7,888 leaf recipes

Quebec yellow split pea soup (soupe aux pois) with smoked ham, bay, and root vegetables. The classic French-Canadian winter soup, simmered until thick and smoky.

Cucumber and radish salad marinated in zesty Italian dressing with sweet onion and parsley. Crisp, refreshing and low-carb, it gets better as it chills, a make-ahead side that needs no cooking.

Turn on the oven for this succulent dish that will have you licking your lips and your fingers!

Baked bay scallops with sauteed mushrooms, shallots, and breadcrumbs served in seafood shells. A classic French-style appetizer finished under the broiler.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.

This fork-tender, well-seasoned roast everyone loves slices of and its savory gravy.

Slow cooker chicken breasts stuffed with a peanut butter, honey, cumin, and mint filling. Rolled into packets and braised in peanut-bouillon broth for tender, savory results.

Crab bisque with real crab meat simmered in chicken broth and finished with light cream and cayenne. A rich, velvety 30-minute seafood soup with simple ingredients.

Australian crown roast of lamb filled with sherry-spiked sweet potato stuffing. Simple to assemble, stunning to serve, and the "tipsy" part makes it a proper party roast.

Crunchy on the outside and fluffy inside. A simple delicious and economical side dish for a barbeque.

Jerry's Barbecue Sauce: a slow-simmered BBQ sauce with white wine, honey, dried mint, and three cups of onion. Cajun-style with a surprising herbal note. Makes a generous batch.

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Tender chicken simmers with cinnamon, nutmeg, and lemon juice in this classic Persian celery stew. Bright parsley and buttery sauteed celery make this Iranian khoresh-e karafs a fragrant weeknight dinner served over fluffy rice.

Homemade chocolate liqueur with just vodka, chocolate extract, vanilla, and sugar syrup. Mix it up in 5 minutes, let it mature for 2 weeks, and sip the rewards.

Mexican green mole built on tart tomatillos and toasted pumpkin seeds, with jalapeno, garlic, cumin, and cinnamon. A silky, herb-green sauce that cloaks chicken, pork, or enchiladas in tangy, nutty depth.