1,753 leaf recipes

Japanese tofu and shrimp donburi rice bowl with scrambled eggs, shredded carrots, and scallions in a soy-sweet sauce. Fifteen minutes from stove to table. Quick, filling, and full of umami.

Chilled raspberry soup with sour cream, dry sherry, pineapple juice, and grenadine, thickened with gelatin and refrigerated overnight. An elegant cold dessert soup.

Pride of Erin soup is an Irish cabbage and potato soup with mace, blended almost smooth and served with whipped cream and Parmesan. A creamy, comforting soup with subtle spice from ground mace.

Hot dog potato soup with sliced frankfurters, corn, carrots, and evaporated milk in a creamy thyme-seasoned broth. A hearty, kid-friendly one-pot soup ready in 40 minutes.

Hot rough tomato soup simmered with fresh tomatoes, ghee, dried red chiles, whole cloves, peppercorns, and bay leaves. An Indian-spiced, chunky vegetarian soup with real heat.

Sun-dried tomato stuffed peppers with rice, shallots, garlic, fresh basil, rosemary, and Parmesan. A quick vegetarian dinner baked in just 15 minutes.

Focaccia with Parmesan, rosemary, and olive oil baked on a cornmeal-dusted sheet until golden and crusty. A simple yeast bread with a one-hour rise and just a handful of ingredients.

Mom's brown stew with beef cubes simmered for two hours in a Worcestershire and lemon-spiked broth with potatoes, carrots, and pearl onions, finished with a flour-thickened gravy.

Gujarati-style roasted potato salad with toasted mustard seeds, cumin, lemon juice, and pistachio garnish. An Indian-spiced twist on potato salad that's warm, vibrant, and completely mayo-free.

Marinated asparagus bundles tied with blanched green onion strips and marinated in red wine vinegar with oregano and tarragon. An elegant make-ahead appetizer.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Lemon poinsettia cookies decorate buttery lemon shortbread with cream cheese spread, sliced strawberries, and mint leaves arranged like holiday flowers.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Green pea phyllo purses: crisp phyllo pouches stuffed with a bright Indian-spiced pea filling of ginger, jalapeño, cilantro, and mint. An elegant vegetarian appetizer.

Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.

Spinach ricotta stuffed shells with a cabbage twist, baked in tomato-broth sauce with nutmeg. A lighter Italian-American main with hidden-vegetable smarts.