2,077 bay leaf recipes

Vegetarian saffron rice timbales stuffed with spicy black beans and topped with fresh avocado-tomato salsa. A stunning three-component plant-based main dish.

Pit-master style Brunswick stew with smoked pulled pork, roasted chicken, okra, lima beans, and corn simmered in homemade stock. Low and slow for hours, packed with smoky, tangy heat.

Southern pot likker chili built on collard-green broth with smoked chuck, ground beef, pintos, chipotle, habanero, and a splash of beer. Long-simmered, deeply smoky, bowl-licking good.

Competition-style Texas chili with 4 pounds of cubed round steak, 14 spices including curry and cinnamon, green chiles, and a secret weapon: milk chocolate melted in at the end.

My sister told me this quick homemade pizza is very good, easy to make, and nice to taste, I will prefer to cooking it at Thanksgiving!

Fresh tomato soup with a bouquet garni of parsley, bay leaf, celery, thyme, and marjoram, pureed smooth with caramelized onion and a butter roux. Topped with sour cream and fresh dill.

Monaco-style sweet-sour braised pearl onions with tomato, vinegar, sugar and herbs. Classic French Riviera vegetable side dish and cold antipasto topping.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Pan-fried chicken rubbed with lemon and cinnamon, served with sauteed bananas and a creamy pan gravy. A Southern classic with an unexpected sweet-spiced twist.

Traditional Portuguese snails simmered for two hours with oregano, bay leaf, garlic, and olive oil. Served warm in saucers with bread for dipping in the aromatic broth.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

Mouclade, the classic French Bordeaux mussel dish steamed with shallots, white wine, saffron, and cream. Like moules marière's richer, golden cousin.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Daube glace, a classic Cajun cold jellied beef and pork roast braised with bell peppers, lemon, thyme, and bay leaf. A two-day New Orleans holiday tradition.

Tired of the same old stew? Well be spontaneous and try this favorite that will keep wanting more.