8,050 leaf recipes

Thin-pounded veal scallops seared golden, then plated with warm avocado slices and a silky vermouth-lemon butter sauce. A retro Italian gem that feels surprisingly modern, ready in under an hour for 6 to 8.

Pork loin roast studded with garlic and parsley, then slow-roasted with frequent basting in a chicken broth, white wine, and star anise glaze. The anise gives the meat a subtle warm-spice depth that sets it apart from a standard roast.

Thick and spicy spaghetti sauce gets its character from an unconventional spice rack: basil, paprika, cinnamon, curry powder, hot sauce, and burgundy wine simmered slow into a deep, complex pasta sauce.

A tender and juicy pork chops dish made with chicken broth, parmesan cheese and white wine.

Savory vegetarian pie with a crescent roll crust brushed in Dijon mustard, filled with sautéed zucchini, onions, Italian herbs, and gooey mozzarella. A shortcut dinner that tastes homemade and feeds a crowd.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.

Mushroom and bacon stuffing with sage, marjoram, and bread cubes cooked in bacon drippings. Enough to fill a 12 to 14 pound Thanksgiving turkey.

Hawaiian grilled fish salad with a warm pineapple salsa made from crushed pineapple, golden raisins, yellow pepper, and cayenne. Light, summery, and ready in 45 minutes for six.

Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.

Polish stuffed mushrooms filled with sauteed onion, chopped stems, hard-boiled egg, sour cream, and breadcrumbs, topped with Gouda cheese and baked until bubbly.

Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.

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.

Enjoy this slow cooker stuffing that is made with canned mushrooms, celery and parsley leaves.

Red Snapper Veracruzana(Huachinango a la Veracruzana) recipe

Thick-cut pork chops stuffed with a caraway rye bread and mushroom filling, pan-seared golden then finished with a tangy vinegar pan sauce.