Leek

Parsnips, carrots, leeks and baby potatoes complement the chicken in this appealing one-dish supper. It's fun to begin the meal with a good old-fashioned relish tray--we like carrot and celery sticks, radishes and sweet pickles--and to end with a fresh fruit pie. Uncork a distinctive Sauvignon Blanc.

Serve this flavorful saffron-scented dish as either an appetizer or a main course.

Accompanied by Champagne, this beautiful and delicious appetizer starts the meal on a sophisticated note.

This recipe can be prepared in 45 minutes or less. The fennel is the special flavor in this soup.

Leeks and sour cream combine here in a terrific take on mashed potatoes.

Miniature pasta gives a unique twist to the classic Italian vegetable soup.

Servings: Makes 10 servings.

Soupe au Pistou During Marion Cunningham’s last visit with Richard Olney, he made a version of this recipe, which comes from Simple French Food. As he made it, he told her that he thought the trick to cooking is tasting — in the case of the soup that day, adding the right amount of salt and pepper, then cheese, then a little olive oil, and finally some macaroni. After making the soup in our own kitchens, following the recipe from the book (it's highly adaptable to seasonal produce or the contents of your larder), we can understand why this recipe is so loved among Olney’s fans.

To clean leeks, trim off 3 inches of the green and then slice them in half lengthwise. Run under cold water to remove sand, then continue with the recipe.

Can be prepared in 45 minutes or less but requires additional unattended time.

Ideal for any spring occasion.

The lamb in this recipe is blanched to make a light-colored stew. Active time: 1 1/4 hr Start to finish: 2 1/2 hr