484 bay leaf recipes

Florida bouillabaisse: a Gulf Coast riff on the French classic with fish, shrimp, crab, clams, and softshell turtle in a saffron-tomato broth. Wine, herbs, and white bread for sopping. Feeds a crowd.

Aunt Bunny's Stuffing combines apple, orange, pineapple, water chestnuts, and preserved ginger with raw sausage and 13 herbs and spices for a holiday turkey stuffing that's genuinely unlike any other.

A big-batch, three-meat chili of beef, pork, and chicken, with the beef marinated overnight in burgundy wine, then slow-simmered for hours with beer, Sauterne, and a wallop of chiles. Serious chili for a crowd.

This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor.

Freshly ground cardamom, cloves, and cumin give this yogurt-marinated chicken biryani its heady, aromatic punch. Served over saffron rice, it's a weeknight-friendly take on an Indian classic.

Hy's Georgia chain-gang chili: a three-meat marathon chili with burgundy-marinated beef, ground pork, and poached chicken, simmered three hours with three kinds of chiles, beer, and Sauterne.

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.

Thai red curry scallops (Chuu-Chii) with homemade curry paste, coconut cream, kaffir lime leaves, and fish sauce. Includes a from-scratch paste recipe using galangal, lemongrass, and shrimp paste.

Indian-style beef kofta steamed until tender, then baked in a spiced cream sauce with garam masala, cumin, turmeric, and mango powder. Includes a lighter spinach sauce variation.

Southern-style no-bean chili with 4 lbs of beef, banana peppers, and a 3-hour simmer in beef stock with barbecue sauce, hot sauce, and a deep spice blend. Bold and beanless.

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 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.

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.

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.