8,050 leaf recipes

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

Layered green chile tortilla bake with seasoned ground beef, corn tortilla strips, and melted cheddar. A simple Southwestern casserole that feeds six and comes together in under 45 minutes.

Crispy-coated chestnut roast with onion, celery, garlic, and fresh parsley shaped into a golden roll. A showstopping vegetarian main for holiday dinners and Sunday roasts.

Golden-seared chicken breasts stuffed with tangy goat cheese under the skin, nestled on sauteed zucchini and yellow squash. A one-hour weeknight dinner that feels fancy.

Dump-and-bake chicken and rice casserole with cream of mushroom soup and onion soup mix. Six ingredients, 15 minutes of prep, and the oven handles the rest.

Just 5 ingredients and 40 minutes stand between you and this creamy chicken and stuffing bake. Boneless chicken breasts nestle beside herbed stuffing under a blanket of cream of mushroom sauce.

Tender chicken breast tossed with curry mayo, mango chutney, crunchy celery, and roasted nuts. A luncheon classic that's ready to chill and serve.

Pasta e ceci, a classic Italian chickpea and pasta soup with garlic, olive oil, Parmesan, and parsley. Simple, rustic, and deeply satisfying.

Grilled green onion tarts on puff pastry with swirled new potatoes, melted provolone, and crispy bacon. Individual savory tarts that combine grilling and baking for smoky, cheesy bites.

Salmon rollups wrapped in flaky crescent dough with dill and parsley. Canned salmon makes these a quick appetizer or snack, baked golden and served with warm cheese sauce.

Savory pumpkin spread mixes canned pumpkin puree with nutritional yeast, marjoram, dry mustard, and garlic salt. Vegan, no-cook, and ready in minutes. Thin with water for a dipping sauce.

Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.

Creamy potato soup made from scratch with boiled potatoes, scalded milk, butter, and a touch of celery salt and cayenne. Old-fashioned, smooth, and warming on a cold night.

Rollitos de jaiba (Mexican crab rolls) with crab meat, chili powder, mustard, and tomato juice, shaped into fingers and broiled. A light, no-fry seafood appetizer.

Middle Eastern lentil stew with potatoes, zucchini, and cumin, served with lemon wedges. A hearty, budget-friendly one-pot meal that's naturally high in fiber and protein.

Curried lima bean soup with whole cloves, peppercorns, and bay leaf simmered until tender, then finished with bloomed curry powder and paprika. A hearty vegetarian bean soup.