Poached Leeks with Sauce Gribiche
Chef Jamie Malone of Grand Cafe in Minneapolis poaches leeks to remove their bite and make them incredibly silky. She serves them with a classic sauce gribiche, a French, no-cook sauce made with hard-cooked eggs, capers, cornichons, and a mess of fresh herbs. Slideshow: More Leek Recipes
5 No Waste Tips for Using Leek Scraps
We asked chefs for smart ways to use kitchen scraps. Today's topic: leeks.