7,888 leaf recipes

Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.

Vegetarian bean stew with slow-cooked fennel and tomatoes in olive oil. Cannellini beans simmered in broth then tossed with wilted fennel, fresh parsley, and lemon.

Baked rosemary turkey patties with whole wheat breadcrumbs and thyme, topped with a creamy rosemary gravy made from scratch. A lighter, herb-forward alternative to beef burgers.

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Mom's shepherd's pie: leftover lamb cubed and simmered with onion, red pepper, rosemary, and parsley under a mashed potato crust. The classic Sunday-roast reinvention.

A succulent shrimp dish that doesn't take a whole lot to make or eat!

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Grilled Pork Tenderloin with Steamed Asparagus recipe

Breakfast chicken hash baked with leftover chicken, gravy or cream, tarragon, and pimiento. A fast way to turn last night's roast chicken into a savory weekend brunch. Serve with corn cakes or waffles.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

A simple bread machine recipe that creates a rich and scrumptious bread that's the perfect breakfast for a large family.

Steamed asparagus with bacon, fresh parsley, and lemon juice. A quick 20-minute diabetic-friendly side dish that works on the stovetop or in the microwave.

Barbecued lamb neck fillet marinated in rosemary, thyme, garlic, and olive oil for up to 48 hours. Butterflied thin for fast, even grilling.

French potato salad dressed with olive oil, white wine, white wine vinegar, shallots, and tarragon instead of mayonnaise. A light, tangy, no-mayo alternative served warm or at room temperature.

Italian-style shrimp and scallop skewers coated in garlicky olive oil, parsley, and breadcrumbs, then broiled until golden and crispy. A rustic seafood showpiece served with lemon wedges.

Moroccan beet salad with boiled beets dressed in lemon, olive oil, cinnamon, sugar, and parsley. Two versions: classic and a spiced variation with orange flower water, cumin, and paprika. Bright cold appetizer.