2,020 bay leaf recipes

Pickled shallots in red wine vinegar with bay leaf and thyme. Crunchy, rosy-pink no-cook refrigerator pickle that brightens salads, sandwiches, and cheese boards.

Beer-boiled shrimp chilled in a seasoned broth with bay leaf, peppercorns, and garlic. Serve cold with bowls of beer for dunking on a hot summer day.

Turkey tomato soup with leftover cooked turkey, fresh tomatoes, bay leaf, and thyme in a simple chicken broth base. A homey, weeknight-fast way to turn Thanksgiving leftovers into a bright bowl.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Pressure cooker lamb stew with potatoes, carrots, and onions. Hearty chunks of meat and vegetables in a thick gravy, done in just 45 minutes.

Anchovies seem to have a natural affinity with veal - consider ossi buci, for instance, those not in the know usually cannot pick the presence of anchovies in this pot-roasted dish, but they do rave about the flavour.

Sorrel and haricot bean soup with a lemony, herbaceous flavor from fresh sorrel leaves, blended beans for body, and soy milk for creaminess. Vegan-friendly and deeply savory.

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Traditional Melton Mowbray pork pie with hand-raised hot water crust pastry, seasoned diced pork shoulder, and pork bone jelly. A classic British cold pie served chilled.

Polish hunter's stew (bigos) with sauerkraut, kielbasa, beef, bacon, mushrooms, apple, and tomatoes slow-simmered and served over dilled steamed potatoes.

Rosy pickled eggs colored bright magenta by canned pickled beet juice and seasoned with vinegar, garlic, bay leaf, and pickling spice. The classic diner counter snack with Pennsylvania Dutch roots, ready after a 3 to 4 day fridge cure.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

Classic French Nantua sauce built from live crayfish, cognac flambé, mirepoix, tomato, and cream, reduced to a velvety finish. A masterclass in old-school French technique.

Italian-seasoned chicken breasts slow-cooked in tomato soup and red wine, then finished with rice right in the crockpot. A hands-off weeknight dinner that serves 4 with zero fuss.