7,888 leaf recipes

Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.

This is great spread across the top of broiled salmon or halibut fillets. You can also toss it with pasta as a simple side dish, or add broiled or steamed slices of chicken, seafood, or vegetables to make a main dish.

Microwave crab-stuffed jumbo shrimp butterflied and topped with a buttery crab meat, breadcrumb, and lemon filling with cayenne. An easy appetizer ready in 20 minutes.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

Flaky phyllo strudel stuffed with shrimp, white fish, mushrooms, and creamy ricotta. Inspired by Cape Cod's seafood tradition, this golden, buttery roll is an elegant main course.

Seasoned beef meatloaf with oatmeal, thyme, nutmeg, and cayenne, bound with eggs and beef stock. Starts at high heat for a crust, then bakes low to stay juicy.

Cheeseburger loaf is a retro meatloaf made with cream of cheddar soup, dill pickles, and onion, topped with warm cheddar sauce. All the flavors of a cheeseburger in meatloaf form.

Hearty ground beef and rice casserole simmered with crushed tomatoes, herbs, and mushroom soup, then broiled under a bubbly blanket of melted cheddar. Table-ready in 40 minutes.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

Macaroni and cheese quiche turns boxed mac and cheese into the crust for a hearty egg, ham, mushroom, and cream-of-mushroom-soup bake. A retro casserole hack with two dinners worth of comfort.

Fiddlehead and ham casserole layered with a parsley-chive white sauce and topped with buttered bread crumbs. A classic springtime casserole showcasing foraged fiddlehead ferns.

Oven-roasted pearl barley with mushrooms, thyme, rosemary, sage, and marjoram baked in chicken broth until tender and nutty. A hearty whole grain side dish.

Marinated asparagus salad with red pepper, red onion, and tangy raspberry vinaigrette. A make-ahead cold side dish that gets better overnight. No oil, naturally light.

Grilled butterflied leg of lamb marinated in olive oil, lemon juice, tomato paste, rosemary, and garlic. Marinate overnight, grill 30 minutes, and slice thin for a crowd.

Syrian noodles with lentils is a hearty one-pot vegetarian stew of cumin and coriander-spiced lentils simmered until tender, then finished with broken vermicelli. High-fiber comfort food that feeds six for pennies.