756 bay leaf recipes

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

Easy bean, sausage and barley soup for your slow cooker.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

Slow-braised shredded beef simmered with stewed tomatoes, cumin, and garlic until fork-tender. Makes 3 quarts of tender, saucy meat for tacos, burritos, and more.

Simple two-bean salad with great northern beans, red kidney beans, fresh tomatoes, and Swiss chard made in a pressure cooker. A wholesome plant-based meal served over rice or pasta.

French-Canadian veal pot roast braised in a cast iron pot with whole potatoes and onions, no added liquid. The veal creates its own rich gravy as it slowly cooks.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

Split pea and lentil soup with onions, celery, carrots and rosemary, simmered in a vegetable stock built right in the pot. A high-protein, oil-free vegan soup ready in under an hour.

Pasta e fagioli the proper Italian way: dried red kidney beans slow-baked with sage and garlic, then simmered with pancetta and a sofrito of carrot, celery, and onion. Half the beans get pureed for that signature silky, stew-thick body.

Mediterranean mushrooms simmered in a garlicky tomato and olive oil broth with lemon juice, bay leaf, and fresh parsley. A low-calorie vegetarian side dish or appetizer bursting with bright, clean flavors.

Vegetarian potato corn chowder with carrots, celery, tomatoes, and herbs, thickened by mashing some of the potatoes back into the broth. Hearty, creamy, and dairy-free.

Roasted garlic bulbs with rosemary and bay leaves served alongside a spiced goat cheese spread with coriander and fresh chili. A stunning British-style appetizer.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Slow cooker navy beans with pearl barley, millet, and bulgur wheat seasoned with rosemary, thyme, and oregano. Vegan, high-fiber, and as simple as it gets.

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

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.