7,888 leaf recipes

Hearty low-fat vegetable soup with potatoes, zucchini, squash, carrots, pureed tomatoes, and kidney beans. Oil-free and loaded with garden veggies, this make-ahead soup tastes even better the next day.

Linguine with seafood, a southern Italian classic with shrimp, scallops, and mussels in a chili-spiked tomato sauce brightened with white wine, lemon zest, and fresh basil. The pasta night that drinks like dinner out.

Pepper-crusted roast beef rubbed with Dijon and coarsely cracked mixed peppercorns, served with a compound butter of roasted red peppers, basil, and parsley. A showstopper roast that slices beautifully.

Authentic French onion soup built on a homemade veal-and-chicken stock and deeply caramelized onions, ladled over toasted croutons and broiled under a blanket of melted Gruyere. The real, from-scratch classic.

Hearty minestrone soup with bacon, pearl barley, kidney beans, and vegetables in a beefy tomato broth. A thick, filling one-pot soup with Italian herbs and a smoky backbone.

Sauteed calves liver with avocado slices in a brown butter, lemon, and white wine sauce with thyme and parsley. An elegant, retro main course ready in 30 minutes.

Low Country oyster loaf with cracker-crusted fried oysters stuffed inside herbed French bread. A classic Southern seafood sandwich served hot with lemon.

Add some sophistication to the dinner table with this scrumptious dish that will make your family think their in a fancy restaurant.

Pounded chicken breasts wrapped with prosciutto and sage, pan-seared golden and finished in a Marsala mushroom sauce. Italian elegance in 30 minutes flat.

No-cook summer spaghetti with a cold marinated sauce of Roma tomatoes, green olives, capers, garlic, and fresh herbs tossed with hot pasta.

Madeira roast pheasant with herbes de Provence butter tucked under the skin, a roasted vegetable bed, and a silky Madeira pan sauce. A show-stopping holiday game bird recipe.

Gobi paratha, the classic Punjabi stuffed flatbread filled with grated cauliflower, green chilies, fresh ginger, cilantro and tangy amchur. Cooked golden on a hot tava with ghee, served with yogurt.

Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.

Lemon cloud dessert with a light baked soufflé top and chilled strawberry-mint compote. An elegant Easter or spring dinner-party dessert with bright citrus and fresh fruit.

Grilled split lobster served alongside a fresh herb salad of basil, mint, fennel fronds, chervil, chives, and parsley dressed in lemon and olive oil. Simple, elegant, done in 30 minutes.

Sliced chicken breast sautéed with fresh herbs, tossed in a creamy white wine sauce with shallots, garlic, and chewy sundried tomatoes. A quick, elegant 30-minute dinner for six.