471 bay leaf recipes

Greek red wine and tomato sauce with bay leaf, whole cloves, and oregano for oven-baked keftedes meatballs. Simmered until thick and fragrant, this is the authentic way to finish keftedes tou fournou.

This hearty dish made with a variety of vegetables is sure to satisfy everyone's hunger.

Hearty chicken and leek soup with pearl barley, carrots, and celery simmered from a whole chicken. A rustic, filling bowl with chewy barley and meltingly soft leeks.

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!

Yankee pot roast: browned beef chuck slow-simmered with bay leaves until fork tender, then finished with potatoes, carrots, and onions. The New England Sunday supper classic.

Wow, this soup was so creamy! Love the idea of adding sour cream instead of regular cream, and it added just enough tang to the soup, which was a nice change.

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Ham bone and bean soup made from leftover holiday ham scraps simmered with beans, onion, garlic, and a homemade aromatic stock. A thrifty, waste-nothing soup that turns a spent ham bone into dinner.

Fresh sweet corn and parsnip soup blends summer corn with earthy parsnips, milk, and herbs into a silky pureed bowl finished with mascarpone and parsley. A vegetarian late-summer comfort soup.

Slow cooker rosemary chicken with tomatoes, mushrooms, and garlic served over pasta. A set-it-and-forget-it Italian-inspired weeknight dinner.

Pickled hot red peppers: whole small chilies canned in vinegar brine with garlic, allspice, peppercorn, and bay leaf. Topped with olive oil and processed for shelf-stable storage.

Pressure-cooker braised beef chuck with red wine, tomatoes, mushrooms, green olives, and a pinch of saffron. Sunday-style stew in 35 minutes instead of 3 hours.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Let your kitchen smell wonderful with this scrumptious dish made of succotash, chicken and a variety of spices.