1,317 leaf recipes

Raspberry-rose geranium vinegar with fresh raspberries and scented geranium leaves steeped in red wine vinegar for two weeks. A fragrant, floral infused vinegar for salads and gifts.

Two fresh mint condiments in one recipe: a cool yogurt dip with honey and orange zest, plus a zippy pineapple relish with whole grain mustard. Both come together in 15 minutes with zero cooking.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.

Chai Kurdi is traditional Kurdish tea brewed with Indian tea leaves and a whole cinnamon stick. Fragrant, warming, and served with sugar cubes for sweetening to taste.

A traditional seasoning that is perfect for meats and vegetables.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Satisfy your family's hunger with this scrumptious corned beef that will even make your slow cooker happy!

A tasty side dish that includes brussel sprouts and chestnuts topped off with chicken broth.

Baked stuffed summer squash filled with ricotta, scallions, sage, thyme, and parsley. A light vegetarian side dish ready in 30 minutes that makes the most of garden squash.

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.