7,888 leaf recipes

Old-fashioned stewing hen braised tender in seasoned broth, served over mashed potatoes or rice with a lemony green pea cream sauce. The kind of cooking grandma got right.

Larb (larp): Thai-Isaan minced beef salad with fire-roasted garlic and shallots, toasted rice powder, fish sauce, lime, chili, and fresh herbs. Served in lettuce cups with mint.

A delicious chilled soup that's made from plain yogurt, light cream and cucumbers.

Greek-style braised lamb shoulder with orzo cooked in the pan drippings with tomatoes, dill, and parsley. A one-pot meal where the pasta absorbs all the rich lamb and tomato broth.

Cajun seafood gumbo with shrimp, lump crab, ham, and okra built on a dark cocoa-colored roux. Finished with file powder for authentic Louisiana flavor and body.

Fresh soba noodle salad with crunchy vegetables, herbs, and lime-sesame dressing served in crisp lettuce cups. This healthy Asian-inspired salad is ready in 25 minutes.

Garlic shrimp linguine with rosemary, oregano, and a touch of cayenne. Eight cloves of garlic, lemon-spiked olive oil, fresh spinach and tomato, finished with parmesan.

Spring artichoke hearts, tender leeks, and sweet peas simmer into light herbed soup brightened with mint, parsley, and a drizzle of Parmesan-topped olive oil.

Try this flavorful Irish boiled dinner at St. Patrick's Day!

Oysters Souvenir de Tahaa breads and pan-fries fresh-shucked oysters, then plates them around a silky cream-of-shallots sauce reduced with white wine, lemon and oyster liquor.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.

Barbecued chicken burritos wrap shredded rotisserie chicken, BBQ sauce, black beans, corn, and sour cream in whole wheat tortillas. Leftover-chicken dinner in 15 minutes.

Pan-fried chicken breasts in a bright lemon butter sauce with garlic and fresh parsley. Pounded thin for even cooking and ready in 45 minutes with just seven ingredients.

Baked red snapper topped with a steamed yucca root, tomato, and vegetable relish seasoned with thyme and cayenne. The vegetables are steamed first, then spooned over the fish to finish baking together.

Why preheat the oven when you can cook this hearty casserole in your crockpot while you're away.

Curry-rubbed lamb rib chops seared in peanut oil until crusty and golden, finished with a silky wine-butter pan sauce of shallots, broth, and tomato paste. A fast, refined dinner for four.