8,050 leaf recipes

A tasty and scrumptious chicken dish which can be simmered all day long to perfection.

If your date's a sweetie, then there's no harm in making this succulent chicken dish with some help from your crockpot.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

Szczupak po Polsku is Polish-style poached fish topped with a butter, hard-boiled egg, lemon, and dill sauce. A traditional Christmas Eve dish that comes together in just 30 minutes.

Greek-style tripe stew simmered for hours in a tomato paste, white wine, and butter sauce with onions and parsley. Serve with pilaf for a traditional Mediterranean comfort meal.

A creamy risotto that uses up any winter squash you may have on hand, perfect for a fall or winter filling side dish.

Earthy brown rice pilaf with mushrooms, toasted walnuts, balsamic vinegar, and a splash of aromatic bitters. A savory, lighter side dish with bold flavor that pairs with just about anything.

Classic Moroccan chicken tagine with turmeric-rubbed free-range chicken, preserved lemon rind, and briny black olives. Slow-simmered until fall-apart tender and served over rice.

Swordfish Bolognese swaps ground meat for tender chunks of swordfish simmered in white wine with capers, garlic, and fresh vegetables. Served over buttered noodles, this 30-minute seafood spin on the Italian classic is weeknight gold.

Herb-packed ground turkey meatloaf with rosemary, thyme, basil, and oatmeal for binding. Slow-baked until firm and full of savory flavor. Only 5 minutes of prep.

Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.

Dive into the navy with this appetizing soup that can be served on its own or accompany a meal.

Flattened chicken breasts stuffed with asparagus spears and Swiss cheese, rolled tight, and topped with a white wine-mushroom sauce spiked with tarragon and lime. Elegant, light, and ready in 45 minutes.

Mushrooms and queen scallops in a silky cream sauce finished with tarragon vinegar and anchovy essence. A refined British appetizer served in scallop shells or a gratin dish.

Kokoretsi, a traditional Greek skewered offal dish with lamb sweetbreads, hearts, and kidneys marinated in lemon-olive oil, wrapped in casings, and grilled over charcoal.

Ale-poached salmon trout with butter-tossed button onions, mushrooms, and carrots in a rich reduced ale sauce. A classic Irish monastery-style fish dish with rustic elegance.