1,956 leaf recipes

Whole roasted chicken on a vertical roaster with garlic cloves, red potatoes, and rosemary in a blazing hot oven. A one-pan dinner where the drippings flavor the potatoes.

Linguine in a mushroom garlic cream sauce with rosemary, black pepper, and melted Bel Paese cheese. A rich one-skillet pasta ready in 40 minutes.

Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.

Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.

Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.

Lobster in tomato sauce with saffron rice: Mediterranean-style shelled lobster simmered in tomato, white wine, orange juice, fennel, and saffron, thickened with lobster coral and liver. A rustic European coastal seafood feast.

Brithyll a Chig Moch (Trout and Bacon) Welsh recipe

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

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

A basic lentil salad that can make any dinner seem a bit different.

A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad recipe

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Smoked turkey cooked overnight in white wine with garlic, onion, mint, and a touch of liquid smoke. Oven-smoked, low-and-slow Cajun-style turkey that feeds a crowd with juicy, herb-scented results.

Sole fillets rolled around leeks, parsley, and sun-dried tomatoes, then baked on a bed of parsley in white wine. A light, elegant fish dish with concentrated tomato flavor and no added fat.