484 bay leaf recipes

A traditional English pot roast marinated 24 hours in spiced vinegar, then seared and braised low and slow until fork-tender. Just 7 simple ingredients for a hearty beef dinner.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Homemade corned beef from scratch: brisket cured 10 days in a kosher salt brine with juniper, allspice, bay, and garlic. Includes Reuben sandwich assembly.

Pickled pink eggs tinted with beet juice and brined in a vinegar-pickling-spice mix with garlic and bay leaf. Classic pub-snack or potluck appetizer that gets better the longer it sits. Just six ingredients.

Carne mechada is a Latin American shredded beef braised in red wine with garlic, onions, and bay leaves until pull-apart tender. Sauced with sauteed peppers for a rich, savory filling.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Braised pork chops with cumin, turmeric, and paprika in a simple onion-garlic pan sauce. Golden-seared and simmered low for tender, spice-rubbed flavor.

Portuguese piri-piri sauce: hot chili peppers, bay leaf, and lemon zest infused in olive oil. A 24-hour shake-and-wait condiment that keeps indefinitely. Drizzle on grilled chicken, fish, or pasta.

Traditional turtle and ham soup simmered with cloves, bay leaf, thyme, garlic, and chopped lemon. A hearty Cajun-style wild game soup with deep, savory flavor.

Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.

Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.

German braised red cabbage (Rotkohl) with sliced apples, vinegar, and bay leaf. A simple, tangy side dish that pairs with pork, sausage, or sauerbraten.

Diced bass mixed with tomato, onion, thyme, and bay leaves, wrapped in mashan leaves and steamed. A traditional Guatemalan fish tamale (tashmul) that's rustic, aromatic, and ready in 40 minutes.

Roasted Cornish hens stuffed with cherry tomatoes, fennel, fresh basil, and garlic, served with butter-soft French roasted garlic bulbs.