7,888 leaf recipes

One-pot Italian rice cooked in tomato juice with artichoke hearts, sun-dried tomatoes, and olives finished with Parmesan for a flavorful Mediterranean side dish.

Deviled codfish patties with flaked cod, mustard, Worcestershire sauce, lemon juice, and mayonnaise, baked golden with a paprika crust. A New England fish cake classic.

Red lentil dal with cinnamon sticks, fresh ginger, green chili, and lemon. A warming, naturally vegan lentil stew with Indian-inspired spices.

Add a new salad to your meals with this recipe that includes almonds and mandarin oranges.

Lemon-tarragon chicken breasts with mushrooms and sherry, finished with a sour cream pan sauce over egg noodles. A creamy, herbed skillet chicken dinner ready in under 45 minutes.

Cream of cauliflower soup with leeks, white wine, tarragon, and heavy cream, pureed silky smooth. Includes a cauliflower cheese soup variation with melted Swiss.

Lamb cutlets pan-fried in ghee and served with an aromatic coffee sauce made with honey, Worcestershire, cardamom, mace, cinnamon, and lemon juice.

Beer and cheese soup blends sharp cheddar with a bottle of ale, mirepoix, mustard, Tabasco, and Worcestershire. A Wisconsin tavern classic with a velvety bite of malty heat.

Pecan wild rice pilaf with wheat pilaf, dried currants, fresh mint, orange zest, and Italian parsley. A festive room-temperature side dish for holiday tables.

Pepperoni mushroom pizza on a gluten-free rice crust made with cooked rice, egg, and cheddar. Topped with mozzarella, tomato sauce, and Italian herbs. Oven or microwave.

Classic French onion soup with slowly caramelized onions in beef broth, a splash of port wine, and broiled Swiss and Parmesan cheese on toasted baguette. Make ahead and finish under the broiler.

Paprika-browned turkey simmered with tomatoes, potatoes, green peas, mushrooms, and bell pepper in a herb-seasoned broth. Serve over hot rice for a hearty island-inspired stew that feeds the soul.

Golden homemade popovers split open and filled with a tarragon-scented chicken and pea filling made lighter with yogurt, skim milk, and white wine. Low-calorie comfort food that still satisfies.

Turkey meatloaf ring: a lean, veggie-flecked ground turkey loaf baked in a ring pan with peas, corn, and a tomato glaze, then filled with steamed broccoli and cauliflower. A lighter take on meatloaf.

Roasted vegetable soup that starts with a from-scratch stock: carrots, onions, leeks and tomatoes roasted until deeply browned, then simmered into a rich broth. Built into a hearty vegan soup with potatoes, zucchini, pasta and peas.

Crustless spring vegetable pie layered between fresh breadcrumbs with carrots, cauliflower, peas, scallions, eggs, feta, and thyme. A vegetarian quiche-style main that bakes in 25 minutes.