We here at The Leek care a great deal about food.  Whether it be delicious, mouth-watering and juicy meats smoked low and slow or fresh and crisp veggies cooked just right.  So I though I would bring you the Food page. Here we will share recipes, direct you to good sites about food, and soon bring you Chicago restaurant reviews. So strap yourself in and get a napkin, because the experience will be delicious.  Please feel free to suggest anything you feel I have omitted and if you would like to share a favorite recipe please send me correspondence here.

I hope to bring you more features such as restaurant reviews and recipes soon, for now you just have the links on the left, and of course a lesson on the great and versatile Leek below.

I will share with you some information about that great and versatile vegetable known as the Leek, Leeks, known scientifically as Allium porrum, are related to garlic, and to onions, shallots and scallions to which they bear a resemblance. Leeks look like large scallions, having a very small bulb and a long white cylindrical stalk of superimposed layers that flows into green, tightly wrapped, flat leaves. Cultivated leeks are usually about 12 inches in length and one to two inches in diameter, and feature a fragrant flavor that is reminiscent of shallots but sweeter and more subtle. Wild leeks, known as “ramps,” are much smaller in size, but have a stronger, more intense flavor.