2,077 bay leaf recipes

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.

Indian-style red lentil soup (masoor dal) simmered with ghee-bloomed onion, peppercorns, bay leaves, dried red chilies and grated fresh ginger. Vegetarian, high in fiber, ready in 45 minutes.

Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.

Juniper Marinated Medallions of Caribou Fillet recipe

French-inspired pressure cooker beef with round steak, smoky bacon, white onions, new potatoes, and mushrooms braised in dry white wine. Tender, saucy, and on the table in 45 minutes.

Budget-friendly beef stew with round steak, potatoes, carrots, and celery simmered in tomato sauce. A hearty one-skillet meal that feeds 10 from simple pantry staples.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Luxurious seafood stew with lobster, shrimp, clams, and mussels in a white wine tomato broth flavored with garlic and herbs. This Mediterranean feast is elegant yet approachable.

This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste good in a pita pocket.

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

Make this traditional and tasty dish in the convenience of your home with this simple crockpot recipe.

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Herb-packed chicken spaghetti sauce with oregano, basil, marjoram, and rosemary simmered in tomato paste and sauce. Make it in the microwave for a quick dinner or on the stovetop for deeper flavor.

Chicken quarters poached with rosemary, then browned and sauced in a bold blend of anchovies, black olives, capers, jalapeños, pine nuts, and basil. Intensely savory and impossible to forget.

Moroccan-spiced roast chicken with saffron, ginger, and cilantro, finished with a pan sauce of green olives and julienned lemon zest. Two birds roasted golden for a crowd of 10.

A hearty Greek stew of tender veal cubes braised low and slow with whole pearl onions, tomatoes, red wine vinegar, cinnamon, and cloves. Sealed in a casserole and baked until meltingly soft, this stifado fills the kitchen with the warmest spiced aromas.