401 bay leaf recipes

Traditional Irish Corned Beef and Cabbage recipe with tender brisket, carrots, parsnips, and potatoes. The authentic stovetop method for St. Patrick's Day perfection.

These sweet and slightly sour pickled pears are soft and melt in your mouth. Serve it with grilled meat, sausages or hot dogs. A delicious and refreshing side dish.

Oven poached pears in wine, whole ripe pears roasted upright in fruity white wine and honey with cinnamon, bay, and orange zest, then drizzled with the reduced syrup. An elegant, light, make-ahead dessert.

Aduki and squash soup blends sweet butternut, earthy adzuki beans, balsamic vinegar, rosemary, and savory miso for a rich vegan fall soup with a Japanese-macrobiotic backbone. High in fibre and deeply warming.

Grilled pork chops marinated 6 hours in olive oil, white wine vinegar, garlic, peppercorns, bay leaf, and dry mustard. A simple Mediterranean-style marinade for thick-cut chops.

Homemade marinara sauce with pureed Italian plum tomatoes, garlic, and fresh parsley simmered with bay leaves. A simple meatless pasta sauce ready in about 30 minutes.

A traditional Scottish soup made with smoked haddock and King Prawns. A Delicious winter warmer.

Great way to turn a bit of leftover turkey into a hearty, filling and inexpensive meal. Improved by adding a dash of soy sauce, sesame oil and splash of rice vinegar when serving.

A lovely rich tasting lentil salad. High in protein, fiber and low in saturated fats.

Summer white bean soup with sauteed celery, swiss chard or kale, a splash of rice vinegar, and a hint of liquid aminos. Light, vegetarian, naturally high in fiber and gentle enough for warm weather.

Very tasty. It's hard to go wrong with potatoes and leeks. They seem a perfect combination especially when it comes up to soup, such as this chunky leek and potato soup. It was very easy to make, and packed with great flavors. If you prefer smooth soup, puree it in a food processor or blender. In whichever way, it's always delicious.

Candied dill pickles transformed from store-bought dills into sweet-tart spears with sugar, vinegar, bay, and cloves. The Southern grandma trick that turns ordinary pickles into addictive snacking.

Nice vegan soup. Interesting method, surprising a bit. I used fresh oregano. Thanks.

In Bangladesh, cabbage is usually available in the market during the winter season, as are tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables during the winter. In the markets where such vegetables are available year round, banda is a popular standard.

A French daughter sauce from the mother sauce Béchamel. A tasty cheese sauce useful for many dishes including Eggs Florentine and is wonderful to dress up vegetables.

Traditional German sweet-and-sour red cabbage braised with apples, red wine, brown sugar, and vinegar. Simmered in a Dutch oven for an hour until tender and glossy. The classic side dish for sauerbraten, pork roast, or schnitzel.