As anyone who's cooked with leeks can tell you, these hefty vegetables come with a lot of dirt attached. Don't stress, ...

The edible part of a leek is usually its white stalk (the white part that grows about 6 inches above the ground), although the dark green leaves add a delicious flavor when added to stock and soups.

Only the white part of leeks is cooked: trim away the tough, woody stalk end and use the green leaves to wrap the contents of a bouquet garni (a bundle of herbs added to soups, stews and stocks to ...

Season with salt to taste. Trim off the green leek tops, set aside. Lightly oil the leek stalk and place on a baking sheet. Season lightly with salt and roast in the preheated oven for about 35 ...