Leek season · October 2026
The best leek dishes in America
Leeks are having a moment, and they should. Sweet when you cook them long, sharp when you char them, cheap all winter. The best chefs in the country have figured out that a leek, done right, can be the whole plate. So here are the leek dishes worth booking a table for, starting with the one in Philadelphia that started it, and the leek recipes I'd make at home tonight. Save any of them and it lands in your recipes, laid out the way we cook.
— B.
No. 1 · Philadelphia
Leeks vinaigrette at Her Place Supper Club
This is the one that started it. Amanda Shulman cooks a dinner party for 20-odd strangers on Sansom Street, and the leeks vinaigrette is the dish people still talk about: soft, sweet leeks, a sharp mustardy dressing, nothing to hide behind. It's the most French thing on a menu that's a love letter to France, and it's why her place got a Michelin star last year.
Order: Whatever the leek course is that night. The set menu changes every two weeks, so book a seat and trust her.
Go out
The leek dishes worth a reservation, ranked. Tap a name to open the place in Chef Amazing.
No.1A photo like it · Benreis, CC BY-SA 4.0
Her Place Supper Club
Rittenhouse, Philadelphia · Amanda Shulman
Leeks vinaigrette
This is the one that started it. Amanda Shulman cooks a dinner party for 20-odd strangers on Sansom Street, and the leeks vinaigrette is the dish people still talk about: soft, sweet leeks, a sharp mustardy dressing, nothing to hide behind. It's the most French thing on a menu that's a love letter to France, and it's why her place got a Michelin star last year.
Order: Whatever the leek course is that night. The set menu changes every two weeks, so book a seat and trust her.
Said so: Craig LaBan, The Philadelphia Inquirer
Said so: Her Place Supper Club on Wikipedia (Michelin star, November 2025)
Set menu, changes every two weeks. Reservations drop on OpenTable.
Make it at home: Leeks vinaigrette, the Her Place way
You need
- 4 medium leeks (about 2 lb / 900 g), or 8 thin ones
- Kosher salt
- 1 small shallot, very finely minced
- 2 tbsp red wine vinegar
- 1 heaped tbsp Dijon mustard
- 1 tsp whole-grain mustard
- 1 tsp honey
- 6 tbsp good olive oil
- 1 tbsp capers, rinsed and chopped
- 2 eggs
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
- Flaky salt and black pepper, to finish
How to make it
- Trim the dark green tops and the hairy roots, but keep the root end on so each leek holds together. Split them lengthwise, root and all, and rinse under cold water, fanning the layers with your thumb until no grit is left.
- Bring a wide pan of water to a boil and salt it like pasta water. Lay the leeks in and simmer gently until a knife slides into the thickest part with no push at all, 12 to 15 minutes for medium leeks, 6 to 8 for thin ones.
- While they cook, put the shallot in a bowl with the vinegar and a pinch of salt and leave it 10 minutes to soften. Whisk in both mustards and the honey, then the olive oil in a thin stream until it's thick. Stir in the capers.
- Lift the leeks out with tongs and lay them cut side down on a towel. Press gently to squeeze out the water: watery leeks make a watery dressing.
- Put the leeks cut side up on a platter while they're still warm and spoon over two-thirds of the vinaigrette. Let them sit at least 20 minutes; they get better as they cool.
- Meanwhile boil the eggs for 10 minutes, cool them in cold water, peel and grate them on the large holes of a box grater.
- To serve, spoon over the rest of the dressing, scatter the egg, chives and parsley, and finish with flaky salt and pepper. Serve at room temperature with bread for the dressing.
No.2A photo like it · CC BY 2.0, via Wikimedia Commons
Dolfy's
Freret Street, New Orleans · Adolfo Garcia
Charred leeks with romesco and pomegranate
Adolfo Garcia opened this Basque place in March and the leeks became the thing. They come rolled up off the fire on a pool of romesco, smoky and soft, with pomegranate on top. The Infatuation called them the best leeks of your life. In a city that runs on okra, that's a lot.
Order: The charred leeks, then whatever's coming off the wood fire.
Said so: The Infatuation
Said so: Big Easy Magazine
Wednesday to Sunday, dinner.
Make it at home: Charred leeks with romesco
You need
- 6 medium leeks
- Kosher salt
- 3 tbsp olive oil, plus more for brushing
- For the romesco:
- 2 red bell peppers (or 1 cup / 200 g jarred roasted peppers)
- 1 small tomato, halved
- 3 garlic cloves, unpeeled
- ½ cup (60 g) toasted almonds
- 1 thick slice of country bread, torn and toasted
- 1 tsp smoked sweet paprika
- 1 pinch of cayenne or Espelette
- 1½ tbsp sherry vinegar
- ⅓ cup (80 ml) olive oil
- To finish: seeds from ½ pomegranate, a few parsley leaves, flaky salt
How to make it
- Heat the oven to 450°F (230°C). Roast the peppers, tomato and garlic on a tray until the pepper skins blacken in spots, about 25 minutes. Tip the peppers into a bowl, cover it, and let them steam 10 minutes, then peel and seed them.
