Special to The Washington PostA whole leg of lamb is way too much for my family, so I’ve been happy to discover boneless leg of lamb steaks at the supermarket. The best are evenly cut slabs similar to ...

Light a grill. Halve the leeks lengthwise through the light green part; leave the white parts and root attached. Rinse under cold water. Brush with oil and season with salt and pepper. Grill over ...

Place the onions and leeks in a grill basket. Grill over hot coals, turning them once. Close the lid and cook until soft. Season with salt. Place the onions and leeks on a serving platter, sprinkle ...

1. Pat the skirt steak with the rosemary, thyme, salt and pepper, cover and let stand overnight. 2. In a cold medium saucepan, add the leeks and the canola oil and turn the heat on high. Fry the leeks ...

The French way of preparing vegetables in the Greek style is called “a la grecque.” Here, leeks are cooked with plenty of olive oil and garlic, chilled, and then tossed with tomatoes, olives, and ...

1 arge leek (12 ounces), white and light-green parts, cut in half lengthwise, each half thinly sliced crosswise, rinsed well 1½ pounds peeled all-purpose potatoes, cut into 3-to-4-inch chunks ¾ cup ...

2 large Vidalia or red onions, cut into 1/2-inch-thick rounds 2 leeks, dark green tops trimmed, split in half lengthwise, soaked for 30 minutes, changing the water several times Place the onions and ...