2,020 bay leaf recipes

Hasenpfeffer is a German braised rabbit stew simmered in red wine with bacon, shallots, peppercorns, currant jelly, rosemary, and thyme. Traditional spicy hunters stew with a glossy gravy.

Irish spiced beef: traditional dry-cured Christmas beef with cloves, mace, bay leaves, and brown sugar. Seven-day cure, slow boil, and pressed cold for sliced cold cuts.

Wine-marinated lamb shoulder layered with potatoes, onions, and butter, slow-roasted in a traditional German Romertopf clay pot. Rustic European comfort at its most elemental.

Fresh corn bisque with turmeric, aromatic vegetables, and green onion garnish. A dairy-free, vegan-friendly soup that works hot or chilled. Ready in 25 minutes.

Cream of mushroom soup uses a pureed mushroom-onion base plus sliced mushrooms for double texture. Finished with cream, sherry, and thyme for a restaurant-style soup at home.

Roasted duck with a green peppercorn and star anise sauce made from homemade duck giblet broth. The duck is salt-poached first, then roasted until crispy. A refined French-inspired main course.

Peasant soup is a humble Tuscan-style bean stew with great northern beans, carrots, celery, garlic, and tomato simmered low and slow. Plant-based comfort food made from pantry staples.

Mom's chili with ground beef, kidney beans, tomato paste, and a touch of ketchup simmered low and slow. A no-frills homestyle chili that gets better the longer it cooks.

Feijão preto is a Brazilian-style black bean stew slow-simmered with onion, garlic, orange, tomato and coriander, served over brown rice with toasted bread crumbs and orange slices.

Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.

Creamy white beans bound with garlicky spinach puree and soft bread crumbs, seasoned with oregano and thyme. A hearty, plant-based side dish with earthy flavor.

Old-world fermented garlic pickles with cucumbers, cabbage, carrots, cauliflower, and celery in a salt brine with mustard seed, peppercorns, and bay. Crunchy lacto-fermented crock pickles in 10 days.

Traditional German Christmas roast goose stuffed with tart apples, thyme, and onions, roasted until the skin is shatteringly crisp. Served with rich giblet gravy, red cabbage, and mashed potatoes.

Classic French coq au vin: chicken browned in butter, then simmered with red wine, brandy, pearl onions, and mushrooms. A rustic red wine chicken braise streamlined for the microwave.

Red bean soup with beef, celery, lemon, and Worcestershire sauce, pressed through a sieve for a smooth, thick puree. A hearty old-fashioned bean soup ready in about 40 minutes.

Try making this hearty soup in your crockpot by following this simple recipe you will love!