- Trim the leeks to the white and pale green, leave the roots on, split them lengthwise and rinse out the grit.
- Simmer the leeks in well-salted water until just tender to a knife, 6 to 8 minutes. Drain them cut side down and pat them very dry; dry leeks char, wet leeks steam.
- Make the romesco: blend the peppers, the tomato, the garlic squeezed from its skin, the almonds, bread, paprika, cayenne, vinegar and a big pinch of salt. With the blender running, pour in the oil. Stop while it still has a little texture. Taste: it should be smoky, sharp and rich.
- Heat a grill pan, a cast-iron pan or a grill until very hot. Brush the leeks with oil, salt them, and cook cut side down without moving them until deeply charred, 4 to 5 minutes. Turn and char the round side 2 to 3 minutes.
- Spread the romesco on a platter. Roll each leek half loosely from the root up, or just lay them on top, and scatter over the pomegranate, parsley and flaky salt. Serve warm.
No.3A photo like it · Temur888, CC0
Creepies
West Loop, Chicago · David and Anna Posey
Leeks vinaigrette, stuffed with fresh cheese, almonds and dill
The Poseys from Elske opened this bistro next door last year, and The New York Times put it on its 2026 Restaurant List, leeks vinaigrette named by name. Theirs is braised but still firm, stuffed with a soft fresh cheese and buried in almonds and dill. A bistro classic that someone actually thought about.
Order: The leeks vinaigrette, the roast chicken and the frites.
Said so: The New York Times Restaurant List 2026, via Time Out Chicago
Said so: Bon Appétit Best New Restaurants 2026, via Time Out Chicago
Thursday to Monday, lunch and dinner.
Make it at home: Stuffed leeks vinaigrette with almonds and dill
You need
- 4 medium leeks
- 1 cup (240 ml) chicken or vegetable stock
- 2 tbsp butter
- Kosher salt
- 1 cup (250 g) whole-milk ricotta, drained
- 2 tbsp crème fraîche or sour cream
- Zest of 1 lemon
- For the vinaigrette: 1 tbsp Dijon mustard, 2 tbsp white wine vinegar, 1 tsp honey, 5 tbsp olive oil
- ⅓ cup (40 g) sliced almonds
- A big handful of dill, roughly chopped
- Flaky salt and black pepper
How to make it
- Trim the leeks to the white and pale green, keep the root end, split lengthwise and rinse well.
- Lay the leeks cut side down in a wide pan with the stock, butter and a pinch of salt. Bring to a simmer, cover and cook gently until tender but still holding their shape, 10 to 12 minutes. Lift them out and let them cool on a towel.
- Whip the ricotta, crème fraîche, lemon zest and a pinch of salt with a fork until smooth.
- Shake the mustard, vinegar, honey, oil and a pinch of salt in a jar until thick.
- Toast the almonds in a dry pan over medium heat, shaking, until golden, 3 to 4 minutes.
- Open each leek half like a book along its layers and spread a spoonful of the ricotta inside, then press it closed. Lay them on plates, spoon over the vinaigrette, and cover with almonds, dill, flaky salt and pepper.
No.4A photo like it · Dinkun Chen, CC BY-SA 4.0
Mot Hai Ba
East Dallas, Dallas · Peja Krstic
Leeks stuffed with blue crab, in smoked fish broth
Three leeks stuffed with Louisiana blue crab, jasmine rice and ginger, baked and set in a smoked fish-bone broth with onion jam. The Dallas Morning News called them a sleeper hit and one of the most popular things on the menu. They tear a little when you cut them. Nobody cares.
Order: The stuffed leeks, the shaking beef and the garlic noodles.
Said so: The Dallas Morning News
Said so: Dallas Observer
Make it at home: Crab-stuffed leeks in ginger broth
You need
- 3 large leeks with long white parts
- 8 oz (225 g) lump crab meat, picked over
- 1 cup cooked jasmine rice, cooled
- 1 tbsp grated ginger
- 2 scallions, finely sliced
- 1 tbsp fish sauce
- 1 egg white
- 1 tsp lime zest
- For the broth: 2 cups (480 ml) fish or chicken stock, 3 slices ginger, 1 tbsp fish sauce, 1 tsp sugar, 1 tsp toasted sesame oil
- 1 small onion, thinly sliced, and 1 tbsp butter (for the onion jam)
- Cilantro and Thai basil, to finish
How to make it
- Cut the white part of each leek into 4-inch (10 cm) lengths. Make one slit down the side of each piece just to the center, and rinse. Blanch in boiling salted water for 2 minutes, then cool in ice water and gently peel off the outer layers in whole sheets. You want about 12 wide sheets.
