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Highlights

A collection of news and information related to Leeks published by this site and its partners.

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    Jul 18, 2011 |Story| CLTV-LTV
  1. Living Healthy Chicago: Healthy Bites Recipes

    Eating healthy doesn’t mean less you have to skimp on the flavor. In fact, we featured a few recipes on Living Healthy Chicago that taste great but are still good for the waistline. Here are the recipes for you to try out. If you would like to watch the videos click on the video tab on the website.
    Eating healthy doesn’t mean less you have to skimp on the flavor. In fact, we featured a few recipes on Living Healthy Chicago that taste great but are still good for the waistline. Here are the recipes for you to try out. If you would like to watch...

    Tags: Salt, Weather, Mustard, Shrimp, Chutney

  2. May 12, 2012 |Story| Los Angeles Times
  3. Recipe: Basque seafood soup (Sopa de pescados y mariscos a la vasca)

    <strong>Total time:</strong> 2 hours, 10 minutes
    Total time: 2 hours, 10 minutes Servings: 6 Note: Crustacean shells (shrimp, lobster or crab) give this soup real depth of flavor, so, if possible, choose shrimp with heads and shells. 1 pound whole, small shrimp 1/4 cup plus 2 tablespoons olive oil,...

    Tags: Foods and Beverages, Onions, Breads, Cheese Corn, Shrimp

  4. Apr 12, 2012 | Los Angeles Times
  5. Test Kitchen video tips: Cleaning leeks

    Daily Dish
    As wonderful as they may be in a recipe, leeks can often be a real pain to clean....
  6. Apr 14, 2012 |Story| Baltimore Sun
  7. Kale takes the spotlight as foodies hail its health benefits

    After years of being relegated through the purgatory of forgotten foods, kale has found itself in the spotlight for the first time in decades and is ready to prove it belongs there permanently. A crop of the ancients, kale has been cultivated for over 2,000 years and was the precursor to modern-day cabbage, brussel sprouts, cauliflower and broccoli. Easy to plant, harvest and propagate, kale was a favorite of both the Romans and the Greeks. The leafy green fell out of favor in many cultures in the last century, as more exotic cruciferous vegetables became popular.
    After years of being relegated through the purgatory of forgotten foods, kale has found itself in the spotlight for the first time in decades and is ready to prove it belongs there permanently. A crop of the ancients, kale has been cultivated for over 2,...

    Tags: Salt, Fells Point, Anchovies, India, Lifestyle and Leisure

  8. Apr 20, 2012 |Story| Petoskey News
  9. Leeks: The possibilities are endless

    It's a wild Northern Michigan edible that is widely available in the spring, yet often overlooked in home kitchens.
    It's a wild Northern Michigan edible that is widely available in the spring, yet often overlooked in home kitchens. "The uses for leeks are almost endless," said Julie Adams, co-owner of Julienne Tomatoes in Petoskey. "Basically, any time you wanted to...

    Tags: Foods and Beverages, Onions, Sandwiches, Lifestyle and Leisure, Salads

  10. Mar 19, 2012 |Story| WGNTV-LTV
  11. March 21: Lunchbreak - Halibut with Romesco Sauce, Peas and Melted Leeks

    Chicago Cut Steakhouse
    WGN News
    Chicago Cut Steakhouse 300 N. LaSalle Street Chicago www.chicagocutsteakhouse.com (312) 329-1800 To read more about the restaurant: www.metromix.com Halibut with Romesco Sauce, Peas and Melted Leeks Ingredients: One piece of fresh halibut filet 1/2...

    Tags: Salt, Breads, Kosher Salt, Garlic, Butter

  12. Mar 14, 2012 |Story| Chicago Tribune
  13. Dueling stews

    You could argue about Irish stew all day. Folks have been for centuries. Or you could get on with it and make one for St. Patrick's Day. But which one?
    You could argue about Irish stew all day. Folks have been for centuries. Or you could get on with it and make one for St. Patrick's Day. But which one? At its most basic, an Irish stew slow-cooks together meat, potatoes, onions and water. Dig into a...

    Tags: Holidays, University of Oxford, Salt, Cheese Corn, Turnips

  14. Jan 20, 2012 | Allentown Morning Call
  15. Leeks

    Lehigh Valley Master Gardeners
    Cedar Crest intern Toni appreciates leeks! She writes: Leeks look like a giant scallion; they are related to both garlic and the onion. Although their flavor and fragrance is similar to their relatives, they are slightly sweeter in taste and......
  16. Feb 21, 2012 |Story| WGNTV-LTV
  17. February 24: Midday Fix - Oscar Party Appetizers

    Chef Diego Burgos
    WGN News
    Chef Diego Burgos Jack Binion's Steak House Horseshoe Hammond 777 Casino Center Drive Hammond, IN www.chicagohorseshoe.com Spinach and Artichoke Compote Ingredients: 1 lb artichoke hearts 1 cup mascarpone cheese 10 oz baby spinach 1 oz chopped garlic...

    Tags: Wines, Salt, Cheese, Heavy Cream, Pork Tenderloin

  18. Dec 31, 2011 |Story| Allentown Morning Call
  19. Elisabeth "Babette" Nicolas' Halibut with Apple Crumble on Bed of Leeks

    2 leeks, washed, peeled and minced
    2 leeks, washed, peeled and minced 1 medium onion, peeled and minced 1/2 cup raisins 1 Tbsp. ground thyme Salt and pepper to taste 6 Tbsps. olive oil, divided 1/2 cup fish broth 1/2 cup dry white wine 4 Tbsps. unsalted butter 4 halibut...

    Tags: Onions, Salt, Bethlehem Township (Bethlehem, Pennsylvania), Butter

  20. Jan 22, 2012 |Column| Chicago Tribune
  21. Hot pot for a cold snap

    Pot au feu means pot on the fire. The sort that sits on the back burner all day, bubbling. The French farm wife, puttering around her handsome, rustic kitchen, might toss in the spare turnip, sack of potatoes, marrowbone, pig knuckle, hunk of beef, string of sausages and whole hen.
    Pot au feu means pot on the fire. The sort that sits on the back burner all day, bubbling. The French farm wife, puttering around her handsome, rustic kitchen, might toss in the spare turnip, sack of potatoes, marrowbone, pig knuckle, hunk of beef, string...

    Tags: Foods and Beverages, Onions, Salt, Cheese Corn, Mustard

  22. Dec 22, 2011 |Story| Los Angeles Times
  23. Culinary SOS: Ciopinot's 'no work' cioppino

    <strong>Dear SOS:</strong> We recently dined at <a href=&quot;http://www.ciopinotrestaurant.com/">Ciopinot</a> in San Luis Obispo. We tried their "no work" cioppino, and it was the best cioppino we've ever eaten. Wonder if they will share the recipe? Thank you.
    Los Angeles Times
    Dear SOS: We recently dined at Ciopinot in San Luis Obispo. We tried their "no work" cioppino, and it was the best cioppino we've ever eaten. Wonder if they will share the recipe? Thank you. Brian Somodi Laguna Beach Dear Brian: It may take a little...

    Tags: Onions, Salt, Los Angeles Times, Shrimp, Butter

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Leeks Photos
Heat the oil over medium-high heat in a large heavy-bot...
(March 22, 2012)
Brisket Braised in Pomegranate Juice with Onion Confit and Pomegranate Seeds
When the wine is heated, carefully touch a long kitchen...
(March 22, 2012)
Braised boneless beef short ribs
Cook the pasta in plenty of well-salted boiling water,...
(November 9, 2011)
Linguine with broccoli and leeks