7,888 leaf recipes

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.

Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.

Grilled veal chops brushed with extra-virgin olive oil, fresh rosemary, basil, thyme, and lemon zest. Marinated for up to 12 hours and grilled to slightly pink perfection.

Eggplant casserole with bacon, garlic, Italian herbs, and a buttery bread crumb topping. Smoky, savory, and baked until the crumbs turn golden brown.

Rustic Provencal garlic and potato soup with thyme, bay leaves, and a splash of shoyu or miso for umami depth. Simple, warming, and vegan-friendly.

A simple and tasty pickling recipe that's easy to use and enjoy!

Sweet potato carrot soup: a vegan, gluten-free, low-fat broth simmered from sweet potatoes, carrots, and celery, brightened with lemon and paprika at the finish.

Hearty lentil, rice, and barley soup with corn, evaporated milk, and sweet basil, topped with cottage cheese. A thick, creamy vegetarian grain soup with serious staying power.

Welcome this scrumptious dish to your dinner and you won't be disappointed by its wonderful taste.

Veal stew browned on the stovetop then finished in the microwave with beef bouillon, mushrooms, tomato, and onion in a flour-thickened sauce. Fork-tender veal in under 40 minutes.

Lemon grilled chicken with a warm bay-and-basil marinade. Bone-in quarters basted with citrus and poultry seasoning, charred over coals for juicy, herb-bright BBQ.

Salmon tartare with hand-chopped raw salmon, kalamata olives, fresh oregano, shallots, and lemon. Mediterranean appetizer served with toast points and lemon wedges. No-cook elegant starter.

White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.

A silky cream sauce built on butter-sweated onion, pepper, celery, and garlic simmered in milk, thickened with roux, then strained smooth and enriched with cream. A versatile foundation sauce.

Herb-infused pizza dough baked golden and topped with creamy Cambozola cheese and whole roasted garlic cloves. This rustic flatbread pizza keeps things simple, letting the nutty roasted garlic and rich blue-brie cheese do all the talking.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.