From Better Homes and Gardens

Root vegetables simmer in the slow cooker, giving way to a healthy vegetable soup for dinner tonight.

Farmer's Market Vegetable Soup

From Midwest Living

Ginger, marjoram, shallots, and leeks add rich flavor to this corn and potato soup. Serve it as a main dish with a hearty bread.

Creamy and Comforting Corn Chowder

From Better Homes and Gardens

The savory chicken and vegetable filling beneath golden flaky pastry is reminiscent of home-style casserole recipes.

Deep-Dish Chicken Pie

From Fine Cooking Magazine

Part of this soup is pureed to add body, but it remains chunky and chowder-like and is also good chilled. If you make it ahead and reheat it, you may need to thin it with a bit of water.

Leek & Potato Soup

From Betty Crocker

Mashed potatoes become even more mouth watering with the addition of whipping cream garlic and leek.

Leek and Garlic Mashed Potatoes

From Better Homes and Gardens

A bread crumb mixture tops this creamy vegetable casserole. This side-dish recipe can be made for a special occasion or for any weeknight meal.

Herbed Leek Gratin

From Food & Wine

Leeks turn sweet and luscious simmered in salted water and dressed with a simple red wine vinaigrette. Chef Armand Arnal heightens the flavor with fresh toasted walnuts and shavings of the firm farmstead sheep's-milk cheese Tomme de Brebis.

Leek Salad with Walnuts and Tomme de Brebis

From Better Homes and Gardens

This vegetable side dish is delicious with turkey. And it's nice enough to serve at your Thanksgiving dinner.

Leeks Au Gratin

From Better Homes and Gardens

All by itself, the cooking liquid--chicken broth flavored with ginger, oranges, and leeks--would be a great soup recipe. Poultry, lentils, and bok choy make it a meal.

Ginger Curry Chicken with Lentils and Leeks

From Fine Cooking Magazine

Serve this tart with beer or hard cider to underscore the apples or with a semi-dry Chenin Blanc. Add a robust green salad tossed in a malt vinegar dressing to make a brewpub-style lunch. Be sure to sift the flours before measuring. Quantities for flour and butter are given by weight (ounces) and by volume (cups or tablespoons); use either measurement.

Stilton, Apple & Leek Tart with a Spiced Whole-Wheat Crust

From Fine Cooking Magazine

Chicken Noodle Soup with Ginger, Shiitakes & Leeks

From Smithfield

A delicious spring dish.

Primavera Pork Risotto

From Food & Wine

Marcia Kiesel knew this lush leek soup would be a great complement to left bank Bordeaux because of the wine's firm structure.

Silky Leek and Red Wine Soup

From Food & Wine

This recipe calls for sweet bell peppers, but it's also terrific with Gypsy peppers, a slender variety that comes in a range of flavors. "You play the pepper lottery," Sheamus Feeley says. "Some Gypsies are hot, some sweet, and every now and then, one lights you up, it's so fiery."

Roasted Peppers with Leeks

From Food & Wine

Tony Mantuano created this recipe, also adapted from Wine Bar Food, in homage to the Calcotada in Spain. The Catalan festival celebrates the harvest of calcots, which are slender onions similar to baby leeks. After peeling the charred outer layers, festival-goers dip the softened onions in a vibrant romesco sauce, which Mantuano makes with sweet red bell peppers. "It's fantastic," Mantuano recalls. "Everyone has black fingers from the char."

Grilled Baby Leeks with Romesco Sauce

From Food & Wine

Cooks usually reserve dark, tough leek greens for stock. Here, Grace Parisi sautes them until they're soft and supple, then folds them into a luscious macaroni and cheese made with nutty Manchego.

Leek Mac and Cheese

From Better Homes and Gardens

Whether the peas are from the garden or the freezer, this flavorful soup recipe is a taste of spring.

Pea Soup

From Swanson Broth & Stock

The easy-to-make basil pesto adds great flavor to this hearty soup, featuring carrots, potatoes, turnips and leeks. Best of all, it's ready in less than an hour.

Winter Vegetable Bean Soup with Pesto

From Fine Cooking Magazine

Loaded with fennel and potatoes, this hearty tomato soup is perfect with a grilled cheese sandwich, but a fresh spinach salad would make the meal too. For an elegant twist, try pureeing the soup (see tip below). The Pernod is optional, but we highly recommend including it because it enhances and deepens the fennel flavor beautifully.

Tomato Soup with Fennel, Leek & Potato

From Better Homes and Gardens

This vegetable stir-fry blends the Asian flavors of soy sauce, fresh ginger, and garlic.

Carrots with Garlic Glaze

From Fine Cooking Magazine

Paired with a green salad and a glass of crisp white wine, this tart is perfect for lunch or a light dinner. I also like to cut it into thin wedges and serve it as an appetizer along with aperitifs. It's delicious warm or at room temperature.

Leek Tart with Bacon & Gruyere

From Better Homes and Gardens

True to the famous dance named after this Southern city, this recipe for pot pie is full of twists and kicks! Cajun seasoning in the luscious crab-and-leek filling will raise eyebrows, and ultra thin layers of crisp phyllo dough add flavor dimension.

Charleston Crab Pot Pie

From Fine Cooking Magazine

Some wild rice won't soak up all the cooking liquid even when it's fully cooked. If this is the case, just pour off the extra liquid and proceed with the recipe.

Cornish Game Hens Stuffed with Wild Rice & Leeks

From Better Homes and Gardens

Make a savory bread pudding side dish for Thanksgiving or anytime.

Apple, Bacon, and Leek Bread Pudding

From Better Homes and Gardens

This chill-chasing chowder is guaranteed to keep winter at bay.

Turkey-Barley Chowder