Leek

Beef broth is the base of so many unique dishes around the world, including our personal favorite, pho. Nothing beats a good bowl of pho on a cold and rainy afternoon.

Most people don't know escarole from escargot, but that's okay. Just know that escarole is a delicious leafy green vegetable that's high in vitamin C. Leeks, which resemble large scallions, have a slightly oniony flavor. Here, I've used both in a main-meal soup that is filling and nutritious. Try sprinkling a little smoked paprika over the soup before adding the cheese-it will give a sweet, smoky, slightly spicy flavor.

You can substitute braised short rib, pork shoulder, or brisket for the pastrami—if it's fatty and shreddable, it will make a good hash.

You know how sometimes the meat is dry and there's not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

This soup is a terrific choice for those over sixty, as it's abundant in nutrients one especially needs later in life. These include healthy plant protein (older adults are prone to protein insufficiency), fiber, vitamin K, potassium, lysine to aid in calcium absorption, and folate to help reduce homocysteine levels, which are a major risk factor for heart disease. And of course, all soups are soft and so are a favorite for anyone with dental difficulties.

No soaking, husking, or silking required: The corn cobs will slip right out of their husks when cooked.

Skillet smoking is a chef's trick that's easy to do at home.

This is a great one for midweek as it takes no more than 20 minutes from slicing the leeks to serving the finished dish, but it is good enough for weekends as well-filling, fresh and very tasty.

This risotto is dotted with beautiful green spring vegetables and makes a lovely vegetarian lunch or dinner. Delicious with a roasted beet and arugula salad, it's simple to make. There is no arduous stirring; the rice cooker takes care of everything.

My favorite recipe that I've ever posted on the blog is my Four Corners lentil soup, and it remains the most frequently cooked dish in my kitchen. It is so fast and simple to make, really inexpensive, and uses ingredients that are all found in the pantry. It freezes well, too, so I often make a double batch and store some away for when I need a wholesome meal in a hurry. And why the name "Four Corners"? Besides being my favorite soup, it is also much loved by many people I know all around the world. From the busy streets of Singapore to the remote wilderness of northern Ontario, from the scorched deserts in the American Southwest to the rainy shores of Denmark, this soup really has traveled the four corners of the Earth! Highly nutritious and packed with flavor, this lentil soup is a crowd-pleaser that will warm the heart of anyone you serve it to.

You can steam and crush the potatoes in the morning if you'd like. The finished dish is great at room temp.

Creamy on the inside and crackly on the outside, this kugel is completely irresistible.

This comforting pie of shredded chicken and softened leeks takes inspiration from cock-a-leekie, a traditional Scottish soup.

Weekday pancakes sound like a stretch? Make the batter Sunday evening and start the week strong.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

If I had to choose my all-time favourite family recipe, it would be this.

Since most of us cook our stuffing outside the bird as dressing, why not take the French theme one step further and make a savory French bread pudding instead? You can substitute challah for the buttery brioche--just note that you may require a bit more liquid since the bread should be soaked through.

Slow-roasting halibut and leeks in olive oil is one of the easiest, most elegant ways to serve fish at a dinner party.