Leek
Lemon Zucchini Vichyssoise
Can be prepared in 45 minutes or less but requires additional unattended time.
Lentil-Beef Chili
To make this a vegetarian chili, use an additional eight ounces of lentils instead of the pound of ground beef.
By Nancy Faulkner Wiersum
Asparagus Bisque with Curry and Crème Fraîche
The pink-peppercorn garnish gives this chilled soup a pretty spring look.
Chunky Lobster Stew
Lobster stew is a very traditional dish made with lobster, milk, butter, salt, and pepper. You will find this in many restaurants in Maine, the best being the ones with the most lobster. I have embellished on the original dish but have left intact the strong and rich lobster flavor. When Craig Claiborne asked me to put together a New England Thanksgiving dinner, this was the soup I served. It is also great as a hearty main course soup.
By Jasper White
Leeks Vinaigrette with Smoked Whitefish and Apple
Two new ingredients bring smoky flavor and bright crunch to the traditional leek and vinaigrette combo in this elegant composed salad.
Parsnip and Apple Soup
This silky puree can be made one day ahead. What to drink: That's easy — offer guests Irish ale throughout the meal.
Twice-Cooked Beets in Chianti Glaze
The wine glaze both balances the natural sweetness of the beets and intensifies the savory beet flavor. In Tuscany, this is a favorite side dish for game and fowl.
Leek, Prosciutto and Cheese Empañadas
The empanadas can be put together ahead of time and popped into the oven to bake just before serving.
Poached Salmon in Aspic
Active time: 1 3/4 hr Start to finish: 12 hr
Before you start this recipe, make sure there's room in your refrigerator for a 24-inch fish poacher and a 25-inch platter.