EditorialLeeks vinaigrette are warmed in the oven, then dressed with hazelnuts and an herb vinaigrette at Raf’s in New York, June 21, 2023. (Rachel Vanni/The New York Times)
EditorialLeeks vinaigrette are warmed in the oven, then dressed with hazelnuts and an herb vinaigrette at Raf’s in New York, June 21, 2023. (Rachel Vanni/The New York Times)
EditorialMontauk fluke with leeks vinaigrette and a hollandaise sauce at Corner Bar, on the Ground level of the Nine Orchard Hotel in Manhattan, Dec. 29, 2022. (Karsten Moran/The New York Times)
EditorialLeeks vinaigrette, roasted in leek greens, are unwrapped at the table at Le Rock in New York, Sept. 28, 2022. (Karsten Moran/The New York Times)
EditorialRoasted fish with leeks and olive salsa verde, in New York, April 14, 2022. Food styled by Monica Pierini. (Christopher Testani/The New York Times)
EditorialSpring lamb with rosemary and turnips, left, and onion tart with leeks, capers and anchovy, in New York, Feb. 18, 2022. Food styled by Simon Andrews. (David Malosh/The New York Times)
EditorialOne-pot braised chard with gnocchi, peas and leeks in New York on April 21, 2021. Food Stylist: Rebecca Jurkevich. (Linda Xiao/The New York Times)
EditorialConfit leeks with lentils, lemon and cream in New York on April 12, 2021. Food Stylist: Simon Andrews. (Christopher Simpson/The New York Times)
EditorialThe chef Wesly Jean Simon makes soup joumo, a tradition to commemorate Haiti’s Independence Day, in New York on Dec. 16, 2020. (Sara Naomi Lewkowicz/The New York Times)
EditorialBaked rice with white beans, leeks and lemons, one of this week’s Five Weeknight Dishes, in New York, May 30, 2019. (Jenny Huang/The New York Times)
EditorialIngredients — including celery, leeks and herbs — for a lemony spinach soup with farro, in New York, Dec. 30, 2019. Food Stylist: Monica Pierini. (Linda Xiao/The New York Times)