ahead, you can make these a day or two in advance, then re-crisp them in the oven before serving. — Allison Beck Click here to see A Vegetarian Super Bowl Party.
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Leeks
I began making frittatas regularly when our family transitioned from the pancakes-or-waffles-every -weekend phase into more "grown- up" breakfasts. As in much of my cooking, I believe I first learned to make a frittata from Julia Child, in one of her books or her television shows. You can whip up a frittata for any meal: for a weekend breakfast, or with a green salad for lunch, or supper. The frizzled leeks are inspired by a dish served at Union Square Café in its early years. It was the first time I saw the word "frizzled." "Fun word," I thought, and asked Danny Meyer where it came from. "My grandmother. Louise Meyer used to serve mashed potatoes with fried onions on top," he said. "When we opened Union Square Café in 1985, we substituted rutabaga for the potatoes, and leeks for the onions. That became our 'Mashed Turnips with Frizzled Leeks.' To avoid using the word 'fried,' I landed upon 'frizzled.' After that, frizzled leeks found their way onto everything from mashed potatoes to scallops, an omelette, red snapper, and just about everything except for ice cream." If you don’t have leeks, then thinly sliced onions, pan-roasted asparagus tips, and crisped bacon all work fine. Concerning culinary substitution, I think of the Russian proverb that my grandpa Jan would trot out about many things in life: "If no fish, then lobster will do." Apparently, lobster prices under the czar were less steep than they are in present-day America, but I took his point.  As I noted earlier, Parmesan cheese has a lot of umami, which contributes to the high FPC of this recipe, especially when I top the finished frittata with some cherry tomatoes charred at high heat and pepped up with crushed red- pepper flakes. Click here to see Smart Food: A Diet for Food and Wine Lovers.  
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Corn Pudding with Bacon and Leeks
When I cook, the flavors always start in my head. I usually pick a central ingredient and then build the dish from there. I love making this delectable and creamy corn pudding in the summer, when the corn is so fresh and sweet. The leeks and the bacon add the salty, smoky, and earthy elements to the dish, making this a great complement to any entrée. I usually find myself eating it all by myself, it's that good! — Jackie M. Lee, private chef-author Click here to see Corn for Breakfast, Lunch, Dinner, and Dessert.
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