Leeks, 1 bunch

4 leeks, stocky but on the shorter side

Leeks are quintessential fall. Our favorite way to use them is for potato leek soup, but they can be used for so many different things: egg bakes, with butter beans, surrounding chicken, in gratins, etc. Feel like a true French person when jazzing up supper with the delicate allium taste of leeks.

To prepare: Cut off the dark green tops and the root. Begin slicing the leek in half lengthwise from the top. Fan out layers and rinse under water to remove dirt. Continue slicing leeks in half lengthwise, then chop.