Pencil Leeks in Gribiche Yogurt Sauce

A postcard from the nexus of garden and table

alternate title: Pencil Leeks — God’s Gift from the Garden

I was thinning my 50-foot row of leeks the other morning wondering what I should cook with them. For those who don’t eat leeks often, they take on a silky smooth texture with a mild onion-like flavor when cooked. My usual go-to idea is to steam them until impossibly tender then submerge them in a mustardy vinaigrette. A perfect meal in the early summer.

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Francois de Melogue

Francois de Melogue

My earliest attempt at cookery began with the filleting of my sister's goldfish at age 2 and cooking my pet rabbits by age 7. Life has been downhill ever since.