8,050 leaf recipes

Crayfish tails poached in dill-scented court bouillon and topped with a dill hollandaise sauce. A Scandinavian-inspired dinner served over white rice.

Pescado a la Tipitapa, a Nicaraguan pan-fried fish in toasted cornmeal with a tomato, sweet pepper, and white wine sauce. Crispy cornmeal crust under a savory, tangy vegetable sauce.

Hearty stew loaded with boiled whole chicken, browned Italian sausage, crispy bacon, and elbow macaroni in a rich tomato broth. A 5-star rated crowd-feeding powerhouse.

Spice-crusted chicken and smoky andouille sausage bake in a creamy sauce with artichoke hearts, mushrooms, and fresh tarragon under a golden Parmesan breadcrumb crust. Big Cajun flavor, serious crowd-pleaser.

Halibut steaks baked in foil packets with tomatoes, black olives, capers, and garlic. An Italian-style fish dinner with zero cleanup and bright Mediterranean flavors.

Rainbow trout Provencale with red bell pepper, fennel seeds, garlic, vermouth, and tomato paste. A light French-inspired fish dish cooked in minutes.

Honey-glazed oven ribs parboiled first to remove excess fat, then baked with a glaze of honey, lemon juice, ginger, rosemary, sage, garlic, and red pepper flakes brushed on every 15 minutes.

Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.

Southern shrimp and okra soup with fresh tomatoes, corn cut off the cob, and a touch of cayenne. A light, brothy bowl packed with garden vegetables ready in 30 minutes.

Stuffed boned lamb shoulder roast: boned and rolled shoulder stuffed with a mushroom-bread crumb-herb filling, dusted with flour, and roasted slow with rosemary and garlic. Classic British Sunday lunch.

Sauteed Chicken Livers with Mushrooms and Tomatoes recipe

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

A moist meatloaf made with ground beef, onion soup mix, cream of wheat, and V-8 juice. Glazed with ketchup halfway through baking and finished with a second pour of V-8 for extra flavor.

Chicken breast baked with wild rice, pearl onions, celery, and tarragon in white wine and chicken broth. A refined one-dish dinner that practically cooks itself.

Chicken tarragon saute with a whole cut-up chicken browned golden in butter, finished with a scallion and chicken broth pan sauce. Classic French technique, simple ingredients.

Rack of lamb coated in coarse-grain mustard and rosemary, crusted with cracker crumbs, and roasted hot and fast. Looks like a showstopper, takes 30 minutes flat.