Recipes with bay leaves
2,034 recipes
Hearty Bean Vegetable Soup
Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.
Pork & Cabbage Soup
Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.
BBQ Shrimp (New Orleans Style)
New Orleans-style BBQ shrimp baked, not grilled, in a peppery garlic-butter Worcestershire sauce with lemon and bay. Pile it in a bowl with crusty French bread to soak up every drop of the sauce.
Beer Beef Stew
Slow cooker beer beef stew with tender chunks of stewing beef braised in dark beer, onions, thyme, and bay leaf. Flour-coated meat makes its own rich gravy as it cooks.
Tasty Pot Roast
A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.
Sorrel & Haricot Soup
Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.
Boeuf a la Bourguignonne Effortless But Sumptuous
Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.
Sopa De Frijol Negro (Black Bean Soup)
Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.
Vegetable Jambalaya
Meatless Cajun jambalaya with black-eyed peas, bell peppers, zucchini, and rice simmered in a smoky paprika-thyme tomato broth. One pot, big Louisiana flavor, no meat required.
Ham Bone-And-Bean Soup
Ham bone and bean soup made from leftover holiday ham scraps simmered with beans, onion, garlic, and a homemade aromatic stock. A thrifty, waste-nothing soup that turns a spent ham bone into dinner.
Corn & Ham Chowder
Creamy corn and ham chowder with potatoes, shallots, fresh basil, and a milk-based broth. A comforting one-pot soup for summer corn season or year-round leftovers.
Master New Mexican Chili
Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.
Sweet Pepper & Basil Frittata
Sweet pepper and basil frittata with slow-cooked red and yellow peppers, fontina, Parmesan, and fresh basil, finished with a brushed-on balsamic reduction for a tangy glaze.
Sauerbraten- with Coke
Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.
Pheasant in Spiced Sour Cream
Pheasant braised in spiced sour cream with Worcestershire, bay leaves, basil, and rosemary for several hours until fork-tender. A rich, creamy way to cook wild game bird.
Thai Shrimp-Chicken Soup
Thai-inspired shrimp and chicken soup built on a homemade bone broth with coriander, chili, soy sauce, and mushrooms. Served over rice with fresh cilantro and scallions.
Three-bean vegetable soup with kidney beans, chickpeas, Great Northern beans, tomatoes, and zucchini simmered together with basil and bay. A pantry-friendly meatless soup that feeds ten and freezes beautifully.
Pork and cabbage soup with leftover cooked pork, bay leaf, celery, and green pepper. A simple, no-fuss pot that uses what you already have on hand.
New Orleans-style BBQ shrimp baked, not grilled, in a peppery garlic-butter Worcestershire sauce with lemon and bay. Pile it in a bowl with crusty French bread to soak up every drop of the sauce.
Slow cooker beer beef stew with tender chunks of stewing beef braised in dark beer, onions, thyme, and bay leaf. Flour-coated meat makes its own rich gravy as it cooks.
A tender and juicy pot roast that is cooked to perfection. Perfect for those Sunday dinners with the family.
Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.
Slow cooked classic, beefy just bursting with flavor, easy to make and feeds a crowd. Perfect for company.
Cuban-style black bean soup simmered with ham hock, scotch bonnet pepper, and a splash of dark rum stirred in just before serving. Rich, smoky, and deeply satisfying.
Meatless Cajun jambalaya with black-eyed peas, bell peppers, zucchini, and rice simmered in a smoky paprika-thyme tomato broth. One pot, big Louisiana flavor, no meat required.
Ham bone and bean soup made from leftover holiday ham scraps simmered with beans, onion, garlic, and a homemade aromatic stock. A thrifty, waste-nothing soup that turns a spent ham bone into dinner.
Creamy corn and ham chowder with potatoes, shallots, fresh basil, and a milk-based broth. A comforting one-pot soup for summer corn season or year-round leftovers.
Authentic New Mexican chili with cubed beef chuck, pork, mild and hot ground chilies, amber beer, and a long simmer. Serve beans on the side, Southwest-style.
Sweet pepper and basil frittata with slow-cooked red and yellow peppers, fontina, Parmesan, and fresh basil, finished with a brushed-on balsamic reduction for a tangy glaze.
Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.
Pheasant braised in spiced sour cream with Worcestershire, bay leaves, basil, and rosemary for several hours until fork-tender. A rich, creamy way to cook wild game bird.
Thai-inspired shrimp and chicken soup built on a homemade bone broth with coriander, chili, soy sauce, and mushrooms. Served over rice with fresh cilantro and scallions.
