1,317 leaf recipes

One-pan venison dinner with browned venison chops, potatoes, carrots, onion, and celery simmered together in a single pot. A hearty, no-fuss wild game meal for two.

Oven-baked scallops in shells with chopped mushrooms, parsley, breadcrumbs, butter, and a splash of white wine. Simple, elegant French cooking in under 30 minutes.

Golden noodle soup simmered with diced potatoes, carrots, and celery in a rich homemade broth. Whole wheat noodles and fresh parsley finish this hearty, warming bowl.

Baked Guavas Stuffed with Mushrooms and Olives recipe

This old-fashioned egg drop soup drizzles a thin batter through a colander into rich beef broth, creating tender, wispy noodle-like strands in minutes. A frugal, warming bowl that stretches pantry staples into something special.

Easy to pack and perfect as crudités for that favorite dip, the crunchy texture and sweet taste of carrots is popular among both adults and children. Although they are shipped around the country from California throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.

Fried rabbit simmered first in salted water with peppercorns and bay leaves until tender, then dredged in flour and pan-fried in butter until golden. A two-step method for crispy, juicy rabbit.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

Smoked turkey rubbed with liquid smoke and slow-smoked over a water pan with white wine, onion, and bay leaves. Juicy, deeply flavored whole bird with a simple seasoning approach.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

Jack's turkey burgers ground from skinless turkey thighs with parsley, fresh thyme, breadcrumbs, and minced onion. Charcoal-grilled patties with deep flavor and a juicy interior.

Italian baked artichokes stuffed with fresh rosemary, sage, and dried red chile, roasted in an olive oil and water bath until tender. Serve hot, at room temperature, or cold.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Honey-mint lemonade made by steeping fresh mint in a hot honey syrup, then mixing with fresh lemon juice. Naturally sweetened, refreshing, and only 4 real ingredients.