3. This leek and bacon tart is fantastic for brunch: 2 large leeks, sliced thin | 6 slices of cooked, crumbled bacon (reserve the fat) | 1 cup heavy cream | 4 eggs, lightly beaten | Salt and freshly ground black pepper, to taste | A few gratings of nutmeg | Your favorite unsweetened pie dough, prebaked in a tart pan. Method: Heat your oven to 425 degrees Fahrenheit. Sauté the leeks in the bacon fat until limp; scrape into a bowl and set aside to cool. Add the cream, eggs, and seasonings and pour into the baked tart shell. Bake 40 minutes (for a 28cm/11-inch tart pan), or until the eggs are set. –buttertart
6. Make a rustic galette from yeasted olive oil pastry (Martha Rose Shulman has a good recipe), filled with asparagus, artichoke hearts, leeks, green garlic, slow-roasted plum tomatoes, feta, capers, and dill. –Caitlin McGrath
Pie photo by Chris Rochelle
Leena Trivedi-Grenier is a Bay Area food writer and cooking teacher with an undying love for pot stickers. She earned her master's in gastronomy from Le Cordon Bleu. Besides CHOW, her writing appears on her blog Leena Eats and in various food-based encyclopedias.