8,050 leaf recipes

Traditional Irish stew with cubed lamb, potatoes, carrots, and onions simmered slowly with a bouquet garni of bay, thyme, and rosemary. The simple cottage-kitchen recipe that defines Irish home cooking.

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.

Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

A basic lentil salad that can make any dinner seem a bit different.

A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!

New England lamb bake is a rustic one-pot supper: tender braised lamb with leeks, carrots and herbs under a golden, buttery potato crust. A hearty cold-weather casserole, lamb hotpot New England style.

Quinoa tabbouleh swaps bulgur for pressure-cooked quinoa, packed with finely minced parsley, celery, carrots, and scallions in a lemon-mustard-mint vinaigrette. Gluten-free, protein-rich, and make-ahead friendly.

Greek meatballs (keftedes) with ground lamb, rice, and herbs in a classic avgolemono egg-lemon sauce. Served over rice for a tangy, comforting traditional Greek dinner.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad recipe

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Eggplant Parmesan restaurant-style with egg-and-flour fried slices layered with mozzarella, baked briefly, and topped with a fresh garlic-tomato sauce and grated Parmesan.

Grape leaves stuffed with ground lamb, rice, pine nuts, mint, parsley, cinnamon, and allspice, simmered in olive oil and lemon juice. A hearty meat-filled dolma served at room temperature.

Hearty red beans and rice with smoked sausage, ham, the holy trinity, and tomato sauce. Dried kidney beans simmered from scratch with mashed beans for a thick, creamy gravy.

Hearty German cabbage soup with bacon, potatoes, rutabaga, and carrots simmered low in chicken broth. Finished with grated Parmesan for a savory, warming bowl.