2,077 bay leaf recipes

A succulent pot roast dish made with red wine vinegar and a variety of other herbs and spices.

Try this spicy yet savory chili that's so easy to make, your crockpot can do it alone!

A show-stopping French technique: whole chickens deboned, stuffed with mushrooms and ground veal, marinated in cognac, and served in a pink and green peppercorn cream sauce with demi-glace. Part 1 of 2.

Swordfish escabeche features golden-crusted swordfish bathed in a tangy red wine vinegar sauce spiced with toasted oregano, cumin, allspice, and cinnamon. Served at room temperature with sweet onion rings and red chilies.

Chunky minestrone loaded with red potatoes, white beans, barley, corn, and peas in a crushed tomato broth with leeks and basil. Makes a full gallon for big batch meal prep.

A 5-pound chuck roast braised low and slow with tomato sauce, garlic, and thyme, finished with sauteed mushrooms and tangy sour cream gravy. Serve over buttered noodles.

Slow-cooked chicken layered with apples, pears, tomatoes, and warm spices, finished with fried plantains, capers, and olives. A Latin-inspired sweet-savory stew bursting with bold flavors.

One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.

Slow cooker chicken cacciatore with two whole chickens braised in tomatoes, red wine, garlic, and Italian herbs. Set it, forget it, and feed a crowd of ten with zero effort.

French onion soup Burgundy-style with 3 pounds of onions caramelized, simmered with white wine, and topped with Gruyere-crusted toast baked until bubbly and golden.

Slow-simmered spaghetti sauce with ground beef, three types of tomatoes, cream of mushroom soup, and chili powder. Two hours of uncovered cooking builds deep, rich flavor.

Five-day beans: a slow-cook project where dried limas soak, simmer with aromatics, rest, and finish under a crusty cream and breadcrumb topping. Bean heaven for patient cooks.

Spanish clay pot chicken with ham, eggplant, zucchini, peppers, and tomatoes braised in wine. A rustic Mediterranean one-pot meal cooked from a cold oven start for tender, falling-off-the-bone results.

Southern chicken and okra gumbo with salt pork, fresh tomatoes, and hot pepper, served over fluffy white rice. A slow-simmered Plains-style gumbo with deep, smoky flavor.

Cuban-style navy bean soup simmered with smoked ham, salt pork, butternut squash, and potato in a sofrito-tomato base. Thick, smoky, and deeply satisfying.

Savory vegetable soup simmered low and slow with tomatoes, potatoes, cabbage, carrots, beans, corn and mushrooms in a rich bouillon broth. A fat-free, pantry-friendly pot that tastes better the next day.