Braised Leeks With Lemon and Parsley

These braised leeks are silky, tender, and incredibly easy to prepare.

Poached Salmon With Dill-Yogurt Sauce

This delicate poached salmon with a bright yogurt-dill sauce makes for an easy, light dinner that can be served chilled, room temperature, or warm. The fish is added to cold poaching water and then gently heated until cooked.

Braised Artichokes With Leeks and Peas From 'The New Vegetarian Cooking for Everyone'

While Deborah Madison includes plenty of recipes for starchy or bean-filled dishes in her cookbook, The New Vegetarian Cooking for Everyone, her straightforward vegetable preparations are the true heart of the book.

Grilled Leeks With Romesco Sauce

Cooking leeks on the grill can take a very long time, but by par-boiling them first, we were able to cut the grilling time to less than 10 minutes. Once softened and lightly charred, they make a beautiful pairing with Spanish romesco sauce, made from almonds and roasted tomatoes and peppers.

Creamed Leeks

This simple but decadent dish of sliced leeks, sautéed in butter until soft and sweet, finished with cream and Parmesan, goes perfectly with everything—under fish, seared chicken breasts, even sliced steak.

One-Skillet Salmon With Curried Leeks and Yogurt-Herb Sauce

This easy one-pan dinner—seared salmon on a bed of curried leeks, with a cooling cucumber-yogurt sauce on the side—doesn't sacrifice flavor for convenience.

Chilled Minty Carrot Soup With Dukkah Yogurt

This chilled carrot soup is smooth and creamy, even though it has no dairy in the soup base. Fresh mint adds a bright herbal note, while a creamy dollop of spiced yogurt finishes it off.

Asparagus and Ramp Soup With Yogurt

Early spring is when asparagus is at its absolute sweet and tender, and its arrival coincides with that of the prized wild onions called ramps. Combined them in this verdant, flavorful soup.

Lamb Loin Chops with Greek Salad and Yogurt-Lemon Sauce

To stretch this salad into a full meal, I immediately thought of lamb. Though I didn't have time to roast a whole leg of lamb (shame), I did have the eight minutes necessary to cook up these cute little lamb loin chops (which look like miniature t-bone steaks). The yogurt-lemon dressing with feta plays nicely with the lamb, while also adding some creamy and tart notes to the salad.

Indoor Grilling: Leeks with Asian Vinaigrette

Before the holiday season, I noticed my growing cookbook collection was severely lacking any titles by Mark Bittman. I made it known to friends and family that filling this gap was a priority. Now with the holidays and my birthday...