3. In a skillet over medium-low heat, heat the oil and butter. Add the leeks with the water that clings to them, and a ...

Only the white part of leeks is cooked: trim away the tough, woody stalk end and use the green leaves to wrap the contents of a bouquet garni (a bundle of herbs added to soups, stews and stocks to ...

“Allium” is the Latin word for “garlic,” so the aromatic belongs to this group, too, as well as leeks, shallots, and more. Here’s when it makes sense to use green onion vs ...

Scallions (or green onions) are distinct from leeks and spring onions (which are simply young common onions), milder in flavor and arguably the most versatile. Andy Baraghani’s kuku sabzi ...

Only the white part of leeks is cooked: trim away the tough, woody stalk end and use the green leaves to wrap the contents of a bouquet garni (a bundle of herbs added to soups, stews and stocks to ...

and leeks, is a foundation of virtually every cuisine. Though less common than bulb onions, chives and green onions can pull double duty, combining onions’ pungency with herbs’ delicacy.

Make the most of leek season with these fantastic recipes designed to let this nutrient-packed vegetable shine. The leek may not be the main character of the onion family, but if you’ve been ...

The leek, like its relatives onion and garlic ... Here, you'll first separate the green tops of the leeks — usually the dirtiest parts — from the white base. Separate the leaves and clean ...

Shallots are great in casseroles and slow cookers because, unlike onions, they don't require initial sautéing to rid them of any raw flavour. Peel and top and tail the shallots. Wash the leek ...