8,050 leaf recipes

Chunky California beef and bean chili made with cubed round steak, scratch-cooked beans and fresh-toasted cumin. Three peppers and a jalapeño build layered heat in this lean, hearty bowl.

Outstanding, super creamy, cheesy and belly warming. We served it with toasted garlic croutons for some added texture. It was a bit like cheese fondue but not as rich.

These potato cups are incorporated with feta and ricotta cheese. You can feel the chunks of feta in every spoonful.

Apple-apricot strudel: flaky phyllo wrapped around a fragrant filling of apples, dried apricots, raisins, and almonds with a hint of cinnamon and lemon. Old-world pastry made approachable.

Watermelon, feta cheese, olives and mint together make a delicious and refreshing salad that's perfect on a hot summer day!

A hearty vegetarian cheese tortellini soup recipe with stovetop and optional super fast microwave directions. Packed with veggies.

Silky broccoli soup purees fresh broccoli with sauteed leeks, potatoes, and chicken broth, finished with half-and-half for a creamy, vivid green bowl. Bright and vegetable-forward.

Quick and easy to make, and these burgers taste delicious. Enjoy the juicy bites with some homemade fries or coleslaw aside.

Corn and potato chowder simmers red potatoes, sweet corn, carrots, and celery in vegetable stock with a splash of sherry, then blitzes a cup of soup smooth to thicken the broth naturally. No cream, all comfort.

The soup was delicious and easy to make. Ideal for cold winter days.

A hearty beef stew served over mashed potatoes - a cold weather delight!

Lemon herb lamb roast rubbed with lemon zest, rosemary, and thyme, served with a tangy yogurt pan sauce. Boneless leg of lamb roasted to a rosy medium for Easter or Sunday supper.

Pasta shells with canned tuna, broccoli, lemon, parsley, and red onion. No-cook tuna sauce tossed with hot pasta and broccoli. Italian pantry weeknight dinner.

Spinach and ricotta seasoned with parmesan rolled inside crêpes then baked with a savory marinara sauce. Italian flavor with a French twist.

This recipe was inspired by Julia Child's Mastering the Art of French Cooking Vol. 2. It was developed as a shrimp based filling for a small Vol-au-vent.

Curried leek and potato soup, vegan and gluten-free, with sweet sauteed leeks, mild curry, fresh rosemary, and a touch of arame seaweed for umami depth. A silky, blended weeknight soup with a twist.