7,888 leaf recipes

Filete enchocolatado is Mexican beef tenderloin simmered in a white wine and unsweetened chocolate sauce, topped with melted cheese. Savory, rich, and unexpected.

Cajun shrimp jambalaya simmers smoky ham, the Holy Trinity of onion, celery and bell pepper, tomatoes and converted rice in bacon drippings before folding in shrimp at the end. A one-pot Louisiana classic.

Rosemary lemon chicken with bone-in breasts marinated in lemon juice, honey, and fresh rosemary, then baked covered and uncovered for juicy meat and golden skin.

This simple side works with various meat main dishes.

To the delight of clam lovers on the East Coast and Pacific Northwest, clams are available year round. OK, let's make some clams.

This simple but scrumptious dish is perfect to make when you don't have a lot of time to prepare dinner.

Cajun-rubbed pork chops seared in a skillet and finished in the oven, topped with fresh pineapple salsa and lime juice. A tropical-spiced dinner ready in 30 minutes.

Barbecued venison roast slow-cooked low and slow after a 24-hour beer marinade with garlic, onions, and bay. The Crock-Pot method that turns lean wild game into pull-apart tender meat.

Easy carrot salad with shredded carrots, fresh herbs, scallions, and a bright lemon-and-safflower-oil dressing. A 15-minute vegan side that brings color and crunch to any plate.

Arkayagan abour is the Armenian royal meatball soup with tiny lamb-and-rice meatballs floated in a lemony egg-thickened broth. Light yet deeply savory, finished with parsley.

Minted fruit salad tossed in a citrus syrup of orange juice, lemon, and a whisper of mint extract. Make-ahead friendly, the fruit drinks in the syrup as it chills, turning ordinary fruit into a brunch centerpiece.

Orange up your burritos with this easy and delicious recipe that is tasty down to the last bite.

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!

Medallions of beef tenderloin with garlic-tomato demi-glace and fresh tarragon. Restaurant-quality steakhouse dish for one, ready in 30 minutes.

Italian marinated eggplant sott'olio made with Japanese eggplant simmered in red wine vinegar, then layered with fresh mint, garlic, and red pepper flakes under olive oil. Marinate two days for bold antipasto flavor.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.