Tagged With leeks

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The green parts of the leek doesn't get enough love. Almost every leek-containing recipe tells you that you don't need them, that they're too tough, and unworthy of you. This is all false. Though they are a bit tougher than their white counterparts, they have a lot of flavour within those hard-to-break-down cellular walls, and they make an eggscellent breakfast accessory.

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A fried allium is the perfect finishing touch. Whether on top of a medium-rare steak, a creamy potato soup, or a gooey bowl of macaroni and cheese (or like, a salad or something), fried onions, leeks, garlic and the like provide crispy texture and salty, umami-rich, slightly pungent flavour. In short, they are desirable. They also just got a bit more convenient, thanks to this microwave method from Cook's Illustrated.