Leeks, which look like giant scallions, are available year-round in most areas. Select those with crisp, bright green leaves and unblemished, thin, white portions. Those less than 1 ½ inches in diameter will be the most tender and delicately flavored. Refrigerate them in a plastic bag for up to 5 days. Before using, trim the rootlets and leaf ends and slit the leeks from top to bottom. Wash thoroughly to remove the dirt and sand that is often trapped between the tight leaf layers. I find that the best method to do this is to chop the leeks first, then immerse the pieces in a large bowl filled with cool water. As you swish the leeks with your hands, the loose dirt will settle at the bottom of the bowl. Remove the cleaned pieces with a slotted spoon or small strainer. You can use both the white base and the tender portions of the green leaves.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.