2,020 bay leaf recipes

Herb-packed chicken spaghetti sauce with oregano, basil, marjoram, and rosemary simmered in tomato paste and sauce. Make it in the microwave for a quick dinner or on the stovetop for deeper flavor.

We use lemon all the time, of course not just because it looks cute, also it enhances flavor of our dish. We use the whole lemon to make these delicious pickles, from the peel to the juice.

A popular Egyptian soup, Ful Nabed is simple and nutritious.

Mediterranean roast fish with crusty potatoes, black olives, artichokes and bay leaves baked together. One-pan dinner with sea bass or snapper, ready in 40 minutes.

Oklahoma-style brisket sandwiches braised until fork-tender, then baked in a ketchup-Worcestershire sauce spiked with instant coffee and brown sugar. Sliced thin and piled on buns.

A very easy dinner using hot dogs as the main ingredient.

Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.

Braune Bohnen, German green beans in a savory brown gravy: a dark roux loosened with broth and seasoned with a clove-studded onion, bay and a touch of sugar, then folded with al dente green beans. A cozy old-world side dish.

Sweetbreads poached with onion, shallot, thyme, and bay, then finished in cream and veal stock. A New York masterchef ravioli sauce built on luxury offal.

Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.

Slow cooker beef stew with tender chuck, zucchini, potatoes, celery, and green pepper simmered all day in a marjoram-scented broth. Finished with a quick skillet gravy spooned over everything.

This savory dish is perfect for a cold night and will keep you warm with every bite!

Ale-poached salmon trout with butter-tossed button onions, mushrooms, and carrots in a rich reduced ale sauce. A classic Irish monastery-style fish dish with rustic elegance.

German lentil soup with sliced frankfurters, carrots, celery, and onions, finished with a splash of vinegar for tang. A filling one-pot soup ready in about an hour.

Neil Perry's Rockpool Coffin Bay scallops with braised capsicum and tomatoes: pan-seared scallops on a blanched pepper-tomato base, crisped herbs, and lemon-olive oil pan dressing.

Browned chicken pieces simmered in a curried tomato broth, then smothered in a rich, velvety peanut butter sauce. Inspired by West African groundnut stew, this one-pot comfort meal is served over rice.