Recipes with bay leaves
2,034 recipes
Baked Lasagne
Lasagna lovers will adore this easy recipe that will have them drooling once dinner is ready!
Plattsburgh Tomato Beef Soup
Hearty ground beef and tomato soup with rice, celery, and a touch of chili powder. A quick one-pot soup that simmers in just 20 minutes with simple pantry staples.
Duke's Clam Chowder
Thick, creamy New England-style clam chowder loaded with bacon, new potatoes, and tender chopped clams in a herb-rich cream base. Finished with fresh dill and parsley for a bowl that tastes like the coast.
Authentic Maryland Crab Soup
Authentic Maryland crab soup loaded with lump crab meat, potatoes, carrots, corn, and tomatoes in a savory fish stock. This Chesapeake Bay classic is brothy, chunky, and on the table in 45 minutes.
Caribbean Fish Chowder
Many recipes come out of the Caribbean that people
either like or hate on first taste. This particular
recipe is for a chowder that is excellent.
Duck Stock
Homemade duck stock is as delicious as any stock you make by yourself, it may take some time, but when you taste it, you will feel it's well worth the effort.
Split Pea & Lamb Soup
Hearty split pea soup with tender lamb shoulder chunks, built on deeply browned vegetables and chicken broth. A rustic, stick-to-your-ribs bowl that simmers low and slow and tastes even better the next day.
Vietnamese Curry or Cari
A fragrant Vietnamese chicken curry simmered in coconut milk with lemongrass, sweet potatoes, and carrots. Serve over rice or rice noodles for a warming one-pot meal.
Pickled Pork
Old-school Cajun pickled pork made with vinegar, mustard seeds, garlic, and hot sauce. Brine boneless pork butt for 3 days to create the essential base for authentic red beans and rice.
Pickled Pigs' Feet
Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.
Chicken Seasoning Mix
Homemade Cajun chicken seasoning with three kinds of pepper, garlic, onion, filé powder, and ground bay leaves. Mix it up in 5 minutes and keep it in the pantry.
Dr. Oetker's Sauerbraten
Traditional German sauerbraten marinated 4 to 6 days in vinegar with peppercorns, cloves, and bay leaf, then braised until fork-tender with a gingersnap gravy. Authentic Old World pot roast at its finest.
Turkey-Stuffing Soup
Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.
Backyard Booyah
Backyard booyah, the giant slow-simmered meat-and-vegetable stew of the Upper Midwest. Beef, soup bones, and chicken cooked until they fall off the bone, then loaded with vegetables in a kettle.
Callos a la Madrilena
Callos a la Madrileña is a classic Madrid tripe stew slow-simmered with chorizo, ham, pig's foot, white wine, and smoky paprika. Rustic Spanish comfort food at its finest.
Cherokee Casserole
Hearty ground beef and rice casserole simmered with crushed tomatoes, herbs, and mushroom soup, then broiled under a bubbly blanket of melted cheddar. Table-ready in 40 minutes.
Lasagna lovers will adore this easy recipe that will have them drooling once dinner is ready!
Hearty ground beef and tomato soup with rice, celery, and a touch of chili powder. A quick one-pot soup that simmers in just 20 minutes with simple pantry staples.
Thick, creamy New England-style clam chowder loaded with bacon, new potatoes, and tender chopped clams in a herb-rich cream base. Finished with fresh dill and parsley for a bowl that tastes like the coast.
Authentic Maryland crab soup loaded with lump crab meat, potatoes, carrots, corn, and tomatoes in a savory fish stock. This Chesapeake Bay classic is brothy, chunky, and on the table in 45 minutes.
Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent.
Homemade duck stock is as delicious as any stock you make by yourself, it may take some time, but when you taste it, you will feel it's well worth the effort.
Hearty split pea soup with tender lamb shoulder chunks, built on deeply browned vegetables and chicken broth. A rustic, stick-to-your-ribs bowl that simmers low and slow and tastes even better the next day.
A fragrant Vietnamese chicken curry simmered in coconut milk with lemongrass, sweet potatoes, and carrots. Serve over rice or rice noodles for a warming one-pot meal.
Old-school Cajun pickled pork made with vinegar, mustard seeds, garlic, and hot sauce. Brine boneless pork butt for 3 days to create the essential base for authentic red beans and rice.
Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.
Homemade Cajun chicken seasoning with three kinds of pepper, garlic, onion, filé powder, and ground bay leaves. Mix it up in 5 minutes and keep it in the pantry.
Traditional German sauerbraten marinated 4 to 6 days in vinegar with peppercorns, cloves, and bay leaf, then braised until fork-tender with a gingersnap gravy. Authentic Old World pot roast at its finest.
Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.
Backyard booyah, the giant slow-simmered meat-and-vegetable stew of the Upper Midwest. Beef, soup bones, and chicken cooked until they fall off the bone, then loaded with vegetables in a kettle.
Callos a la Madrileña is a classic Madrid tripe stew slow-simmered with chorizo, ham, pig's foot, white wine, and smoky paprika. Rustic Spanish comfort food at its finest.
Hearty ground beef and rice casserole simmered with crushed tomatoes, herbs, and mushroom soup, then broiled under a bubbly blanket of melted cheddar. Table-ready in 40 minutes.
