7,888 leaf recipes

Cream cheese and olive dip with sour cream, Worcestershire sauce, and paprika. Rich, savory, and scoopable. A no-cook party appetizer that comes together in 10 minutes.

This is the original Louis dressing with chili sauce - not a plain Thousand Island.

Pan-roasted rabbit marinated two days in brandy, red wine, juniper berries, and fresh herbs, then braised with chicken stock and served over wilted spinach and beet greens. A classic French farmhouse dish.

Hula ham sandwich on a kaiser roll with smoked ham, Swiss cheese, pineapple rings, Dijon mustard, and lettuce. A Hawaiian-inspired cold sandwich ready in 15 minutes with no cooking.

Herb-crusted cod fillets coated in fresh cilantro, chives, and parsley breadcrumbs, then roasted and served over a silky roasted tomato-garlic sauce with balsamic. Clean flavors, high-impact plate.

Use microwave to make this delicious boiled dinner that contains lots of flavor!

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

15-minute one-skillet beef and noodle dinner where egg noodles cook right in a saucy mix of ground beef, salsa, tomato sauce, and sweet corn. One pan, no draining, no fuss.

Warm new potato salad with thinly sliced salami, fresh sorrel ribbons, and a mustard-coriander seed dressing. A European-style potato salad served while still warm.

Golden baked crab calzones stuffed with ricotta, mozzarella, cream cheese, scallions, and olives in a soft yeast dough. Makes 10 hearty hand pies from one batch.

Seared bay scallops in a white wine and ginger butter sauce with fresh mint, served over butter-softened carrots. An elegant French-inspired seafood dish with bright, unexpected flavors.

Creamy spinach and tangy feta baked in a flaky crust with eggs, cream, and a squeeze of lemon. This savory quiche works warm or at room temperature for brunch or dinner.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.

Mushroom ketchup, a Victorian-era umami bomb of salted fresh mushrooms and dried boletus simmered with vinegar, warm spices and sherry. A shelf-stable savory condiment worth the two-day project for real depth.

A hearty dish made with chicken breasts, smoked sausage and shrimp that will satisfy anyone's hunger.

Golden-browned chicken simmers with plump shrimp in a velvety red wine and tomato sauce laced with garlic, Italian herbs, and fresh parsley. A rustic Italian-American showstopper for date night or Sunday supper.