401 bay leaf recipes

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.

Ground beef and black bean chili with green peppers, carrots, and red pepper flakes simmered in tomato juice. Ladle it over hot rice for a filling 45-minute dinner.

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.

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

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

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

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.

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.

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.

Roasted beet puree with a seven-herb and spice crust of oregano, thyme, fennel seed, coriander, rosemary, and peppercorns. Finished with butter for a glossy, earthy side dish.