8,050 leaf recipes

Delicate crepes filled with poached scallops and scrod in a curried cream sauce with chutney, carrots, and peas. Folded into triangles and baked until warm. French technique meets Indian spice in every bite.

Louisiana courtbouillon with red snapper and oysters in a dark roux-thickened tomato sauce with the Creole holy trinity, mushrooms, and bay. Served over hot rice. A classic Cajun seafood stew.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.

Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.

Country-style beef ragout slow-braised in red wine and beef broth with onions, garlic, mushrooms, and ripe olives. Hearty French-Italian stew served over noodles.

Sweet and sour chicken saute with orange juice, white wine, raspberry vinegar, and rosemary, finished with fresh orange segments and avocado. Bistro-style chicken with bright pan sauce.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

Basmati rice pilaf with dried apricots, garam masala, fresh mint, and pistachios. An aromatic Indian-inspired side dish with lemon zest brightness and warm spice depth.

Asparagus shrimp salad with herb dressing marinates plump shrimp and crisp-tender spears in a vinaigrette sharp with basil, oregano, and chervil. Cool, make-ahead salad served over lettuce with diced tomato and Monterey Jack.

Greek-style spaghetti mizithra: a five-ingredient pasta tossed with Kasseri and Romano cheeses, drowned in browned butter, and finished with fresh parsley. The Old Spaghetti Factory classic.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

Cucumber and mint salsa with walnut oil, lemon juice, and fresh mint. Salted and drained cucumber keeps this salsa crisp and concentrated. A refreshing no-cook condiment for grilled fish, lamb, or flatbreads.

Tuna and bacon quiche skips the pastry crust and bakes flaked tuna, smoky bacon, and onions in a rosemary-scented egg custard. Crustless, low-carb, ready in 50 minutes. Brunch or a light dinner with one shallow dish.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.

Love in Disguise: stuffed pig's hearts braised in tomato sauce with mustard and bay leaves. A traditional British offal dish that turns humble cuts tender and rich.