2,500 leaf recipes

Low-calorie stuffed mushrooms with Parmesan, Italian breadcrumbs, and parsley. No butter or oil needed. The moist caps roll in cheese crumbs for a crispy coating that bakes in 10 minutes.

Silky sorrel soup with a bright, lemony tang from fresh leaves wilted in butter, pureed with chicken broth, cream, and egg yolks. Serve hot or chilled.

Chilled two-tone melon soup with cantaloupe and honeydew poured side by side for a striking orange-and-green presentation. A refreshing no-cook summer appetizer with sherry, citrus, and fresh mint.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

Crab meat quiche with sherry-marinated crab, a rich egg custard of milk and cream, and a touch of nutmeg. The crab soaks in sherry for an hour before baking for deeper, more complex flavor.

Herb baked eggs in ramekins with ham, Dijon mustard, sour cream, chives, parsley, and sharp cheddar. A golden, cheesy brunch bake ready in 30 minutes.

The ultimate burger. Stuffed with cheese inside the patty and chipotle peppers give the burgers an extra smoky spicy kick. Perfect for the grill this barbecue season.

Easy, quick and rich tasting pasta and it's ready in 20 minutes.

The minty and toasted almond sauce is a hit, roasted chicken goes very well with this citrus, garlicky and nutty sauce.

This summer appetizer is a great starter of the meal, they are so easy to make, and they are so delicious, also they are very handy to pick up, so great serve them at a party.

Grilled eggplant is meaty and tender, grilling gives the lots of smoky flavor; it's served with feta cheese, toasted pine nuts and garlicky yogurt sauce over a bed of lettuce. Nutty, creamy and refreshing summer salad, a well balanced side along with your favorite grilled steak.

Loaded Western frittata with ground turkey, potatoes, mushrooms, and melted cheese seasoned with cumin, sage, and thyme. A one-skillet egg dish that feeds a crowd for brunch or dinner.

Pan-seared fish fillets in a Mediterranean sauce of kalamata olives, sun-dried tomatoes, and capers. Ready in 25 minutes with trout, sole, or orange roughy. Quick, elegant weeknight dinner.

Traditional Moroccan chicken slow-simmered with saffron, smen (aged butter), and preserved lemon. The braising liquid becomes a silky, intensely flavored sauce.

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.

Low-calorie chicken stir-fry marinated in soy sauce, lemon juice, and sesame oil, then tossed with garlic and fragrant tarragon. Light, bright, and on the table in under an hour.