Leeks

Harvested young and tender before they have a chance to toughen up, our baby leeks are everything a leek should be — mild, sweet, and silky when cooked. Where a mature leek can be bold and dense, the baby has a delicacy to it that makes it one of the most versatile things in the spring and early summer kitchen.
Sauté whole in butter until golden and caramelized. Braise gently and finish with a splash of white wine and fresh thyme. Slice thin and fold into a frittata, a tart, or a creamy potato soup. Grill them briefly over high heat until charred at the edges and tender in the center.
Simple to cook, hard to stop eating.