7,888 leaf recipes

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

Marinated beef tenderloin with red wine, soy sauce, and garlic slivers. Roasted to juicy medium-rare, this is the centerpiece that earns you a standing ovation at dinner.

Crispy phyllo triangles filled with curried ground beef, olives, and hot pepper. These flaky, spicy beef puffs bake golden at 425F and pair like a dream with cocktails.

Red bell peppers stuffed with spiced ground beef, rice, toasted walnuts, raisins, and olives, then baked until tender. A one-dish dinner with sweet and savory filling.

Light chicken broth studded with tender broccoli florets, carrot slices, and fluffy cheese dumplings. This comforting soup delivers homemade warmth in under an hour.

Light spinach dip made with low-fat cottage cheese and yogurt instead of sour cream. Fresh spinach, lemon juice, and green onions in a creamy, tangy base.

Cornbread chili is a one-skillet tamale-pie cousin: ground beef simmered with cumin, oregano, and tomato concasse, then crowned with a buttermilk cornmeal crust and baked golden.

Oysters Mosca: chopped fresh oysters cooked down with garlic, scallions, lemon, and Romano cheese, then spooned into puff pastry shells. The classic Italian-Creole New Orleans appetizer from the legendary Mosca's restaurant.

Venison-beef stew combines wild game and beef with potatoes, carrots, celery, and peas in a rich broth. A hearty hunter's stew that simmers low and slow for tender results.

Rosemary chicken and Brie en croute wrapped in crescent roll dough, brushed with egg, and baked golden. An easy weeknight take on a French classic using shortcut pastry.

A "long boy" twist on classic cheeseburgers, these "burgers" are baked in a ready to bake brown n' serve loaf of french bread. A taste of home.

Tuna slaw with red cabbage, oil-packed tuna, anchovies, and a creamy red wine vinegar dressing. No-cook, served at room temperature, ready in 20 minutes.

Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.

Grilled rib eye steaks brushed with a sweet-and-tangy honey Dijon glaze and charred alongside thick red onion slices. A fast, bold grilled steak dinner with a sticky mustard crust.

Flank steak soaked in a bold marinade of balsamic vinegar, soy sauce, Dijon mustard with horseradish, and herbs, then broiled fast and sliced thin against the grain. Big steakhouse flavor from a cheap cut.

Cuban-style black beans simmered with sofrito of onion, bell pepper, garlic, and cumin. Vegan, gluten-free, and the foundation of frijoles negros y arroz.