Recipes with bay leaves
2,034 recipes
French Dip Sandwiches (Slow Cooker)
Set-it-and-forget-it slow cooker French dip with tender beef roast simmered 10-12 hours in savory broth with herbs and peppercorns. Shred, pile on toasted rolls, dip in the au jus. Effortless comfort.
Cajun Lentil Stew
A hearty Louisiana-style lentil stew simmered with tomatoes, red wine, zucchini, and Italian herbs. Think of it as Cajun chili without the meat. Serve over polenta or brown rice.
Cream of Sun-Dried Tomato Soup
Cream of sun-dried tomato soup thickened with rice flour and infused with a classic bouquet garni. A silky, intensely tomatoey French-style soup that works low-fat or with a swirl of cream.
Best Vegan Lentil Salad
A basic lentil salad that can make any dinner seem a bit different.
Peppered Farmhouse Pate
Peppered farmhouse pate with pork shoulder, liver, veal, green peppercorns, and brandy, wrapped in stretched bacon and baked in a water bath. A rustic French-style terrine for entertaining.
James' Lamb Shanks with Beans
Lamb shank and bean casserole inspired by French cassoulet: garlic-studded shanks braised in red wine and beef stock, layered with beans, caramelized onions, and topped with bacon and golden breadcrumbs.
Pasta Con Fagioli
Pasta e fagioli with sweet Italian sausage, white beans, Roma tomatoes, white wine, and fusilli. A hearty Italian pasta and bean dish loaded with herbs and Parmesan.
Marynowane Pieczarki
Marynowane Pieczarki are Polish marinated mushrooms in a peppercorn and bay leaf vinegar brine. Tangy cocktail-hour bites that hold for weeks in the fridge. Pure old-world preserving.
Meatloaf with Poblanos
Mexican-style meatloaf stuffed with roasted poblano peppers, hard-boiled eggs, and nuts. A layered ground beef loaf with milk-soaked bread and warm spices.
Ingelegde
Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.
Beef & Onion Stew
Beef and onion stew, French-style: thinly sliced leftover beef layered with a Dijon-mustard onion sauce and crowned with a buttery breadcrumb crust baked golden.
Belgian Beef Stew
Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.
Spring Kichadi
Spring kichadi with basmati rice, mung beans, seasonal vegetables, and a ghee-toasted spice base of cumin, mustard seeds, and turmeric. A gentle, nourishing Ayurvedic one-pot meal.
Favourite Veal Stock
Veal stock built from roasted bones, mirepoix, leek, and tomato, simmered low for hours into a deep, gelatinous foundation. The classical brown stock that anchors French sauces and braises.
Ribollita (Tuscan Vegetable & Bread Soup)
Ribollita is a Tuscan bread soup layered with vegetables, chicken, kidney beans, spinach, stale bread, and Parmesan, then baked until thick and crusty. A hearty Italian peasant soup that improves overnight.
Crockpot Swiss Steak No. 3
Give the barbecue a rest and use the crockpot to create this savory dish that is perfect for the summer.
Set-it-and-forget-it slow cooker French dip with tender beef roast simmered 10-12 hours in savory broth with herbs and peppercorns. Shred, pile on toasted rolls, dip in the au jus. Effortless comfort.
A hearty Louisiana-style lentil stew simmered with tomatoes, red wine, zucchini, and Italian herbs. Think of it as Cajun chili without the meat. Serve over polenta or brown rice.
Cream of sun-dried tomato soup thickened with rice flour and infused with a classic bouquet garni. A silky, intensely tomatoey French-style soup that works low-fat or with a swirl of cream.
A basic lentil salad that can make any dinner seem a bit different.
Peppered farmhouse pate with pork shoulder, liver, veal, green peppercorns, and brandy, wrapped in stretched bacon and baked in a water bath. A rustic French-style terrine for entertaining.
Lamb shank and bean casserole inspired by French cassoulet: garlic-studded shanks braised in red wine and beef stock, layered with beans, caramelized onions, and topped with bacon and golden breadcrumbs.
Pasta e fagioli with sweet Italian sausage, white beans, Roma tomatoes, white wine, and fusilli. A hearty Italian pasta and bean dish loaded with herbs and Parmesan.
Marynowane Pieczarki are Polish marinated mushrooms in a peppercorn and bay leaf vinegar brine. Tangy cocktail-hour bites that hold for weeks in the fridge. Pure old-world preserving.
Mexican-style meatloaf stuffed with roasted poblano peppers, hard-boiled eggs, and nuts. A layered ground beef loaf with milk-soaked bread and warm spices.
Ingelegde vis, a Cape Malay pickled fish with poached cod or flounder in a tangy curry-onion sauce. Traditional South African Easter dish served cold after a mandatory chill.
Beef and onion stew, French-style: thinly sliced leftover beef layered with a Dijon-mustard onion sauce and crowned with a buttery breadcrumb crust baked golden.
Belgian beef stew braised in beer with sauerkraut, green olives, marjoram, and a finish of cream. A carbonnade-style oven braise with tangy, complex flavors.
Spring kichadi with basmati rice, mung beans, seasonal vegetables, and a ghee-toasted spice base of cumin, mustard seeds, and turmeric. A gentle, nourishing Ayurvedic one-pot meal.
Veal stock built from roasted bones, mirepoix, leek, and tomato, simmered low for hours into a deep, gelatinous foundation. The classical brown stock that anchors French sauces and braises.
Ribollita is a Tuscan bread soup layered with vegetables, chicken, kidney beans, spinach, stale bread, and Parmesan, then baked until thick and crusty. A hearty Italian peasant soup that improves overnight.
Give the barbecue a rest and use the crockpot to create this savory dish that is perfect for the summer.
