7,888 leaf recipes

Soupa tsatziki is a chilled Greek yogurt and cucumber soup with garlic, dill, mint, and fruity olive oil. No-cook, served icy cold with meze. Tangy, herbaceous, summer-perfect.

Fat-free marinated butternut squash with balsamic vinegar and fresh mint. Briefly sauteed to stay firm, then chilled for a bright, tangy vegetarian side dish.

Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.

Homemade herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix in minutes and store in jars for seasoning chicken, vegetables, and meat.

Potato collops, a traditional Irish layered dish with thinly sliced potatoes, diced bacon, onion, parsley, and cheddar baked in milk until golden and bubbling. Comfort food from the Emerald Isle.

Leg of lamb marinated in white wine, scored and stuffed with tarragon, then slow-roasted and finished with a velvety cream pan sauce. Sunday roast worthy of a standing ovation.

Campfire potatoes are a cheesy foil-packet side for the grill, sliced potatoes and onion with butter, cheddar, and a splash of Worcestershire, steamed tender in broth. Easy, no-cleanup cooking for cookouts.

Minted peaches and melons is a fresh summer fruit salad of ripe peaches and cantaloupe in a light orange-lemon dressing, finished with chopped mint and toasted almonds. No cooking, and easy to make ahead.

Lady apple fruit wreath ringing a holiday roast with spiced crabapples frosted in tinted cream cheese and rolled in toasted pecans, set on a bed of parsley. A retro edible garnish for your festive platter.

Peaches in red wine Tuscan style with blanched peaches soaked in a hot vanilla-sugar wine syrup with roasted almonds and fresh mint. An elegant Italian summer dessert.

Raw mushroom dip with whipped cream cheese, fresh chopped mushrooms, onion, and parsley. A no-cook appetizer spread for crackers or open-faced sandwiches.

Elegant red wine fruit soup with poached pears, candied orange slices, pineapple, and a crème fraîche finish. A stunning French-inspired dessert layered with star anise, vanilla, and cardamom.

Mollettes are Mexican open-faced toasts stacked with warm refried beans, melty cheddar or Monterey Jack, and a spoonful of salsa on toasted french rolls. A party-ready appetizer that disappears fast.

Anchovies seem to have a natural affinity with veal - consider ossi buci, for instance, those not in the know usually cannot pick the presence of anchovies in this pot-roasted dish, but they do rave about the flavour.

Chocolate mint mousse made with semi-sweet chocolate, creme de menthe, whipped cream, and decorative chocolate wedges. A rich, elegant dessert with a cool minty finish.

Basic bread stuffing with toasted bread cubes, butter-softened onions and celery, sage, and parsley moistened with turkey stock. The classic Thanksgiving stuffing that fills a 12 to 14-pound bird.