7,888 leaf recipes

Sauteed smallmouth bass meunier dredged in cornmeal and flour, pan-fried in butter, and finished with a vinegar pan sauce. A classic French-meets-camp fish preparation.

Buttery garlic shrimp tossed with sautéed mushrooms, fresh tomatoes, and white wine in this Hawaiian-inspired scampi from the famous Volcano House restaurant overlooking Kilauea Crater.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

All root vegetables can be sautéed. However, because of their density they must be cut into thin slices or a small dice. If not, the exteriors will burn before the center is cooked.

Whole wheat spaghetti tossed with sesame oil, crumbled blue cheese, and scattered with bergamot flower petals. A five-ingredient pasta that's elegant, earthy, and utterly unique.

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.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

Caramelized onion topping with rosemary and toasted pine nuts, slow-cooked in butter and olive oil. A savory make-ahead spread for crostini, pizza, roast meats, or tossed with pasta.

Pizza bianca is the Roman white pizza topped with olive oil, sea salt, sliced garlic, and fresh rosemary. No tomato, no cheese, just crackly crisp dough.

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

Smoked turkey rubbed with liquid smoke and slow-smoked over a water pan with white wine, onion, and bay leaves. Juicy, deeply flavored whole bird with a simple seasoning approach.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

Pepper oysters are a chef-style appetizer of fresh oysters poached in their own liquor, then marinated overnight in mortar-ground black peppercorn, garlic, bay leaf, and lime. Bright, briny, bracing.