2,077 bay leaf recipes

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Gefullte Kalbsbrust is a German stuffed veal breast filled with ground beef, pork, breadcrumbs, and nutmeg, then braised in a paprika-rosemary broth with whole cloves and bay leaves.

English steak and kidney pie with beef round steak, kidneys, mushrooms, and carrots slow-simmered in gravy under a flaky pastry crust. A proper British pub classic done right at home.

Satisfy your family's hunger with this scrumptious corned beef that will even make your slow cooker happy!

Shepherd's pie made with seasoned ground beef in tomato sauce, mixed vegetables, herbs, and a firm mashed potato lid finished with paprika. Classic British comfort casserole.

Hearty cure-all chicken noodle soup simmered 3 hours with a whole chicken, turkey wing, root vegetables, and garlic. The pureed veggies melt into a rich, silky broth that heals what ails you.

Microwave lamb stew delivers tender, herb-scented lamb with carrots and potatoes in a thickened gravy, all from the microwave. Faster than a stovetop braise, with the clean, comforting flavor of a classic lamb stew.

Hearty vegetable barley soup with lean ground beef, pearl barley, tomatoes, carrots, celery, and frozen mixed vegetables. A budget-friendly weeknight pot full of fiber.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Italian-style pickled artichokes preserve tender artichoke hearts in herbed olive oil with garlic, bay, basil, oregano, and optional chiles after a two-stage vinegar cure.

Traditional Irish lamb stew with potatoes, carrots, and onions simmered low with a bouquet garni of thyme, rosemary, and bay leaves. Simple, hearty, and no-fuss.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Traditional Irish stew with cubed lamb, potatoes, carrots, and onions simmered slowly with a bouquet garni of bay, thyme, and rosemary. The simple cottage-kitchen recipe that defines Irish home cooking.

German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.

Set-it-and-forget-it slow cooker French dip with tender beef roast simmered 10-12 hours in savory broth with herbs and peppercorns. Shred, pile on toasted rolls, dip in the au jus. Effortless comfort.

Pickled kohlrabi with carrots, garlic, and dill: a crunchy, tangy refrigerator pickle with mustard and dill seed, ready in 3 to 4 days. No canning required, just a jar and a fridge shelf.