Category: Leeks

Whey Soup with Cauliflower and Leeks

Whey, a by-product of cheese-making, is the thin liquid that’s left after the curds are removed. The other day, I […]

From my winning entry in the February Paper Chef challenge, I was the announcer and judge for the March edition. […]

To wrap up a month of cooking the variety of the root vegetables that I had in the crisper, I […]

Our local fishmonger had beautiful cod wild-caught off the coast of Massachusetts, near one of those towns with a picturesque […]

Continuing my mission to use up the roots in my refrigerator, I made a delicious pureed soup of rutabaga, parsnips, […]

Growing up, I associated rutabagas (which my grandmother called “neeps”) with wax. The supermarket variety of this large, yellow relative […]

When I think of the year-end holiday season, I don’t think of a large ceremonial Christmas dinner but rather of […]