Recipes with bay leaves
2,034 recipes
Fish Soup (Kakavia)
Kakavia is the Greek fisherman's soup built from homemade fish stock, whole fish pieces, lobster tails, and shrimp simmered with tomatoes, leeks, and potatoes. A traditional seafood soup served with crusty bread and lemon wedges.
Chicken & Sausage with Rice
One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.
Brown Chicken Stock- Master Chefs
Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.
Reino's Kalamoiika
Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.
Lasagna
A rich beef and pork lasagna with a slow-braised ragu, a roasted butternut squash layer, and a quick creme fraiche white sauce instead of bechamel. A layered, deeply savory take on the classic.
Family Casserole
Vegan shepherd's pie style casserole with a mashed potato crust, savory tofu filling, mushrooms, corn and spinach, smothered in homemade brown gravy. Hearty plant-based comfort food.
Stuffed Veal Breast
German-style veal breast stuffed with seasoned ground beef, pork, lemon, and nutmeg, braised low and slow with paprika, cloves, rosemary, and bay leaves until fork-tender.
Turtle Soup
Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the
recipe to a more manageable quantity.
Gourmet Bean Soup (Mason Jar Gift)
Hearty bean soup simmered with ham, tomatoes, and herbs in chicken stock. A slow-cooked mixed bean soup that doubles as a thoughtful mason jar gift for the holidays.
Viennese Beef Soup
Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.
Southwestern Corn & Cheese Chowder
Loaded Southwestern corn and cheese chowder with sweet potatoes, bacon, beer, green chiles, and melted Monterey Jack. Thick, creamy, and ready in 45 minutes.
Cato's Grape Bread (Mustaceus)
An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.
Jambalaya
New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.
Northern White Beans
Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.
Seafood a la Mediterranee
Luxurious seafood stew with lobster, shrimp, clams, and mussels in a white wine tomato broth flavored with garlic and herbs. This Mediterranean feast is elegant yet approachable.
Tangy Braised Lamb Shanks
Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.
Kakavia is the Greek fisherman's soup built from homemade fish stock, whole fish pieces, lobster tails, and shrimp simmered with tomatoes, leeks, and potatoes. A traditional seafood soup served with crusty bread and lemon wedges.
One-skillet chicken legs and Italian sausage browned and simmered with toasted rice, mushrooms, green peppers, and tomatoes in red wine. A rustic Italian rice dish that feeds eight.
Making your own chicken stock may take some time, but when you taste one tablespoonful afterwards, you will feel it's well worth the effort.
Finnish fish chowder layered with salmon, clams, shrimp, bacon, potatoes, and red cabbage in a milk broth. A hearty Nordic soup that freezes beautifully.
A rich beef and pork lasagna with a slow-braised ragu, a roasted butternut squash layer, and a quick creme fraiche white sauce instead of bechamel. A layered, deeply savory take on the classic.
Vegan shepherd's pie style casserole with a mashed potato crust, savory tofu filling, mushrooms, corn and spinach, smothered in homemade brown gravy. Hearty plant-based comfort food.
German-style veal breast stuffed with seasoned ground beef, pork, lemon, and nutmeg, braised low and slow with paprika, cloves, rosemary, and bay leaves until fork-tender.
Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity.
Hearty bean soup simmered with ham, tomatoes, and herbs in chicken stock. A slow-cooked mixed bean soup that doubles as a thoughtful mason jar gift for the holidays.
Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.
Loaded Southwestern corn and cheese chowder with sweet potatoes, bacon, beer, green chiles, and melted Monterey Jack. Thick, creamy, and ready in 45 minutes.
An ancient Roman bread recipe from Cato the Elder: grape juice, feta, lard, cumin, and anise baked on bay leaves. A fascinating taste of history you can bake at home.
New Orleans jambalaya loaded with chicken, andouille sausage, and shrimp in a rich tomato base. Fresh herbs and three types of onions create complex Creole flavor.
Northern white beans slow-simmered with pancetta, bratwurst, and chicken in chicken stock with thyme and bay leaves. A hearty one-pot bean stew with real depth.
Luxurious seafood stew with lobster, shrimp, clams, and mussels in a white wine tomato broth flavored with garlic and herbs. This Mediterranean feast is elegant yet approachable.
Mexican braised lamb shanks with ancho chiles, raisins, and vinegar in rich tomato sauce. Fall-apart tender meat ready in 3 hours for special dinners.