- Mix the crab, rice, ginger, scallions, fish sauce, egg white and lime zest.
- Lay out two overlapping leek sheets, put a heaped tablespoon of filling at one end and roll it up snugly. Repeat to make 6 rolls. Lay them seam side down in a small baking dish.
- Heat the oven to 375°F (190°C). Simmer the stock with the ginger, fish sauce and sugar for 5 minutes, then pour it around the rolls so it comes halfway up. Cover with foil and bake 25 minutes.
- While they bake, cook the onion in the butter with a pinch of salt over low heat, stirring now and then, until soft and jammy, about 20 minutes.
- Lift the rolls into shallow bowls, stir the sesame oil into the broth and ladle it around. Top each with a little onion jam and the herbs.
No.5A photo like it · H. Alexander Talbot, CC BY 2.0
Bistrot Ha
Lower East Side, New York · Anthony Ha and Sadie Mae Burns
Leeks vinaigrette with egg, mayo and Maggi
Anthony Ha and Sadie Mae Burns cook French bistro through Ha's Vietnamese family, and it got them on The New York Times' 2026 list. Their leeks swap the mustard dressing for chopped egg, a lot of mayo and a hit of Maggi. Sounds wrong. Eat it.
Order: The leeks, and anything with fish sauce on it.
Said so: The Infatuation
Said so: The New York Times Restaurant List 2026, via Time Out New York
Make it at home: Leeks with egg mayo and Maggi
You need
- 8 thin leeks or 4 medium
- Kosher salt
- 4 eggs
- ⅓ cup (75 g) mayonnaise (Kewpie if you have it)
- 2 tsp Maggi seasoning, plus a few drops to finish
- 1 tsp rice vinegar
- 1 tsp Dijon mustard
- 1 small shallot, minced
- Chives and cilantro, chopped
- Black pepper and a pinch of chili flakes
How to make it
- Trim and split the leeks, keeping the root end, and rinse well. Simmer in salted water until completely tender, 6 to 8 minutes for thin leeks, 12 to 15 for medium. Drain cut side down and press dry. Chill them while you make the topping.
- Boil the eggs for 9 minutes, cool in ice water, peel and chop them finely.
- Stir the mayo, Maggi, rice vinegar, mustard and shallot together, then fold in the egg. Taste: it should be salty and savory; add Maggi a few drops at a time.
- Lay the leeks on a plate, spoon the egg mayo down the middle, shake a few more drops of Maggi over, and finish with chives, cilantro, pepper and chili.
No.6A photo like it · Karen and Brad Emerson, CC BY 2.0
Petit Trois
Hollywood, Los Angeles · Ludo Lefebvre
Leeks fondant
Ludo Lefebvre calls the leeks fondant the underdog on his menu. Chilled braised leeks under a white wine cream sauce with leek oil, and The Infatuation put it on its best-of list in September as the thing to eat next to the Big Mec. Heavy-looking, tangy, gone in four bites.
Order: The leeks fondant first, then the Big Mec or the omelette.
Said so: The Infatuation, best things we ate in LA, September 2026
Said so: OpenTable, Ludo Lefebvre interview
Make it at home: Leeks fondant with white wine cream
You need
- 4 medium leeks, tops kept
- 3 tbsp butter
- ½ cup (120 ml) dry white wine
- ½ cup (120 ml) chicken stock
- 2 thyme sprigs
- Kosher salt
- For the sauce: 1 shallot, minced; ½ cup (120 ml) dry white wine; ¾ cup (180 ml) heavy cream; 1 tsp Dijon; a squeeze of lemon
- For the leek oil: 1 cup chopped dark leek tops, ½ cup (120 ml) neutral oil
How to make it
- Trim the leeks, keeping the dark tops for the oil. Split the leeks lengthwise, root on, and rinse.
- Melt the butter in a wide pan, lay the leeks in cut side down and cook over medium heat until lightly golden, 4 minutes. Add the wine, stock, thyme and a pinch of salt, cover and braise gently until a knife meets no resistance, about 20 minutes. Cool, then chill in their liquid for at least an hour.
- Leek oil: blanch the chopped tops in boiling water for 30 seconds, cool in ice water and squeeze dry. Blend with the oil on high for 2 minutes, then strain through a fine sieve lined with a paper towel. Keep it cold.
- Sauce: simmer the shallot in the wine until only 2 tablespoons are left, about 6 minutes. Add the cream and simmer until it coats a spoon, 4 to 5 minutes. Whisk in the mustard, lemon and salt, strain, and let it cool to room temperature.
- Lay the cold leeks on plates, spoon the cream over to cover them, and finish with a few spoonfuls of leek oil and flaky salt.
