8,050 leaf recipes

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Butterflied leg of lamb marinated with olive oil, lemon juice, rosemary, bay leaf and black pepper, then grilled or broiled until charred outside and pink within. A six-pound centrepiece for Easter or summer cookouts.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.

Roast leg of lamb studded with garlic and rosemary, rubbed with lemon juice, roasted over sliced potatoes and onions. Finished with a fresh mint butter pan sauce.

Shrimp boiled in spiced beer with garlic, bay, celery seed, and cayenne, served hot with lemon-Tabasco butter or chilled with mayonnaise. Easy peel-and-eat shrimp with deep flavor from the beer broth.

Chicken Kiev wraps pounded chicken breasts around frozen garlic-herb butter, then breads and deep-fries until golden. Cuts open to a buttery flood, served with sherry cream sauce.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

Sauteed portabella mushrooms with garlic and parsley served over pasta. A simple vegan-friendly Italian dish with meaty mushroom flavor in 30 minutes.

Spicy roasted tomato soup with a horseradish kick, blended silky and served chilled under a bright herb salad of basil, tarragon and chervil. Roasting concentrates the tomatoes for a deep, smoky base that beats anything from a can.

Oxtails braised 4 hours in red wine with tomatoes and capers, then stripped, stuffed into cabbage rolls with Parmesan, and baked golden. Served on mashed potatoes for the ultimate comfort meal.

Browned chicken breasts in a thick, savory gravy topped with fluffy rosemary-garlic dumplings and sweet green peas. A cozy Dutch oven dinner that fills the kitchen with the scent of fresh herbs.

Passover stuffing with chestnuts and mushrooms uses softened matzoh in place of bread, bound with egg and folded with sauteed onion, celery, earthy mushrooms, sweet chestnuts, and fresh herbs. Kosher-for-Passover holiday comfort.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Italian barley soup slow-simmered for 3 hours with red wine, tomatoes, garlic, fresh herbs, and Parmesan. A thick, hearty vegetarian soup with deep, layered flavor from the long cook.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.