Recipes with bay leaves

A spectacular Italian seafood stew with swordfish, snapper, salmon, scallops, shrimp, mussels, clams, and crayfish in a tomato broth laced with anchovies and fennel. Serve over linguine.

Grilled venison tenderloin marinated three days in red wine vinegar, rose, and bay. The technique that turns lean wild game into juicy, medium-rare filets straight off the coals.

A classic French bordelaise sauce built from scratch in three stages: matignon, espagnole, and a red wine reduction finished with poached bone marrow. The ultimate companion for game, beef steaks, and roasts.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

Rosy pickled eggs colored bright magenta by canned pickled beet juice and seasoned with vinegar, garlic, bay leaf, and pickling spice. The classic diner counter snack with Pennsylvania Dutch roots, ready after a 3 to 4 day fridge cure.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

Tender lamb braised in saffron-infused cream sauce with black cardamom, cinnamon, cloves, and rose water. This authentic Shahi Korma is a Mughlai masterpiece finished with golden fried almonds.

Plantation shrimp with rice is a lightened Southern skillet dinner with sweet peppers, mushrooms, bay, and Worcestershire. The shrimp cook just until pink and fold into warm rice for a protein-packed low-fat main.

Pan-seared chicken thighs with toasted fennel seeds, briny olives, cherry tomatoes, and a white wine pan sauce spiked with anchovy paste. A rustic Mediterranean one-pan dinner bursting with bold, layered flavors.

Green Mountain potato chowder simmered in beef broth with carrots, tomatoes, leeks, and celery root, finished with sour cream and topped with pumpernickel-bacon croutons.

Philadelphia pepper pot, the historic peppery tripe-and-veal soup of Colonial America. Slow-simmered with potatoes and pot herbs, fired up with cayenne, and dotted with tiny marble-sized suet dumplings.

Slow-simmered black bean soup with a smoky ham hock, fresh thyme, and a splash of dark rum stirred in at the end. Garnished with chopped egg, parsley, and lemon slices.

Slow cooker rosemary chicken with tomatoes, mushrooms, and garlic served over pasta. A set-it-and-forget-it Italian-inspired weeknight dinner.

Pollo con frutta secca: Italian chicken marinated overnight with prunes, dried apricots, green olives, and capers, then baked with brown sugar and Chardonnay.

Savory vegan tempeh and mushroom stew served over creamy mashed potatoes. Simmered with soy sauce, tomatoes, and bay leaf, this hearty plant-based main dish is filling, protein-rich, and ready in about an hour.

Silky chicken liver pate with brandy, mushrooms, shallots, and fresh herbs. A quick, elegant appetizer that's ready to chill in under 30 minutes.