No.7A photo like it · Karen and Brad Emerson, CC BY 2.0
The Tasting Kitchen
Venice, Los Angeles
Melted leeks with salt cod
Back on Abbot Kinney after a long break, and the dish The Infatuation came back for in August was a vegetable: leeks melted into a brown chicken stock with a spoonful of salt cod on top, so rich and buttery it could pass for pasta.
Order: The melted leeks if they're on, then the bucatini.
Said so: The Infatuation, best things we ate in LA, August 2026
The menu changes daily. Ask if the leeks are on.
Make it at home: Melted leeks with whipped salt cod
You need
- 4 medium leeks, sliced into ½-inch (1 cm) coins
- 4 tbsp butter
- 2 cups (480 ml) good chicken stock, simmered down to ¾ cup
- Kosher salt and black pepper
- For the salt cod: 6 oz (170 g) salt cod, soaked 24 hours in cold water changed 3 times (or 6 oz smoked trout); 1 cup (240 ml) milk; 1 garlic clove; 1 small Yukon Gold potato, peeled and cubed; ¼ cup (60 ml) olive oil; lemon
- Chives, to finish
How to make it
- Rinse the sliced leeks in a big bowl of water, lift them out and drain well.
- Melt the butter in a heavy pan over medium-low heat, add the leeks and a pinch of salt, cover and cook, stirring every few minutes, until completely soft and sweet with no color, 25 to 30 minutes.
- Pour in the reduced stock and simmer uncovered until it turns glossy and coats the leeks, 5 to 8 minutes. Season.
- Salt cod: simmer the soaked cod, potato and garlic in the milk until the potato is tender, 15 minutes. Drain (keep the milk), flake the fish, and mash with the potato and garlic, beating in the olive oil and enough of the milk to make it fluffy. Add lemon and pepper. (With smoked trout, just flake it and beat it into the mashed potato with the oil.)
- Spoon the leeks and their sauce into warm bowls, top with a spoonful of the cod and the chives.
No.8A photo like it · Jasenlee, CC BY-SA 3.0
Frenchette
Tribeca, New York · Riad Nasr and Lee Hanson
Leeks vinaigrette
The Balthazar guys' Tribeca brasserie, and the leeks vinaigrette is one of the plates people come back for. Classic, cold, sharp. A New York food writer called it, low key, her favorite thing on the menu. Mine too.
Order: Leeks vinaigrette, then the brouillade or the duck frites.
Said so: Emmy Eats
Make it at home: Brasserie leeks vinaigrette
You need
- 4 large leeks or 8 small
- Kosher salt
- ¼ cup (60 ml) red wine vinegar
- 1 tbsp Dijon mustard
- 1 tsp honey
- ½ cup (120 ml) neutral oil or a mild olive oil
- 1 shallot, finely minced
- 2 hard-boiled eggs, whites and yolks chopped separately
- 1 tbsp sliced chives
How to make it
- Trim the roots but leave the root end on. Cut off the dark tops. Split the leeks lengthwise and rinse every layer.
- Steam the leeks over boiling water until tender all the way through, 10 to 15 minutes. Cool them under cold water, drain cut side down on towels and chill.
- Blend or whisk the vinegar, mustard, honey and a pinch of salt, then whisk in the oil slowly until it's thick. About 10 minutes before serving, stir in the shallot.
- Cut off the root ends, lay the leeks on cold plates, and spoon the vinaigrette over. Scatter the chopped white, then the yolk, then the chives.
No.9A photo like it · Haydn Blackey, CC BY-SA 2.0
Le Rock
Rockefeller Center, New York · Riad Nasr and Lee Hanson
Charred leeks with ravigote vinaigrette
Same team as Frenchette, a different leek. Here they're charred hard and dressed with ravigote, the herby, caper-y vinaigrette, right on the menu under the art deco ceiling in Rockefeller Center. If you only have time for one midtown dinner, this is a good one.
Order: Charred leeks to start, then the steak au poivre.
Said so: Le Rock's own menu
Said so: The MICHELIN Guide
Make it at home: Charred leeks, sauce ravigote
You need
- 4 medium leeks
- Kosher salt
- 2 tbsp olive oil
- For the ravigote: 1 shallot, minced; 2 tbsp white wine vinegar; 1 tsp Dijon; 6 tbsp olive oil; 1 tbsp capers, chopped; 4 cornichons, finely chopped; 2 tbsp each chopped parsley, chervil (or tarragon) and chives
- 1 hard-boiled egg, finely chopped (optional)
How to make it
- Trim and split the leeks, keep the root end on, and rinse well. Simmer in salted water until just tender, 8 to 10 minutes. Drain cut side down and pat completely dry.
- Make the ravigote: soak the shallot in the vinegar with a pinch of salt for 10 minutes, whisk in the mustard and oil, then stir in the capers, cornichons and herbs. Taste for salt and acid.
