Recipes with bay leaves

Tender squid braised in red wine, vinegar, and warm spices like cinnamon and cloves, Cyprus style. A Mediterranean appetizer that's equally stunning served warm or at room temperature.

Grilled Caucasian shashlik from the Russian Tea Room: lamb kebabs marinated overnight in lemon, dill, garlic, and bay leaf, skewered with tomatoes, onions, and peppers. Served over rice.

Lamb vindaloo, the fiery Goan curry with vinegar-marinated lamb, toasted whole spice paste, and 14 cloves of garlic. Punchy, tangy, and intensely aromatic.

Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.

Transform herring fillets into tender, tangy pickled bites with this simple two-day marinade. A classic Polish holiday tradition that takes minutes of hands-on work.

Easy bean, sausage and barley soup for your slow cooker.

Slow cooker chicken cacciatore simmers bone-in chicken pieces with tomatoes, wine, and Italian herbs for 6 hours until fork-tender and swimming in rustic sauce.

French-style escargots baked on mushroom caps with a white wine, garlic, parsley, and butter sauce. A classic bistro appetizer served with crusty bread for sopping up the pan juices.

Microwave lamb stew delivers tender, herb-scented lamb with carrots and potatoes in a thickened gravy, all from the microwave. Faster than a stovetop braise, with the clean, comforting flavor of a classic lamb stew.

Hearty German cabbage soup with bacon, potatoes, rutabaga, and carrots simmered low in chicken broth. Finished with grated Parmesan for a savory, warming bowl.

A creamy and delicious soup that everyone will enjoy!

Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles fromNew Orleans that calls itself the Andouille Capital of the World.

Pressure cooker black bean soup with smoked ham hock, leeks, and beef stock pureed silky smooth with a splash of dry sherry. Hearty, smoky, and ready in under an hour.

Packed with flavor utilizing a myriad of spices and seasonings this garlic Andouille sausage is a winner.

Creamy navy bean soup simmers soaked navy beans with carrots, celery, tomato puree, and thyme, then finishes with cream and milk for a silky high-fiber bowl. A vegetarian, gluten-free comfort soup.

An easy and delicious dish that can be simmered all day to create a wonderful aroma in your kitchen.