'This year, I’m thankful for all the bright, zippy vinegar cutting through the usual spread of starches.'
Think about it… a leek! So humble. So everyday. Who’s going to make room for that when faced with creamy mashed potatoes, tender turkey, and a boatful of gravy? Well, when you dose them in not just one, but TWO, killer sauces, they’re bound to be a surprise holiday favorite. Here’s why.The glaze that gets poured over the meltingly tender leeks is made up of just three simple ingredients: a fresno chile , some honey, and a good amount of sherry or red wine vinegar.
So there you have it: Sauces are the key to flavor-packed dishes. So this Thanksgiving I’m thankful for the BA Test Kitchen for teaching me balance, and the power of a good sauce—or two.These humble leeks transform into the in-demand side that no one saw coming: They’re cooked until tender, doused in a chile-honey-vinegar sauce, and finished with a nutty, herby salsa verde. It’s ideal to serve the leeks warm , but they can also be made a few hours ahead and served at room temperature.
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