At the moment, it is safe to say, I am nuts for leeks. Not sure where they were hiding during the last few decades, but they have surfaced with a vengeance.
Over the years Julia had me use them in soups and stocks, but Suzanne Goin’s preparation, in her book Sunday Suppers at Lucques, made me a believer. I paired them with roasted chicken, mashed potatoes and a white wine pan sauce.