1,956 leaf recipes

Orange onion shrimp salad with avocado, cucumber, and a bold chili dressing. A fresh, no-cook meal with sweet citrus, creamy avocado, and spicy heat in every forkful.

Jamaican-inspired lamb chops pan-seared and simmered in a reduced fruit syrup with instant coffee, canned peaches, and fresh parsley. Sweet, savory, and boldly aromatic.

Carciofi alla Giudia are Roman Jewish-style fried artichokes baked in olive oil until crisp and golden. Finished with black pepper and fresh parsley.

Chinese-style stir-fried salad greens with lettuce, cucumber, tomatoes, and bell pepper wok-tossed with garlic, vinegar, and sugar until just wilted.

Seasoned mystery crackers made with oyster crackers tossed in buttery oil, cream of chicken soup mix, garlic powder, and parsley. Addictive no-bake party snack ready in minutes.

Simple homemade chicken soup with diced chicken, carrots, celery, and onion in a quick chicken bouillon broth with fresh parsley. Comfort food in an hour.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Turkey piccata: flour-dredged turkey cutlets sauteed in butter and finished with a fresh lemon pan sauce. A lighter, faster take on the Italian veal classic.

Burmese-style coconut rice with grated coconut, cinnamon, turmeric, curry powder, cloves, and bay leaves stirred into cooked rice. A fragrant, warmly spiced side dish ready in 30 minutes.

Tiny turkey knaidlach (matzo ball dumplings) made with ground turkey, matzo meal, parsley, and a hint of nutmeg. Bite-sized, boiled, and perfect for floating in chicken soup or serving at Passover.

Norwegian blueberry soup made with fresh blueberries, orange juice, lemon juice, and gelatin. A chilled Scandinavian fruit soup served cold in bouillon cups with fresh mint.

Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.

Classic chicken stock simmers chicken bones with carrots, onion, celery, bay leaf, thyme, and peppercorns into a rich golden broth. The foundation of soups, sauces, risottos, and braises.

Home-improved tomato sauce doctors canned tomato sauce with sauteed onion, garlic, and fresh herbs. Tastes like scratch-made in 30 minutes.

Medallions of beef tenderloin with garlic-tomato demi-glace and fresh tarragon. Restaurant-quality steakhouse dish for one, ready in 30 minutes.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.