8,050 leaf recipes

Slow-cooker beef chili with pinto beans, green chiles, jalapeños, and a splash of balsamic for brightness. An Arizona-style chili that simmers 8 hours and tastes better the next day.

Puerto Rican beef stew braised in red wine and beef broth with potatoes, carrots, and green beans. A hearty Dutch oven dinner with deep, herb-rich gravy.

Dutch spiced chicken soup (Hollandse Kippesoep) slow-simmered with mace, cloves, rosemary, and thyme. Rich bone broth with vermicelli and tender pulled chicken.

Pan-seared lamb loin steaks with rosemary, garlic, and dry vermouth sauce with mushrooms, shallots, and lemon peel. An elegant dinner finished in the oven.

Seared sea bass baked in a slow-simmered Greek tomato sauce with garlic, onions, white wine, rosemary, and bay leaves. Feeds eight and fills the kitchen with Mediterranean aromas.

Homemade chicken soup simmered with celery, bay leaf, and peppercorns, finished with tiny butter dumplings dropped right into the broth. Old-fashioned comfort in every spoonful.

Yalanchi sarma, the traditional Armenian meatless dolma with rice, tomatoes, dried mint, allspice, and lemon juice, simmered in grape leaves until tender. A classic cold mezze dish.

English steak and kidney pie with beef round steak, kidneys, mushrooms, and carrots slow-simmered in gravy under a flaky pastry crust. A proper British pub classic done right at home.

Add a sophisticated look and taste to dinner with this scrumptious recipe that will become one of your favorites.

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.

Norwich Inn boiled chicken dinner with leeks, cabbage, potatoes, carrots, and tarragon in white wine broth. A light, New England one-pot meal served in brothy soup plates.

Tabouleh is a traditional Lebanese parsley salad with fine bulgur, scallions, mint, ripe tomatoes, and a sharp lemon-olive oil dressing. Bright, herbaceous, and built around parsley, not grain.

Hearty slow cooker beef vegetable soup loaded with potatoes, carrots, stewed tomatoes, and herbs. Six hours on low builds a broth that warms you from the inside out.

Shrimp boat on a crispy Boboli shell with lemon ricotta, artichoke hearts, and herb-sautéed shrimp in a white wine reduction. Ready in 30 minutes flat.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Hawaiian laulau with pork shoulder and salmon wrapped in luau leaves and ti leaves, steamed for 3 to 4 hours. A traditional island dish with just four ingredients.