8,050 leaf recipes

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.

Indian cucumber raita salad with yogurt, cumin, mint, and lemon juice. Cool, creamy, and ready in 5 minutes. A refreshing side for spicy curries.

Whole chicken and lentils baked in a clay cooker with smoked pork, aromatics, red wine, and dry mustard. A one-pot French-style braise with deeply concentrated flavor.

Roasted potatoes and Roma tomatoes with fresh rosemary, chives, and olive oil. Pre-cooked potato slices layered with tomatoes and baked until golden at the edges.

Classic crab quiche with lump crab meat, Swiss cheese, and a silky egg custard in a flaky pie crust. Baked until golden with a gentle cayenne warmth.

Australian crown roast of lamb filled with sherry-spiked sweet potato stuffing. Simple to assemble, stunning to serve, and the "tipsy" part makes it a proper party roast.

Cold spinach dip loaded with fresh parsley and chives in a creamy mayo base, stirred together and chilled. A no-cook, herby party dip ready for crackers, bread, and fresh veggies.

Creamy vegan potato cauliflower soup pureed until silky smooth with no dairy needed. Dill and soy sauce add depth to this naturally thick, comforting bowl.

Macaroni and cheese quiche turns boxed mac and cheese into the crust for a hearty egg, ham, mushroom, and cream-of-mushroom-soup bake. A retro casserole hack with two dinners worth of comfort.

Chicken in white wine: floured breasts pan-seared, then simmered in a bright white wine sauce with garlic, bay, and lemon zest, finished with scallions and butter. An elegant, fast 30-minute skillet dinner.

Sri Lankan omelette, a thick, savory egg pancake studded with onion, green chili, and curry leaves, stabilized with a teaspoon of cornstarch for that firm pancake-like bite. Ready in 15 minutes.

Authentic Pennsylvania Dutch chicken pot pie with homemade egg noodles, tender chicken, and hearty vegetables in rich broth. Lancaster County comfort food tradition.

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Make smaller protions and serve as an appetizer. Oatcakes that have been gently warmed in the oven go well with this dish.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

Whole red snapper stuffed with toasted almonds, bread crumbs, celery, and tarragon, basted in melted butter until golden and flaky. A stunning centerpiece for any dinner table.