2,077 bay leaf recipes

Slow-braised eye of round steak with Spanish onions, vinegar, mustard, bay leaf, and whole cloves in butter. A hearty Dutch-style pot roast that turns a tough cut fork-tender.

Indian rice pulao layers basmati with whole spices, sweet peas and carrots, golden raisins, and toasted almonds. A fragrant, vegetarian one-pot side that turns plain rice into a feast.

Favorite hasenpfeffer marinates rabbit for three days in red wine, vinegar, and pickling spice, then braises slow with onions and finishes the gravy with sour cream. Old-world German classic.

Creamy low-calorie crab and asparagus soup with dry sherry, lemon zest, and fresh vegetables in a light skim milk base. A guilt-free bowl of comfort ready in one hour.

Overton's seafood gumbo is the real Louisiana deal: homemade seafood stock, slow-cooked okra, the holy trinity, a dark roux, then pounds of shrimp, crab, and oysters. Served over rice with file at the table.

Gone All Day Stew with beef, potatoes, carrots, mushrooms, and onions baked low and slow in a tomato soup gravy. No browning, no watching, just oven time.

Italian lentil crostini topped with a velvety lentil puree and bubbly melted Fontina cheese. Earthy, rich, and ready for your next antipasto spread.

Slow cooker beef daube braised in white wine and brandy with shallots, ham, orange peel, and Provencal herbs. A French stew made effortless in a crockpot.

Oven-baked beef and navy beans braised low and slow with tomato sauce, chili powder, mustard, and bay leaves. A hearty from-scratch casserole that feeds a crowd.

A succulent beef roast dish that calls for red wine, cabbage, juicy tomatoes and variety of spices.

Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.

Cuban black bean and ham soup simmered with bay, thyme, and oregano, then thickened with mashed beans and finished with a splash of dark rum. Served over rice with cool sour cream.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Classic Coach House black bean soup with ham bone, beef bones, bacon, Madeira wine, and chopped hard-boiled eggs. A legendary New York restaurant recipe slow-simmered for deep, smoky flavor.

A traditional Norwegian fish soup from Bergen with homemade fish stock, halibut (or cod), carrots, parsnips, leeks, and an egg yolk-enriched broth. Topped with parsley and sour cream.

Pork loin chops browned and braised with mirepoix, white wine, and tomato paste, then sauced with a strained sour cream, Dijon mustard, and caper finish. Bistro-style elegance in an hour.