3,058 leaf recipes

A simple, yet scrumptious salad that can accompany any meal you prepare for dinner.

A tasty and savory stew made with millet, potatoes, carrots and mushrooms.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Broiled vegetable medley with zucchini, eggplant, red peppers, and onion brushed in garlic-rosemary olive oil. A simple Mediterranean-style appetizer or side ready under the broiler in 10 minutes.

Honey glazed chicken breasts poached in aromatic broth, chilled overnight for texture, then broiled with a glossy honey finish and topped with toasted almonds.

Polipi Veraci all'Aglio is Italian braised octopus with crushed garlic, cumin, bay leaf, and olive oil, slow-cooked in a sealed earthenware dish until tender. Finished with rosemary, parsley, and green pepper.

Wild duck breasts draped in bacon and braised in spiced wine with mushrooms, onions, and herbs. Warm cinnamon, cardamom, and clove notes make this a hunter's table showpiece.

A classic combination of fine herbs for general purpose use.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Grapefruit mint sorbet: a bright, bitter-sweet frozen dessert infused with fresh mint syrup and pure grapefruit juice. A naturally dairy-free palate cleanser.

Tender green beans tossed with caramelized onions, fresh mint, and parsley in olive oil. A bright squeeze of lemon brings everything together in this simple Mediterranean side.

Italian baked eel (anguilla) marinated in olive oil and white wine vinegar, skewered with bay leaves, and roasted until golden. A traditional Mediterranean seafood dish with bold, simple flavors.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.