7,888 leaf recipes

Rhubarb and melon fruit salad with rhubarb melted in white wine and sugar, then chilled with fresh melon balls and mint. A Scandinavian-style summer dessert salad.

Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.

Fassoulakia Yahni: Greek-style green beans slow-braised in olive oil with tomatoes, garlic, and fresh herbs. A classic ladera dish that's naturally vegan and full of Mediterranean flavor.

Golden turmeric rice cooked with a bay leaf and a pinch of chili powder for warm color and subtle spice. A simple five-ingredient Indian-style side dish that pairs with curries, stews, and grilled meats.

Rye bread topped with a spicy ground beef, hot Italian sausage, and melted Velveeta cheese mixture. Make-ahead freezer-friendly party appetizer that bakes up hot in 15 minutes.

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Moroccan-style roast chicken with ginger, saffron, cilantro, and parsley, finished with a green olive and lemon zest pan sauce. Braised then roasted golden.

Layered savory pie in flaky puff pastry with herb omelets, garlicky spinach, Swiss cheese, ham, and roasted red peppers. An Italian-style tourte that slices into gorgeous layers for a stunning brunch or appetizer.

Juniper Marinated Medallions of Caribou Fillet recipe

Greek lamb souvlaki with leg of lamb, sweetbreads, and kidneys marinated in olive oil, lemon, wine, and herbs, then grilled on skewers with bay leaves and vegetables. An authentic taverna-style feast.

Unlike meat stock, vegetable stock doesn't benefit from hours of cooking. After about 40 minutes of simmering, the vegetables have yielded all of their flavor.

Grilled swordfish plates over herbed couscous ringed with a quick vegetable minestrone broth of garlic, basil, and fresh herbs. Light Mediterranean dinner with three textures.

Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.

Silky pear puree meets warm ginger spice in this chilled dessert soup that's naturally sweet, low-calorie, and perfect for summer entertaining or elegant brunches.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

Spaghetti al zenzero is a fresh, fiery twist on aglio e olio: spaghetti tossed in a garlic, ginger, and chili-infused olive oil, then brightened with basil and mint. A quick, vegan weeknight pasta with surprising zing.