- Heat a heavy pan or grill pan over high heat until it smokes. Oil and salt the leeks and lay them cut side down. Don't move them for 4 to 5 minutes, until black in places. Turn and char the other side for 2 minutes.
- Lay the leeks on a plate charred side up, spoon over the ravigote and scatter the egg if using. Good warm or at room temperature.
No.10A photo like it · Wamito, public domain
Thistle & Leek
Newton Centre, Newton
Charred leek with romesco
A neighborhood small-plates place outside Boston with a leek in its name, and a charred leek on its menu: braised until silky, seared on the plancha and set on a smoky red pepper romesco. The menu moves with the seasons, so ask. You can't run a place called Thistle & Leek and not have one in November.
Order: The charred leek if it's on, and a run of small plates.
Said so: The Food Lens
Said so: The MICHELIN Guide
The menu changes with the seasons. Ask if the leek is on.
Make it at home: Plancha leeks with smoky pepper sauce
You need
- 4 medium leeks
- 1 cup (240 ml) stock
- 2 tbsp butter
- 1 tbsp olive oil
- Kosher salt
- For the sauce: 1 cup (200 g) jarred roasted red peppers, drained; ⅓ cup (40 g) toasted hazelnuts or almonds; 1 garlic clove; 1 tsp smoked paprika; 1 tbsp sherry vinegar; ¼ cup (60 ml) olive oil
- Marcona almonds, chopped, and parsley, to finish
How to make it
- Trim and split the leeks, root end on, and rinse. Braise them cut side down in the stock and butter, covered, over low heat until silky, 15 minutes. Drain and pat dry.
- Blend the peppers, nuts, garlic, paprika, vinegar and a pinch of salt, then stream in the oil until smooth and thick.
- Heat a cast-iron pan or griddle until very hot, add the oil, and sear the leeks cut side down, pressing them flat with a spatula, until deeply browned, 3 to 4 minutes.
- Spread the sauce on plates, lay the leeks on top browned side up, and finish with Marcona almonds, parsley and flaky salt.
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Leek recipes from the food creators I cook from, not ranked, just grouped by how you'd cook them. The photos are theirs.
Braised and bright
Photo: Smitten Kitchen
Braised leeks and lentils with arugula and yogurt
1 hr · serves 4
Deb browns thick coins of leek, piles lentils right in the pan and lets the oven do the rest. Lemony yogurt and peppery greens on top. It's dinner, not a side.
From Deb Perelman at Smitten Kitchen · @smittenkitchen
See Chef's write-up
You need
- 1 bundle leeks (3 to 4)
- Olive oil
- Kosher salt and black pepper
- 3 garlic cloves: 2 thinly sliced, 1 grated
- 1 cup (200 g) dried lentils de Puy, rinsed
- 1 bundle scallions, thinly sliced
- Zest and juice of 1 large lemon
- 3 cups (710 ml) vegetable broth
- 1 cup (230 g) plain yogurt
- 2 to 3 oz (55 to 85 g) baby arugula
How to make it
- Heat the oven to 350°F (175°C). Trim the leeks to the white and pale green, peel back and rinse any gritty layers, and cut into 1-inch (2.5 cm) rings.
- In a wide ovenproof pan with a lid, heat 2 tablespoons of olive oil over medium-high. Lay in the leek rings, season, and brown well, 4 to 5 minutes; flip and brown the other side, 3 to 4 minutes.
- Scatter the sliced garlic and the lentils over the leeks. Pour the broth in gently, washing any lentils off the leeks. Add the lemon zest and scallions, season, bring to a simmer, cover and move to the oven.
- Bake until the leeks are soft and the lentils tender, 40 to 45 minutes. A little broth should be left in the pan.
- Meanwhile stir the yogurt with 1 tablespoon lemon juice, the grated garlic, salt and pepper. Whisk 2 tablespoons lemon juice with 3 to 4 tablespoons olive oil and season; toss with the arugula.
- Dollop the yogurt over the pan, pile the arugula on top and pour over the rest of the dressing. Good with toasted sourdough.
Recipe: Braised leeks and lentils with arugula and yogurt, smittenkitchen.com
Photo: The Mediterranean Dish
Turkish-style leeks in olive oil
35 min · serves 6
Zeytinyağlı pırasa: leeks and carrots stewed in olive oil with a spoonful of rice and a lot of lemon. Served cool, the way Turkish home cooks do. I could eat a bowl standing at the fridge.
