7,888 leaf recipes

Honey grilled pork loin marinated overnight in beer, Dijon mustard, garlic, rosemary, and honey. Slow-grilled with rosemary sprigs on the coals for smoky, sweet flavor.

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

Hawaiian-style burgers topped with grilled pineapple, teriyaki glaze, Swiss cheese, and crispy bacon. A tropical twist on the backyard classic.

Pan-seared halibut over a mashed fava bean purée with fresh mint and lemon zest. A spring dinner that bridges tender flaky fish with grassy, herbaceous mashed favas.

Old-school Italian tomato sauce simmered with onion, carrot, celery, garlic, and basil, then strained smooth through a food mill. The Sunday-gravy base every cook should know.

Almond dumplings for soup are tender, savory egg-based dumplings flavored with minced almonds and parsley. Dropped into hot broth or soup for the last 10 minutes for an old-fashioned European soup garnish.

Spinach lasagne with sauteed mushrooms, tomatoes, garlic, and fresh wilted spinach folded into a three-cheese filling. A vegetarian Italian lasagna with no jarred sauce needed.

Six-pound rump roast braised low and slow in four cans of beer with leeks, peppercorns, cloves, and thyme. Fork-tender, deeply savory, and designed to feed a crowd with planned leftovers all week.

Simple taco filling made with lean ground beef and homemade taco seasoning. Skip the store-bought packets and control the spices yourself. Makes enough saucy meat for 8 to 10 tacos.

Watermelon ice drink blended with crushed ice and garnished with rose geranium leaves. A 2-ingredient frozen watermelon slush with no added sugar, ready in 10 minutes.

Kalamarakia me krassi, Greek squid braised in red wine with olive oil, sugar, and parsley. Just 5 ingredients simmered for an hour until the squid turns melt-in-your-mouth tender.

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.

Pearl barley side with toasted walnuts, celery, and fresh parsley. High-fiber, diabetic-friendly grain dish that pairs with roasts and braises.

Classic Irish breakfast plate with crispy rashers, sausage links, fried eggs, and grilled tomato. A pub-style fry-up ready in under 30 minutes.