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Leeks make a great base for just about any soup, stock, or sauce.Most of the time these start with mirepoix, a combination of onions, carrots, and celery. Instead of onions, use leeks.
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Martha Stewart's Brioche Stuffing with Leeks, Apples and Pears. 2 lbs. brioche bread, cut into 1-in. cubes. ¾ cup (6 oz.) unsalted butter, plus more for baking dishes
Move over onions, the lanky green spring veggie make the best flavor for soups, pasta and more.
1 / 2 tsp kosher salt, plus more for the pot; 24 littleneck clams, scrubbed; 6 tbsp extra-virgin olive oil; 6 garlic cloves, peeled and sliced; 2 leeks, halved lengthwise, white and -light--green ...
Get Ree's Instant Pot Potato Leek Soup recipe. ... tender cod fillets are topped with a buttery cracker crust and baked to golden perfection. Serve them with garlicky green beans and a squeeze of ...
Serve it alongside a crisp green salad for a meal that feels like a warm hug on your plate. ... View Recipe. Baked Tomato & Feta Rice. ... leeks and chickpeas, plus you get a probiotic boost from ...
In a pot, heat the olive oil. Add the garlic, scallions, leeks and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, 6 minutes. Add the anchovy, crushed red ...