From Suzy Karadsheh at The Mediterranean Dish · @themediterraneandish
See Chef's write-up
You need
- Extra-virgin olive oil (about ¼ cup / 60 ml)
- 3 large leeks, white and tender green parts, sliced into ¼-inch rounds and rinsed
- 2 to 3 carrots, peeled and sliced into ¼-inch rounds
- 3 large garlic cloves, minced
- Kosher salt and black pepper
- 1 tsp ground cumin
- 1 tsp Aleppo pepper
- 2 tbsp rice (arborio), rinsed
- Zest and juice of 1 large lemon
- ½ cup chopped parsley
How to make it
- Warm a generous glug of olive oil in a wide pan over medium heat. Add the leeks and carrots with a pinch of salt and cook, stirring, until the leeks soften, 5 to 6 minutes.
- Add the garlic, cumin and Aleppo pepper and cook 1 minute, until fragrant.
- Stir in the rice and about 1 cup (240 ml) of water, enough to come halfway up the vegetables. Simmer, covered, until the rice and carrots are tender, 15 to 20 minutes. Add a splash more water if it dries out.
- Take it off the heat, stir in the lemon zest and juice, season, and let it cool a little. Finish with parsley and a thread of olive oil. Serve warm, at room temperature or cold.
Recipe: Turkish-style leeks in olive oil, themediterraneandish.com
Photo: Lazy Cat Kitchen
Braised leeks on romesco
1 hr 15 min · serves 4
The home version of what Dolfy's does with fire: seared, braised leeks laid over a big smoky romesco. All plants, and you won't notice.
From Ania and Duncan at Lazy Cat Kitchen · @lazycatkitchen
See Chef's write-up
You need
- For the romesco: 60 g (heaped ½ cup) almonds, plus extra to garnish; 2 red bell peppers (about 400 g / 14 oz); 250 g (8.8 oz) cherry tomatoes; 1 head of garlic; 1 red chili; 1 tbsp extra-virgin olive oil, plus more to drizzle; 1 tbsp sherry vinegar; ½ tsp sugar; 1 heaped tsp smoked sweet paprika; ¼ tsp cumin; about 20 g (⅓ cup) toasted breadcrumbs
- 4 large leeks
- 1 tbsp olive oil
- 2 cups (500 ml) vegetable stock
- 2 tbsp nutritional yeast (optional)
- Salt, pepper and parsley
How to make it
- Heat the oven to 200°C (390°F). Roast the peppers, tomatoes, the garlic head (top sliced off, wrapped in foil) and the chili until the peppers blister, 30 to 40 minutes. Toast the almonds on a tray for the last 8 minutes.
- Peel and seed the peppers and chili, squeeze the garlic from its skin, and blend with the tomatoes, almonds, oil, vinegar, sugar, paprika, cumin, breadcrumbs and salt until it's thick and a little coarse.
- Trim the leeks, cut them into 3 or 4 lengths and rinse. Sear in the oil in a wide pan until golden on two sides, 6 to 8 minutes.
- Pour in the stock (and nutritional yeast if using), cover and simmer until the leeks are completely tender, 15 to 20 minutes. Season.
- Spread the romesco on a platter, lay the leeks on top, and finish with chopped almonds, parsley and olive oil. Serve with torn bread.
Photo: Feasting at Home
Braised leeks with thyme
55 min · serves 4
Five ingredients. Sear, cover, bake, done. This is the side dish I'd make next to a roast chicken all winter.
From Sylvia Fountaine at Feasting at Home · @feastingathome
See Chef's write-up
You need
- 4 to 6 large leeks of a similar width
- 3 tbsp olive oil
- Salt and pepper
- ¾ cup (180 ml) vegetable broth
- 1 tbsp thyme leaves, plus a few sprigs
How to make it
- Heat the oven to 400°F (200°C). Trim the leeks, keep the root end, split them lengthwise and rinse well. Pat dry.
- Heat the oil in a large ovenproof skillet over medium-high. Lay the leeks cut side down, season, and sear without moving until deep golden, 5 to 6 minutes.
- Turn them cut side up, pour in the broth, scatter the thyme, cover with a lid or foil and bake until a knife slides through, 25 to 30 minutes.
- Uncover and bake 5 more minutes to concentrate the juices. Spoon the pan juices over and serve.
From the oven
Photo: Alison Roman
Leek and greens gratin
50 min · serves 6
Alison says it's mac and cheese without the mac, and she's right. Melty leeks, a pile of kale, cream, cheese and a crust of crunchy crumbs. Thanksgiving side, solved.
From Alison Roman · @alisoneroman
See Chef's write-up
You need
- ¼ cup plus 2 tbsp olive oil
- 2 medium leeks (about 1½ lb), whites and greens thinly sliced and rinsed
- 1 large bunch curly or Tuscan kale or Swiss chard (about 1 lb), stems removed, torn
- Kosher salt and black pepper
- Crushed chili flakes (optional)
- 1½ cups heavy cream
- 1 cup finely grated parmesan, pecorino, white cheddar or Gruyère
- 1½ cups fresh coarse breadcrumbs or 1 cup panko
How to make it
- Heat ¼ cup oil in your biggest skillet over medium-high. Add the leeks, season, and cook, stirring, until bright green and almost melting, 10 to 15 minutes. A little color is fine.
