8,050 leaf recipes

Wok-steamed corned beef and cabbage uses beer, allspice, mustard seed, and bay leaf to steam a brisket fork-tender, finishing with cabbage wedges and a mustard-mayo dressing. Irish St. Patrick's Day classic.

Smoked fish spread with mayonnaise, sweet pickles, mustard, and Worcestershire sauce. A no-cook appetizer dip that chills for deep flavor, served with crackers or party breads.

Sticky homemade barbecue sauce simmered with cola, ketchup, Dijon mustard, and Worcestershire sauce. The cola caramelizes into a sweet, tangy glaze that's built for grilled chicken.

Spicy lentil-potato stew simmered in tomato juice with carrots, celery, chili powder, and garlic. A vegan one-pot meal that takes 5 minutes to prep and cooks in under an hour.

Make-ahead beef and bean burritos with enchilada sauce and melty cheddar, wrapped in foil for grab-and-go lunches. Eat them cold or microwave in a minute. Meal prep for the whole week.

Herb-rubbed pork loin roast with tart apples, red onion, and brown sugar, finished with a reduced apple juice and maple syrup pan gravy. A fall Sunday dinner classic.

A high fibre, meat filled bread from scratch recipe.

New Orleans red beans and rice cooked low and slow in a crockpot with smoked turkey legs, onion, celery, bay leaves, and hot sauce. Makes enough to freeze multiple family meals.

A hearty and delicious seafood chowder that will please anyone who loves food from the sea!

Old-fashioned beef and barley vegetable soup built from meaty soup bones simmered low and slow with pearl barley, carrots, celery, tomatoes, and sweet green peas. The kind of soup that warms you from the inside out.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Treat your roast with a new succulent flavor with this simple recipe that uses horseradish and cabbage.

Another succulent corned beef recipe that is made with orange juice and a bit of honey.

Lentil soup simmered with tomatoes, carrots, marjoram, and thyme, finished with dry white wine and topped with grated cheddar. A hearty, high-fiber one-pot meal.

Mussel and corn chowder with a silky milled corn base, steamed mussels, and sweet red pepper. A coastal New England twist on classic corn chowder, ready in about 40 minutes.

Low Country seafood boil reimagined as an oven-bag bake, with shrimp, smoked turkey sausage, whole potatoes, corn on the cob, and onion in savory broth. All the Carolina coast flavor, none of the pot wrestling.