1,338 leaf recipes

Ulundu vadai, crispy South Asian urad dal fritters shaped into little doughnut rings, spiced with chili, curry leaves, and ginger, then deep-fried golden. Crunchy outside, fluffy within, with chutney.

Fresh basil and rosemary give the bread tons of herby flavor, the whole wheat flour adds extra nutty taste. And you can always substitute rosemary and basil with your favorite herbs, such as thyme, parsley...

This focaccia turns out crusty outside and fluffy inside, onion and sage add the deliciously refreshing flavor, mozzarella gives the mildly cheesy flavor, and olive oil brings the tang to the bread. Eating it plain is absolutely tasty and it can be made into a delicious sandwich!

Chana dhal vada, crispy South Asian lentil fritters made from coarsely ground split chickpeas spiced with chili, curry leaves, and chat masala, then deep-fried golden. A vegan tea-time snack with chutney.

A quick, easy and refreshing sandwich is perfect for a morning breakfast.

This creamy and earthy rich mushroom soup gets it's earthiness from shitake mushrooms and rich creaminess from cashews instead of cream for a healthier result than a cream based bisque. It sacrifices the fat to deliver flavor.

Sri Lankan coconut roti (pol roti), a rustic pan-fried flatbread packed with shredded coconut, fresh chili, and curry leaves. No yeast, ready fast, and made to scoop up fish or chicken curry.

A simple, but tantalizing crockpot dish that will have you licking your lips when you're just watching it cook!

Very tasty. It's hard to go wrong with potatoes and leeks. They seem a perfect combination especially when it comes up to soup, such as this chunky leek and potato soup. It was very easy to make, and packed with great flavors. If you prefer smooth soup, puree it in a food processor or blender. In whichever way, it's always delicious.

Crispy, savory potato-bacon cups made with creamy cottage cheese, turkey bacon, and seasoned potatoes. Perfect for breakfast or a side dish, these golden-brown cups are easy to prepare and baked to perfection. Serves 4.

Kosher dill pickles canned in a brine of vinegar, mustard seeds, peppercorns, garlic, and dill. Crunchy small-batch jars ready to crack open in 2 to 3 weeks.

New Orleans-style pickled pearl onions with crab boil, red pepper flakes, basil, and bay. Spicy Creole condiment that's a must with red beans and rice or gumbo.

In Bangladesh, cabbage is usually available in the market during the winter season, as are tomatoes, peas and carrots. So this dish appears quite frequently at Bengali dinner tables during the winter. In the markets where such vegetables are available year round, banda is a popular standard.

This belly filling one dish meal is perfect for Octoberfest or a cool fall or winter day. It is sure to warm the belly.

A wonderful sauce for fresh grilled salmon, halibut or sea bass.

This is a delicious gravy, it can be served with potato salad, mashed potatoes and roasted vegetables. Easy to make, and very tasty.