- Add the greens a handful at a time, seasoning and letting each wilt before the next, 5 to 8 minutes in all.
- Add chili flakes if you like, then the cream. Let it bubble at the edges and scrape up anything stuck to the pan. Take it off the heat, stir in the cheese, and move it to a 2-quart baking dish. (It keeps, covered, in the fridge for 2 days.)
- Heat the oven to 425°F (220°C). Toss the breadcrumbs with the remaining 2 tablespoons oil, salt and pepper until evenly coated and scatter them over.
- Bake until the crumbs are deep golden and the edges bubble, 15 to 20 minutes.
Photo: RecipeTin Eats
Chicken and leek pie
2 hr 25 min (mostly cooling and baking) · serves 5
Nagi's pie has bacon, white wine and a creamy, mustardy filling under a puff pastry lid. The kind of thing you make on a cold Sunday and eat out of the dish on Monday.
From Nagi Maehashi at RecipeTin Eats · @recipe_tin
See Chef's write-up
You need
- 50 g (3½ tbsp) unsalted butter, divided
- 750 g (1.5 lb) boneless skinless chicken thighs, cut into ¾-inch (1.8 cm) pieces
- ¼ tsp each black pepper and kosher salt
- 80 g (3 oz) streaky bacon, chopped
- 2 leeks, sliced and rinsed
- 2 celery stalks, sliced 4 mm thick
- 2 garlic cloves, minced
- ⅓ cup dry white wine
- ¼ cup plain flour
- 1 tbsp Dijon mustard
- 2 thyme sprigs and 2 bay leaves
- 1 cup low-sodium chicken stock
- 1 cup heavy cream
- ½ tsp kosher salt and ¼ tsp pepper (sauce)
- 360 g (12 oz) butter puff pastry, enough to cover the dish
- 1 egg, beaten
How to make it
- Season the chicken. Melt half the butter in a large pan over high heat and brown the chicken in two batches, 2 to 3 minutes each. Set aside.
- Lower the heat to medium, add the rest of the butter and the bacon and cook 2 minutes. Add the leeks, celery and garlic and cook until soft, 5 minutes.
- Pour in the wine and let it bubble almost away. Sprinkle the flour over and stir for 1 minute.
- Stir in the mustard, herbs, then the stock a little at a time, then the cream. Return the chicken, season, and simmer gently until thick, 5 minutes. Fish out the herbs. Cool completely (warm filling melts pastry).
- Heat the oven to 200°C (390°F). Spoon the filling into a pie dish, brush the rim with egg, lay the pastry over, press the edges and cut 2 slits. Brush the top with egg.
- Bake until deep golden and puffed, 35 to 40 minutes. Rest 5 minutes before serving.
Photo: Just One Cookbook
Potato leek gratin
1 hr 20 min · serves 4
Namiko layers thin potatoes with leeks simmered in cream and a lot of cheese, then a panko crust. The leeks go sweet and the top goes crisp. Make two.
From Namiko Chen at Just One Cookbook · @justonecookbook
See Chef's write-up
You need
- 3 tbsp unsalted butter
- 2 leeks, sliced and rinsed
- 1 tsp kosher salt
- ¼ tsp thyme
- ⅛ tsp black pepper
- ½ cup heavy cream
- 1½ lb (3) russet potatoes, peeled
- 2 cups grated Parmigiano-Reggiano
- 2 cups shredded melting cheese (a Mexican-style blend, or Gruyère and mozzarella)
- 1 tbsp panko
- 1 scallion, chopped
How to make it
- Heat the oven to 400°F (200°C) and butter a baking dish.
- Melt the butter in a pan over medium heat and cook the leeks with the salt, thyme and pepper until soft, 8 to 10 minutes. Stir in the cream and simmer 2 minutes.
- Slice the potatoes ⅛ inch (3 mm) thick, with a mandoline if you have one.
- Layer a third of the potatoes, a third of the leeks and cream, and a third of each cheese. Repeat twice, finishing with cheese, and scatter the panko on top.
- Cover with foil and bake 40 minutes, then uncover and bake until golden and a knife slides through the potatoes, 20 to 25 minutes more. Rest 10 minutes and top with scallion.
A bowl, and a fritter
Photo: Once Upon a Chef
Potato leek soup
1 hr 5 min · serves 6
The classic, done right: Yukon Golds, a lot of leeks, thyme and bay, blended silky with a cup of cream. Jenn's recipe is the one I send people who say they can't cook.
