8,050 leaf recipes

New England chuck roast slow-cooked with carrots, onions, celery, and cabbage wedges, served with a homemade horseradish gravy from the pot broth.

Fresh tuna and red potato salad dressed with low-fat yogurt, red wine vinegar, and cumin instead of mayo. Grilled yellowfin tuna, celery, and parsley make this a lighter, protein-packed main dish salad.

Potato soup with tender egg dumplings, celery, sauteed onions, and a finishing swirl of sour cream. A Central European comfort bowl for cold nights.

Portuguese bacalhau casserole with salt cod, potatoes, and onions layered and baked with bread crumbs, garnished with olives, hard-boiled eggs, and fresh parsley.

Gluten-free red beans and rice, New Orleans style, with ham, the holy trinity of onion, celery, and bell pepper, plus garlic and crushed red chili. Hearty Cajun comfort over brown rice.

Lean beef stroganoff made with round steak, fresh mushrooms, dry sherry, and nonfat yogurt instead of sour cream. All the creamy richness with a fraction of the fat.

Creamy Italian shrimp risotto built on a homemade saffron shrimp-shell stock with oyster mushrooms, zucchini, white wine, and Parmesan. The extra step of making stock from the shells is what sets this apart.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Grilled veggie burger with pineapple, red onion, Swiss cheese and lettuce on a whole wheat bun. Tropical vegetarian burger ready in 20 minutes.

Tender beef chunks simmer with bay leaf and red pepper, then bake with rice, kidney beans, bell peppers, and curry powder in this hearty one-dish meal.

Skillet fettuccine pie with seasoned beef sauce on the bottom and a Parmesan-egg-noodle crust on top. Pan-flipped onto a platter for a stovetop one-pan dinner.

Italian-American spaghetti and meatballs with a three-meat blend (beef, pork, veal), a slow-simmered tomato sauce with red wine, and parmesan-bread crumb meatballs browned then finished in sauce.

Parmesan breaded chicken dipped in buttermilk and coated with seasoned breadcrumbs, Parmesan, oregano, rosemary, and basil, then baked covered until juicy. An oven-baked Italian herb chicken.

Veal grillades and grits, a classic New Orleans Creole brunch dish. Flour-dusted veal steaks browned and baked in a rich tomato-pepper gravy, spooned over creamy grits.

Charbroiled swordfish steaks topped with a fresh citrus salsa made from ruby red grapefruit, oranges, limes, lemon, bell peppers, and a splash of tequila. Bright, healthy, and grill-ready.

Veal scaloppine with tomatoes and olives: thin-pounded veal cutlets seared quick, then topped with a bright pan sauce of bell peppers, pimento olives, and red wine vinegar.