7,888 leaf recipes

Mussels and shrimp with penne in a fresh tomato sauce with garlic, basil, mint, and a splash of brandy. A rustic Italian seafood pasta dinner.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Browned chicken breasts in a thick, savory gravy topped with fluffy rosemary-garlic dumplings and sweet green peas. A cozy Dutch oven dinner that fills the kitchen with the scent of fresh herbs.

Traditional Mexican barbacoa: whole lamb slow-roasted in a maguey leaf-lined earth pit for hours. This ancient communal feast from Mexico City feeds 24 and delivers smoky, fall-apart tender meat like nothing else.

Rustic herb and barley stew with rabbit, leeks, garlic, and sage simmered until fall-off-the-bone tender. Pearl barley thickens the broth into a hearty, one-pot meal.

Ground beef patties shaped like filet mignon with a butter center, wrapped in foil collars, pan-seared and served with a red wine rosemary sauce and mushroom caps.

Slow cooker whole chicken poached with aromatics for 7-9 hours, served with a classic French-style cream sauce made from the cooking stock. A crockpot set-it-and-forget-it dinner.

McCall's Creole jambalaya: a classic three-protein Louisiana rice dish with smoked ham, sausage, and shrimp, simmered with thyme, paprika, and bay in one pot. Serves a crowd, feeds all week.

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.

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.

Instead of leaving turkey for Thanksgiving, try this succulent dish that will have you gobbling up every bit of it!

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

Nanaimo salmon and mushroom kebabs roasted hot and fast for crisp edges and tender, buttery fish. Lemon-parsley marinade plus breadcrumb crust on Pacific Northwest classic skewers.

No need to buy store-bought salt substitute, because this recipe is so easy, and you probably have already had most of these spices in your pantry. Much cheaper and tastier at the same time.

Orange Pork Tenderloin with Orange Marmalade Sauce recipe

Tangy cream sorrel soup with leeks, potatoes, and fresh herbs, pureed silky smooth. A classic French potager soup with a bright, lemony bite that's ready in 40 minutes.