Got Leeks? Here's How to Use Them

First things first: check out our all-inclusive <a href="http://www.saveur.com/content/spring-produce-guide-leeks">guide to buying and preparing leeks</a> before placing them in your stockpot. Once you've made your grocery trip, it's time to get creative. Stuff them with raisins and blue cheese before roasting for a wonderfully fragranced stuffed leek recipe. Or cook the leek tops briefly for a bright onion-flavored green dish. From Swiss cheese soup to braised pork belly with leek and ginger, these are our best leek recipes. (Farideh Sadeghin/)
Crab dip is made even better when mixed with artichokes and spinach and topped with crispy pepperoni and cracker crumbs. Get the recipe for <a href="https://www.saveur.com/article/recipes/crab-spinach-and-artichoke-dip/">Crab, Spinach, and Artichoke Dip</a> (Farideh Sadeghin/)
This creamy, rich soup is a favorite in Mexico City. In summer it's usually chilled like a vichyssoise, but it's also served hot, especially in the cooler months. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Mexico-Potato-Leek-Soup/">Chilled Mexican Potato and Leek Soup (Sopa de Poro y Papa)</a> (Joseph De Leo/)
For this deconstructed noodle soup, dip cold noodles into the hot broth, then slurp them quickly—the technique preserves the integrity of the tender, fresh noodles. Get the recipe for <a href="http://www.saveur.com/cold-soba-noodles-mushroom-leek-broth-recipe">Cold Soba with Mushroom and Leek Seiro Broth</a> (Dylan + Jeni/)
When served alongside a light salad, this savory tart, adapted from cookbook author Dorie Greenspan, is the perfect meal, any time of day. Get the recipe for <a href="https://www.saveur.com/dorie-greenspan-mustard-tart-recipe/">Dorie Greenspan's Mustard Tart</a> (Farideh Sadeghin/)
The bold flavors of blue cheese, anchovies, and Worcestershire sauce—plus a little kiss from the flame—make otherwise mild-flavored leeks just the thing for a cold night by the fire. Get the recipe for <a href="https://www.saveur.com/stuffed-leeks-with-blue-cheese-raisins-and-almonds-recipe/">Stuffed Leeks with Blue Cheese, Raisins, and Almonds</a> (Christina Holmes/)
A traditional dish enjoyed year-round in the Alps of southern Switzerland, this homey soup takes its name from the mountain huts where it's commonly made. Typically incorporating cheeses from the region, this version is fortified with L'Etivaz (which can be found at specialty cheese shops) and heavy cream. If you can't find L'Etivaz, substitute Gruyère instead. Get the recipe for <a href="http://www.saveur.com/swiss-cheese-soup-recipe">Swiss Cheese Soup</a> (Christopher Bagley/)
Awamori, a lightly sweet rice distillate, is used to blanch and cook—as well as coat—tender pork belly, resulting in a sticky, umami-rich sauce. Get the recipe for <a href="http://www.saveur.com/braised-pork-belly-with-leeks-and-ginger-recipe">Braised Pork Belly with Leeks and Ginger</a> (Matt Taylor-Gross/)
The striking geometry of this terrine—an elegantly simple pairing of leeks and goat cheese—makes for a visually arresting presentation. We like it served with dark pumpernickel bread and some briny cured salmon at brunch, or as part of a cheese plate with a casual dinner. Get the recipe for <a href="http://www.saveur.com/article/recipes/Leek-Terrine">Leek Terrine with Goat Cheese</a> (Helen Rosner/)
Cauliflower, leeks, and bay leaf infuse this chicken dish's luscious, reduced red wine sauce with flavor. Get the recipe for<a href="http://www.saveur.com/chicken-cauliflower-leeks-red-wine-sauce-recipe"> Chicken with Cauliflower and Leeks in Red Wine Sauce</a> (Beth Galton | Food Styling: Mariana Velasquez/)
The chewy sourdough bread cubes in this savory side dish soak up custard for a creamy interior and toast to a golden brown for a crunchy topping. Get the recipe for <a href="https://www.saveur.com/article/recipes/leek-bread-pudding/">Leek Bread Pudding</a> (Ariana Lindquist/)
These verjus-brined pork chops are accompanied by charred leeks, which are drizzled with vinaigrette and wrapped in foil before they hit the grates. Get the recipe for <a href="https://www.saveur.com/verjus-brined-grilled-pork-chops-leeks-recipe/">Verjus-Brined Pork Chops with Marinated Leeks</a> (Charity Burggraaf/)
This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Kuku-Sabzi/">Leek and Herb Frittata (Kuku Sabzi)</a> (Todd Coleman/)
Alon Shaya, chef at New Orleans' Shaya, tops hummus with baroque toppings like fried eggplant, romanesco, and dates; here, he opts for serving the creamy spread with duck, leeks, and tapenade. Get the recipe for <a href="https://www.saveur.com/article/recipes/hummus-with-pan-seared-duck-leeks-and-tapenade/">Hummus with Pan-Seared Duck, Leeks, and Tapenade</a> (Farideh Sadeghin/)
When buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and light green parts only. Get the recipe for <a href="https://www.saveur.com/grilled-greens-and-leek-tops-chile-garlic-sauce-recipe/">Grilled Greens and Leek Tops with Chile-Garlic Sauce</a> (William Hereford/)
The origins of leeks vinaigrette—poached leeks in a mustardy dressing—are unknown, but it's easy to imagine someone pulling them out of the stockpot once they had worked their magic, then seasoning them. Get the recipe for <a href="https://www.saveur.com/article/Recipes/Leeks-Vinaigrette/">Poireaux Vinaigrette (Marinated Leeks with Herbs)</a> (Todd Coleman/)
This recipe employs a "reverse" stir-fry technique, in which the vegetables are cooked before the meat. It tends to be forgiving for a novice stir-fryer, since vegetables release water as they cook and won't stick the way that meat will if the wok isn't quite hot enough. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Stir-Fried-Pork-with-Leeks-Cong-Bao-Rou-Si">Cong Bao Rou Si (Stir-Fried Pork with Leeks)</a> (Kat Craddock/)
The complex layers of flavor formed on this pie showcases the many wonders of onions: From puréed to caramelized to fresh. Get the recipe for <a href="http://www.saveur.com/article/Recipes/Six-Onion-Pizza">Six-Onion Pizza</a> (Todd Coleman/)
Clams, leeks, and king oyster mushrooms get cooked in a foil pouch that resembles a Jiffy Pop. Get the recipe for <a href="http://www.saveur.com/clam-leek-mushroom-foil-yaki-recipe">Clam, Leek, and King Oyster Mushroom Foil Yaki</a> (Matt Taylor-Gross/)