2,077 bay leaf recipes

Eingemachtes Kalbsfleisch, traditional German veal in a creamy lemon-and-egg-yolk-thickened gravy. A classic Swabian comfort dish served over potato dumplings or pasta.

Curried spinach and chickpea soup with pearl barley, half the chickpeas pureed for a creamy base, the other half left whole for bite. Vegetarian, high-fiber, lightly spiced with curry powder and cumin.

Soupe de saumon a la creme is a French salmon cream soup made with a homemade fish stock, diced salmon, and whipped cream finished with fresh dill. An elegant, light first course for a dinner party.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

Red beans and rice cooked the proper way: dried kidney beans simmered with bay and bell pepper, then the bean stock cooks the rice along with sauteed onion, pepper, garlic, and cumin. Vegetarian, deeply savory, all in one pot.

Moose stew braises cubed game meat with red wine, beef broth, pearl onions, carrots, and new potatoes. A Northwoods chop-house classic thickened with buttery beurre manie.

Lobster Bisque Elegante is a classic French-style creamy lobster soup built on a homemade stock from the lobster shells, thickened with a buttery roux and finished with cream. A restaurant-quality starter from scratch.

Classic French onion soup gratinee: deeply caramelized onions simmered in beef broth, topped with toasted French bread and bubbling Gruyere. Pure bistro comfort.

Fish fillets with tomatoes, capers, and olives is the Veracruz-style Mexican classic: lime-marinated red snapper or halibut simmered in tomato-olive-caper sauce spiked with pickled jalapeños and warm spices.

Sweet pepper and basil frittata with slow-cooked red and yellow peppers, fontina, Parmesan, and fresh basil, finished with a brushed-on balsamic reduction for a tangy glaze.

Lamb, chickpea, and vegetable couscous is a Moroccan-style braise of cubed lamb shoulder simmered with carrots, turnips, zucchini, and peppers in a cinnamon-spiced tomato broth over fluffy couscous.

Cozy winter turkey chili: a lean, hearty chili with cooked turkey, kidney beans, tomatoes, green pepper, and warming chili-cumin spices. The lighter alternative to beef chili that doesn't taste like a compromise.

Brined and roasted pork loin with a pinot noir pan sauce, thyme, juniper berries, and whole grain mustard. An elegant Sunday roast for dinner-party plating.

Seafood bouillabaisse with white fish, shrimp, oysters, and crab in a saffron-spiked tomato-wine broth. Slow-simmered base, quick-added seafood, finished in under two hours.

A killer no-bean Texas-style chili with coarse-ground chuck, beer, tequila, whiskey, and six whole jalapeños. Not for the faint of heart.

Slow-braised shredded beef in red and green chile sauces with tomatillos, green chiles, and cumin. A New Mexican-style chile stew served with avocado and white cheese.