From Jennifer Segal at Once Upon a Chef · @onceuponachef
See Chef's write-up
You need
- 3 tbsp unsalted butter
- 4 large leeks, white and light green parts, chopped (about 5 cups) and rinsed
- 3 garlic cloves, smashed
- 2 lb (900 g) Yukon Gold potatoes, peeled, in ½-inch pieces
- 7 cups chicken or vegetable broth
- 2 bay leaves
- 3 sprigs thyme
- 1 tsp salt
- ¼ tsp black pepper
- 1 cup heavy cream
- Chives, finely chopped
How to make it
- Melt the butter in a large pot over medium heat. Add the leeks and garlic and cook gently, stirring, until soft and wilted, about 10 minutes. Don't let them brown.
- Add the potatoes, broth, bay, thyme, salt and pepper. Bring to a boil, then cover and simmer until the potatoes are very soft, about 15 minutes.
- Fish out the bay leaves and thyme stems. Blend until smooth with a hand blender (or in batches in a blender, lid vented).
- Stir in the cream and warm through. Taste for salt. Serve with chives.
Photo: 101 Cookbooks
Leek soup with dill oil
35 min · serves 4
Heidi's version is rustic and green, with a bright dill oil swirled on top and toasted almonds for crunch. Lighter than the creamy kind, and better for it.
From Heidi Swanson at 101 Cookbooks · @heidijswanson
See Chef's write-up
You need
- 2 tbsp olive oil
- 1 tbsp butter
- 4 medium leeks, white and pale green, sliced and rinsed
- 2 garlic cloves, sliced
- 1 lb (450 g) waxy potatoes, cut into small cubes
- 5 cups (1.2 l) vegetable stock
- Kosher salt
- 1 lemon
- For the dill oil: 1 big bunch dill (about 1 cup packed), ½ cup (120 ml) olive oil, a pinch of salt
- ⅓ cup (40 g) sliced almonds, toasted
How to make it
- Warm the oil and butter in a pot over medium heat. Add the leeks, garlic and a pinch of salt, cover, and cook until very soft, 10 minutes, stirring now and then.
- Add the potatoes and stock, bring to a simmer and cook until the potatoes are tender, 12 to 15 minutes.
- Dill oil: blend the dill, oil and salt until bright green and smooth, about 1 minute. Use it as is, or strain for a clear oil.
- Blend about half the soup and stir it back in, so it's creamy but still has pieces. Season with salt and a squeeze of lemon.
- Ladle into bowls, swirl in the dill oil and scatter the almonds.
Photo: The Nosher at My Jewish Learning
Keftes de prasa (Sephardic leek patties)
35 min · serves 4
Sephardic leek fritters: crisp outside, soft and sweet inside, with dill and a squeeze of lemon. Hanukkah food that I'd happily eat in October.
From The Nosher at The Nosher at My Jewish Learning · @jewishfood
See Chef's write-up
You need
- 6 to 8 leeks (about 2 lb)
- 1 large or 2 small russet potatoes (about ¾ lb)
- 1 egg, beaten
- 3 tbsp chopped dill (or 3 tsp dried)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup crumbled feta (optional)
- 4 to 6 tbsp breadcrumbs or matzah meal
- Neutral oil, for frying
- Lemon wedges
How to make it
- Peel and cube the potato and boil until soft, 12 to 15 minutes. Drain and mash.
- Trim the leeks, slice them into rings, and rinse well. Boil them until very soft, about 10 minutes, then drain and cool.
- Squeeze the leeks hard in a clean towel to get the water out, then chop them finely.
- Mix the leeks, potato, egg, dill, salt, pepper and feta. Add breadcrumbs until you can shape it into patties that hold together. Shape into 12 to 14 small patties about ½ inch (1 cm) thick.
- Heat ¼ inch of oil in a skillet over medium-high and fry in batches until deep golden, 3 to 4 minutes a side. Drain on paper towels, salt, and serve hot with lemon.
Recipe: Keftes de prasa (Sephardic leek patties), myjewishlearning.com
How to clean a leek
- Cut off the roots and the dark green tops (keep the tops for stock).
- Slice the leek in half lengthwise, from the green end down, leaving the root end on if you're cooking halves.
- Fan the layers under cold running water, green end down, so the grit runs out instead of in. Or slice first and swish the rings in a bowl of water; the leeks float, the dirt sinks.
- Lift them out with your hands, not by pouring, so the grit stays in the bowl. Pat dry before they hit a hot pan.
How I picked
Restaurants first: dishes critics and food writers have singled out by name, on menus I could confirm on October 29, 2026. Menus change with the season, so ask for the leeks when you book. The recipes are from creators whose recipes actually work. Who did I miss? Tell me at hello@chefamazing.com.
More to eat
Restaurant photos are dishes like theirs, from Wikimedia Commons, credited on each one, not the restaurant's own plate. Creator photos are the creator's own, from the recipe they go with. The home versions are Chef's own, in our words. Chef Amazing isn't paid by anyone on this page.
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