Recipes with bay leaves
2,034 recipes
Pork Roast with Red Cabbage
Pork roast braised on a bed of red cabbage with apple, onion, and red wine in a clay pot. A classic German-style Schweinebraten with sweet-and-sour braised cabbage built right in.
Ryba Chrzanowym
Fish in horseradish sauce -- This recipe is the first of
the 12 dishes that make up the traditional Polish Christmas-eve
meal, which is eaten after sundown on Christmas eve.
Citrus Fennel Shrimp with Tarragon
Citrus fennel shrimp marinated overnight in lemon, lime, crushed fennel seeds, garlic, and olive oil, finished with fresh tarragon. A chilled make-ahead seafood dish.
Basic Chowder
Basic chowder base with bacon, carrot, celery, onion, garlic, and bay leaf. A flexible starting point you can build into any chowder you want.
Kapernschnitzel (Veal Cutlets with Capers)
Kapernschnitzel, a German pan-fried veal cutlet with capers, white wine pan sauce, lemon, and paprika. A quick, elegant main dish ready in 30 minutes.
Gnocchi Allo Safferano
Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.
Red's Basting Sauce
There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.
Chicken & Pasta Broth
Chicken breasts poached in herbed broth with leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A nourishing, light soup.
Homemade Mushroom Stock
Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.
Favourite Cincinnati Chili
Authentic Cincinnati chili with finely textured ground beef simmered in water (not browned), seasoned with chocolate, cinnamon, allspice, cloves, and chili powder. Served over spaghetti, Skyline-style.
Crab Gumbo
Crab gumbo simmered with okra, tomatoes, and Cajun seasonings served over rice. A rich, tomato-based Louisiana-style seafood stew loaded with sweet crab meat.
Kabocha Squash Chowder
Hearty kabocha squash chowder with smoky bacon, sweet bell pepper, and fresh thyme. Chunks of golden squash thicken the broth as they soften. Topped with smoked almonds for crunch.
Murgh Makhani (Butter Chicken)
Butter chicken with yogurt-marinated pieces baked then simmered in a saffron cream sauce with cardamom, cinnamon, and ground almonds. A rich, aromatic Indian classic.
Black Bean Stew
Black bean stew baked over brown rice with sharp cheddar, cumin, oregano, and red wine. Bubbly, cheesy, and packed with warm spices in every bite.
Pickled Tuna with Sour Cream
Pickled tuna salad with sour cream, red wine vinegar, pickling spices, lemon slices, and thinly sliced onions. A tangy, creamy chilled tuna appetizer or salad.
Red Beans & Sausage
Louisiana red beans and sausage simmered low and slow with the holy trinity, smoked sausage, and warm Cajun spices. Serve over rice with garlic bread for the classic New Orleans Monday meal.
Pork roast braised on a bed of red cabbage with apple, onion, and red wine in a clay pot. A classic German-style Schweinebraten with sweet-and-sour braised cabbage built right in.
Fish in horseradish sauce -- This recipe is the first of the 12 dishes that make up the traditional Polish Christmas-eve meal, which is eaten after sundown on Christmas eve.
Citrus fennel shrimp marinated overnight in lemon, lime, crushed fennel seeds, garlic, and olive oil, finished with fresh tarragon. A chilled make-ahead seafood dish.
Basic chowder base with bacon, carrot, celery, onion, garlic, and bay leaf. A flexible starting point you can build into any chowder you want.
Kapernschnitzel, a German pan-fried veal cutlet with capers, white wine pan sauce, lemon, and paprika. A quick, elegant main dish ready in 30 minutes.
Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.
There are no tomatoes, ketchup, or sugar in this recipe. All of those things caramelize and burn quickly, giving the meat a black color and nasty taste.
Chicken breasts poached in herbed broth with leeks, carrots, red pepper, and elbow macaroni, finished with fresh thyme and Parmesan. A nourishing, light soup.
Use this stock as a base for mushroom soup or a mushroom sauce. For the latter, deglaze the pan with some of the stock after sautéing the protein. Then add sautéed mushrooms and either reduce the fluid or add flour to make a gravy.
Authentic Cincinnati chili with finely textured ground beef simmered in water (not browned), seasoned with chocolate, cinnamon, allspice, cloves, and chili powder. Served over spaghetti, Skyline-style.
Crab gumbo simmered with okra, tomatoes, and Cajun seasonings served over rice. A rich, tomato-based Louisiana-style seafood stew loaded with sweet crab meat.
Hearty kabocha squash chowder with smoky bacon, sweet bell pepper, and fresh thyme. Chunks of golden squash thicken the broth as they soften. Topped with smoked almonds for crunch.
Butter chicken with yogurt-marinated pieces baked then simmered in a saffron cream sauce with cardamom, cinnamon, and ground almonds. A rich, aromatic Indian classic.
Black bean stew baked over brown rice with sharp cheddar, cumin, oregano, and red wine. Bubbly, cheesy, and packed with warm spices in every bite.
Pickled tuna salad with sour cream, red wine vinegar, pickling spices, lemon slices, and thinly sliced onions. A tangy, creamy chilled tuna appetizer or salad.
Louisiana red beans and sausage simmered low and slow with the holy trinity, smoked sausage, and warm Cajun spices. Serve over rice with garlic bread for the classic New Orleans Monday meal.
