8,050 leaf recipes

Kimmel soup, a traditional Jewish caraway seed soup with egg dumplings and a paprika roux base. Simple, warming, and deeply aromatic from toasted caraway.

Master homemade beef stock made by roasting marrow bones with mirepoix, then simmering 8 hours with tomatoes, thyme, and bay. A deep, golden-amber stock that beats store-bought broth in every recipe.

Roasted turkey with fresh sage leaves tucked under the skin and rosemary, stuffed with aromatic vegetables. A low-fat, herb-forward holiday bird with minimal seasoning and maximum flavor.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.

Sweet onion and ricotta cheesecake with cranberries and sage!

A succulent and hearty dish that can satisfy any meat lovers' hunger!

Grilled lamb burgers with bulgur wheat, fresh mint, allspice, and red wine. Mediterranean-style patties served in pita bread with cucumber and yogurt.

Beef tenderloin with morels and tarragon-Marsala sauce pan-sears filets and finishes them in a cream sauce built on earthy morels, sweet Marsala, and anise-tinged tarragon. Restaurant-plate dinner without the prix fixe.

Easy runzas made with crescent roll dough, ground beef, cabbage, and onion soup mix. A shortcut version of the classic Nebraska meat-and-cabbage pocket.

Classic Coquilles St-Jacques with a curry twist. Poached scallops in a creamy curry-mushroom sauce, piped into shell dishes with buttery mashed potato borders, then broiled golden. Old-school French elegance.

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.

Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.

French country chicken: pounded chicken breasts sautéed and topped with a light shallot and mushroom pan sauce built with white wine, chicken broth, and fresh rosemary. Ready in under 30 minutes, no cream.

This is a favorite dish of my family's, especially on holidays like Easter and Christmas. Most people cringe at the idea of eating a cow's tongue, but actually the meat is very tender, and even if you have to close your eyes and plug your nose to try it, please do. I guarantee it won't be what you expect!

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.

Lobster or shrimp fra diavolo in a spicy tomato sauce with red wine, hot peppers, garlic, and fresh herbs, tossed with pasta. Italian-American seafood at its boldest.