8,050 leaf recipes

One-skillet Spanish rice with ground beef, tomato sauce, and a beef bouillon cube for deep savory flavor. Rice toasts golden before simmering tender.

Italian baked squid stuffed with creamy ricotta, wilted spinach, and chopped tentacles, braised in white wine and plum tomatoes. A classic trattoria dish that turns simple calamari into an elegant dinner.

Yukon Gold potatoes melt into sharp cheddar for a silky, creamy soup topped with nutmeg that rivals any restaurant version but costs a fraction of the price.

Lentil, mushroom, and bulgur burgers grill up smoky and meaty with roasted garlic, walnut oil, and tarragon. A high-fiber vegetarian patty with serious char and chew, no soy required.

Chickpea salad with yellow summer squash marinated in lemon juice, garlic, parsley, and a touch of cayenne. No oil, no cooking, just bold bright flavor that deepens as it chills.

Crab-stuffed chicken breast rolled around a creamy seasoned crab filling with ham and Gruyere, breaded and pan-seared golden, then baked. An elegant stuffed chicken roulade with a crisp crumb crust.

A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.

Lighter picadillo with lean beef, cinnamon, and cloves. Quick Mexican-spiced ground beef for tacos, burritos, or rice bowls.

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.

Baked oysters with garlic pine nut butter: fresh oysters baked in their shells under a compound butter of toasted pine nuts, garlic, shallots, fresh herbs, brandy, and lemon. A restaurant-grade appetizer.

Baked garlic butter shrimp with crispy bread crumbs, oregano, parsley, and lemon served over spaghetti. Jumbo shrimp roasted until golden and saucy in garlicky butter.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Chili-cheese burgers crown lean ground beef patties with melty Gruyere and a cumin-spiked green chili tomato sauce. The sauce made from scratch is what separates these from every other Tex-Mex burger.

Vegetarian potato corn chowder with carrots, celery, tomatoes, and herbs, thickened by mashing some of the potatoes back into the broth. Hearty, creamy, and dairy-free.

Rustic Provencal garlic and potato soup with thyme, bay leaves, and a splash of shoyu or miso for umami depth. Simple, warming, and vegan-friendly.

Onion broth made with five pounds of slow-caramelized onions, soup bones, garlic, and mace. A deeply flavored, bone-enriched broth with silky body.