The recipe can be prepared one day ahead through Step 3. Refrigerate the mushrooms, pureed leek greens, and poached sliced leeks separately. Combine mushrooms and hot water in a small bowl.

Leeks can have grainy bits of sand in between their fibrous stalks, so the best way to clean cut them is to slice in half, length-wise, then gently rise in water without dismantling if you want ...

The moisture can cause them to deteriorate faster. Store leeks in the fridge, unwashed, and without cutting them because once they're cut the speed at which they start to decompose increases.

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 ...

Cut the deep dark green, tough leaves. Now you have the center part, which is tender and so good to eat. Hold the leek firmly ...

Trim the leeks until they are about the same width as your lasagne dish. Cut the leeks lengthways through to the middle but no further. Open out the leeks and remove five or six of the narrow ...

Browned pancetta with its fat rendered for cooking, along with sliced leeks, bring in savory onion and meaty notes. Lemon and mint is then showered over the cooked vegetables, bringing in a bright ...