7,888 leaf recipes

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Endive, beet, and red onion salad with a Dijon mustard and red wine vinegar dressing. A vibrant French-style salad with earthy beets, bitter endive, and sharp onion.

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.

Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Baked barley casserole with sauteed mushrooms and onions in chicken broth. Pearl barley absorbs the savory broth as it bakes, turning tender and chewy with a nutty flavor.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Light pasta with sauteed baby artichoke hearts, garlic, lemon, and fresh Italian parsley in a brothy sauce. A low-calorie Italian dish ready in just 15 minutes.

Dairy-free fettuccine Alfredo made with soy milk and soy cheese for a creamy, cholesterol-free weeknight pasta. Tossed with garlic, steamed vegetables, and cracked pepper in one pan.

Fresh mushroom slices marinated in olive oil, lemon juice, and garlic, chilled until tangy and tender, perfect with breadsticks.

Spaghetti aglio e olio is the classic Italian pantry pasta: spaghetti tossed with garlic gently fried in olive oil, hot red pepper, and parsley. Five ingredients, ready in under 30 minutes.

Classic British fish pie with poached white fish in a creamy parsley and egg sauce, topped with mashed potato and baked until golden. Simple, hearty comfort food.

Beef round steak roll-ups stuffed with bacon, browned and pressure-cooked in onion soup gravy. Tender, savory roulades with a thick cornstarch-thickened sauce.

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

Minced lamb fondue rolls seasoned ground lamb with scallions and breadcrumbs into walnut-sized balls that get speared and deep-fried at the table. Served with a creamy sherry-mushroom sauce for dipping.

I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd my family (2 adults and 3 teens) only eat about half. This can be made ahead and chilled until ready to use.