Recipes with bay leaves
2,034 recipes
Beef with Pickled Walnuts
Traditional British beef and kidney stew with pickled walnuts, carrots, and onions braised low and slow until the gravy turns thick and rich. A proper pub-style comfort dish for 4 to 6.
Lamb Loin in Puff Pastry
Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.
Chilean Black-Eyed Peas & Winter Squash
If you're not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.
Greek Mushroom Salad
Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.
Astakos Plaki - Lobster in Tomato Sauce with Saffron Rice
Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.
Maya's Potatoes
Indian-style fried potatoes simmered in a tomato curry with asafetida, fenugreek, fennel, mustard seeds, and turmeric. Bold, layered spice work over crispy potato cubes.
Georgia Chain-Gang Chili
A big-batch, three-meat chili of beef, pork, and chicken, with the beef marinated overnight in burgundy wine, then slow-simmered for hours with beer, Sauterne, and a wallop of chiles. Serious chili for a crowd.
Edna's Thirteen-Bean Soup
Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.
Poisson a la Provencale
Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.
Creole Shrimp Gumbo
Creole shrimp gumbo simmers a dark roux with shrimp, crabmeat, oysters, okra, tomatoes, and the holy trinity. Louisiana-style seafood stew served over hot rice with a kick of Tabasco.
Navy Bean Borsch
Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.
Rabbit with Tomatoes & Herbs
Rabbit with tomatoes and herbs: bacon-wrapped pieces rubbed with thyme and garlic, browned then simmered in a fresh tomato sauce. A rustic European-style dinner ready in 50 minutes.
Hasen Pfeffer
Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.
Lobster Tomato Bisque
Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.
Mom's Smooth Split Pea Soup
Smooth pureed yellow split pea soup with potato, celery, caraway, mace, and bay leaf. A vegan family-recipe soup with subtle warm spice notes setting it apart from typical green split pea.
Sauteed Chicken & Grapes
Absolutely creamy and delicious way to prepare thrifty chicken legs and thighs.
Traditional British beef and kidney stew with pickled walnuts, carrots, and onions braised low and slow until the gravy turns thick and rich. A proper pub-style comfort dish for 4 to 6.
Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.
If you're not in the mood for meat, try this scrumptious dish made with black eyed peas, squash, chili peppers and corn.
Greek mushroom salad: button mushrooms simmered in olive oil, white wine, and lemon with bay, thyme, coriander, and fennel seed. A meze-style cold mushroom salad served the Mediterranean way.
Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.
Indian-style fried potatoes simmered in a tomato curry with asafetida, fenugreek, fennel, mustard seeds, and turmeric. Bold, layered spice work over crispy potato cubes.
A big-batch, three-meat chili of beef, pork, and chicken, with the beef marinated overnight in burgundy wine, then slow-simmered for hours with beer, Sauterne, and a wallop of chiles. Serious chili for a crowd.
Hearty thirteen-bean soup with smoked pork, black beans, tomatoes, and a splash of sherry. Half pureed for a thick, creamy texture with whole beans in every spoonful.
Poisson a la Provencale, French fish fillets flambeed in cognac and baked in a sieved Provencal tomato sauce with mushrooms, fennel, garlic, and bay leaf. Served over rice.
Creole shrimp gumbo simmers a dark roux with shrimp, crabmeat, oysters, okra, tomatoes, and the holy trinity. Louisiana-style seafood stew served over hot rice with a kick of Tabasco.
Navy bean borscht with beef, bacon, kielbasa, beets, cabbage, and potatoes in a sweet-sour broth. A hearty Polish-style beet soup thickened with a butter-flour paste and topped with sour cream.
Rabbit with tomatoes and herbs: bacon-wrapped pieces rubbed with thyme and garlic, browned then simmered in a fresh tomato sauce. A rustic European-style dinner ready in 50 minutes.
Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.
Lobster tomato bisque builds layers of flavor from flambeed lobster shells, white wine, tomatoes, tarragon, and cream, finished with reserved lobster meat and lobster-infused butter. Classic French restaurant technique.
Smooth pureed yellow split pea soup with potato, celery, caraway, mace, and bay leaf. A vegan family-recipe soup with subtle warm spice notes setting it apart from typical green split pea.
Absolutely creamy and delicious way to prepare thrifty chicken legs and thighs.
