Recipes with bay leaves

Puerto Rican fried fish drowned in mojo isleno sauce: slow-simmered onions, green olives, capers, and tomato. A classic island preparation from the coastal town of Salinas.

Hearty vegan soup with black-eyed peas, split peas, pearl barley, carrot tops, mustard greens, and leeks. A thick, nourishing potful that uses the whole carrot, greens and all.

A rich Mexican mole sauce with unsweetened chocolate, almonds, pumpkin seeds, hot salsa, tomatoes, currants, and warm spices poured over browned turkey pieces. This homemade turkey mole is a labor of love that feeds a crowd.

Seafood lovers will love this succulent shrimp dish that is prepared with a savory sauce.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

A delicious and flavorful soup that's made from chicken and lots of vegetables. It's light and tasty.

Substitute beef with this succulent dish that is simmered to perfection in its own tasty gravy.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

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

Provençal chicken stew marinated overnight with fennel, saffron, tomatoes, and anise liqueur. Simmered with potatoes until fork-tender and served in warm bowls for a rustic French supper.

Bay scallops simmered with spinach in a garlicky tomato sauce with fish stock and lemon, served over pasta. A low-fat, low-calorie seafood dinner ready in 30 minutes.

Plump mussels steamed in white wine, then ladled into a fragrant broth of ginger, lime, bok choy, and rice noodles. A Thai-inspired seafood soup that's briny, bright, and deeply satisfying.

Old Munich sauerbraten: beef marinated for days in a spiced vinegar bath, then clay-pot braised until fork-tender in a sweet-sour gravy thickened with gingersnaps. Authentic Bavarian pot roast for potato pancakes.

Seared chicken breasts nestled over penne in a garlicky white wine tomato sauce, blanketed with mozzarella, Asiago, and Parmesan and baked until golden and bubbly. One dish, one hour, six happy plates.

Make your next stew a fiesta with this simple and delicious recipe that uses potatoes, tomatoes and sweet bell peppers.

Poor Man's Jambalaya with tasso ham, andouille sausage, the Cajun holy trinity, and gumbo file seasoning - all cooked in one cast iron skillet in about 70 minutes.

Kalamarakia Tursi is a Greek pickled squid appetizer simmered in olive oil with rosemary and parsley, then marinated in white vinegar with garlic and peppercorns. Serve cold as a tangy meze.

Roasted beet puree with a fragrant blend of oregano, thyme, fennel, coriander, rosemary, and bay leaves. A vibrant ruby side finished with butter for restaurant-style polish.

This baked feta “bread”, combines the rich flavor of feta cheese with the subtle sweetness of honey and the aromatic touch of bay leaves. This unique bread is made with just a few simple ingredients - feta cheese, flour, and egg and touch of honey - and is baked on a bed of bay leaves to infuse it with a distinctive, savory taste.

You won't believe how simple and easy this recipe is. Throw all the ingredients into a crockpot and head to work and you are ready to eat as soon as you come in the door. The "au jus" makes this the best beef dip ever.

Hamburger minestrone soup: a hearty one-pot beef soup with potatoes, carrots, celery, cabbage, tomatoes, and rice. An Italian-American twist on classic minestrone.

Classic chicken fricassee simmered with carrots, onions, and bay leaf in a thick, savory gravy topped with light, fluffy homemade dumplings. Pure old-fashioned comfort in one pot.

Very typical Polish winter soup that's easy to make.

New Orleans-style barbecue shrimp cooked shell-on in a buttery, peppery sauce with beer, Worcestershire, garlic, and Cajun spices. Serve with crusty French bread.

Add sophistication to a home-cooked meal with this dish that can even have a famous French Restaurant saying "Oui, oui!".

If you're just looking for a simple dish to make, but you don't have a lot of time on your hands, then go ahead and try this delicious crockpot recipe!

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.

Another succulent and juicy meat loaf that is perfect for a dinner with family or friends.

Chicken and shrimp gumbo with okra, mustard greens, collard greens, and a custom Cajun seasoning blend thickened with browned flour. A lighter take on gumbo with no oil-based roux and loads of greens.

Traditional Indian side dish, tasty and easy to make.

Cajun dirty rice with ground chicken gizzards, livers, and pork cooked in the holy trinity with Tabasco, cumin, and paprika. Authentic bayou flavor in every forkful.

Mondongo elegante simmers tripe and pigs' feet in a tomato-wine sauce with ham, capers, and olives. The dressed-up Caribbean-Spanish take on traditional tripe stew.

A very hearty and nutritious meal, one which will certainly satisfy every appetite!

Slow cooker chicken fricassee with onions, celery, and carrots in a thick flour-thickened gravy served over noodles. A classic comfort dish that cooks itself all day in the Crock-Pot.

A useful dry rub to add flavor to all kinds of poultry.

Cure those colds with this easy crockpot recipe which makes a delicious bowl of chicken noodle soup that you will remember for years to come!

Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.

Lima bean and ham stew, smoky ham hocks simmered with tender dried lima beans, onion, carrot and celery. A hearty, soul-warming pot of Southern comfort, with the ham shredded right back in.

A savory bean stew that's made with delicious cornmeal dumplings which will satisfy your family's hunger.

Plump bockwurst simmered in heavy ale with bay leaves, cloves, and brown sugar, served over apple cider sauerkraut with caraway seeds. A hearty German sausage dinner in under an hour.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Baked salmon with olives that adds a sophisticated look to your dinner!

Jellied beef broth seasoned with bay leaf, clove, celery salt, and Worcestershire sauce, set with unflavored gelatin. A chilled, savory consomme served in bouillon cups with fresh parsley.

Explore the Irish culture with this stew which is perfect for a St. Patrick's Day dinner that you will remember!

German hasenpfeffer: rabbit braised with bacon, carrots and mushrooms in a vinegar-spiked broth, finished with sour cream. The classic German hunter's stew over noodles or dumplings.

Esterhazy Rostbraten is a classic Austrian beef sirloin dish with julienned root vegetables in a cognac cream sauce. An elegant Viennese main course finished with sour cream.

Hearty leftover turkey stew with fluffy dumplings, parsnips, carrots, and green beans in a rich homemade stock. The best way to turn your Thanksgiving carcass into a whole new meal.

A copycat of the popular spice mix. This version has less salt than the store bought mix which I find way too salty.