411 bay leaf recipes

Basmati rice simmered in chicken broth with sliced mushrooms and a bay leaf. A simple, fragrant 4-ingredient side dish ready in 35 minutes.

Turkey tomato soup with leftover cooked turkey, fresh tomatoes, bay leaf, and thyme in a simple chicken broth base. A homey, weeknight-fast way to turn Thanksgiving leftovers into a bright bowl.

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.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

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.

Flexible vegetable stock you can customize with whatever fresh veggies or leftovers are lurking in your crisper drawer, ready in 90 minutes with zero food waste.

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

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

A tasty dish made of cooked red cabbage and apples. Can be used as an appetizer or a main dish.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

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.

Lemony green lentils simmered with cumin, cinnamon stick, chili flakes, ginger, and whole lemon slices. A bright, vegan, one-pot Indian-style side dish ready in under an hour.

A good stock can greatly improve and add flavor to many meals.

Garlic broth made with two whole heads of garlic, saffron, curry powder, and sage. A pureed vegetarian soup with deep, aromatic flavor from simmered garlic and warm spices.

Gingersnap pot roast slow-cooked with sweet potatoes and carrots in a tangy gingersnap-vinegar gravy. A German-inspired crockpot dinner where the cookies thicken and flavor the sauce.

Crock-Pot chicken cacciatore slow-cooked in tomato paste, red wine, mushrooms, and Creole seasoning until the meat falls off the bone. A set-it-and-forget-it Italian-Cajun fusion served over pasta.