1,923 leaf recipes

Chai Kurdi is traditional Kurdish tea brewed with Indian tea leaves and a whole cinnamon stick. Fragrant, warming, and served with sugar cubes for sweetening to taste.

A popular Egyptian soup, Ful Nabed is simple and nutritious.

A traditional seasoning that is perfect for meats and vegetables.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

This recipe worked very well with wild canadian goose. The stew was full of flavor and the meat was very tender. I will definatly use it again!

Roasted turkey breast stuffed with fresh sage, thyme, parsley, and garlic, then wrapped in its own skin to seal in juices. A low-fat, herb-forward approach to turkey.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

Lima bean, leek, and corn chowder simmered in homemade corn-cob stock with rosemary. Dairy-free, vegan, and deeply creamy from the beans alone.

Microwave roasted chicken stuffed with fresh parsley and rubbed with olive oil, lemon juice, thyme, and tarragon. A quick whole chicken dinner that cooks in about 30 minutes.

Satisfy your family's hunger with this scrumptious corned beef that will even make your slow cooker happy!

Fight off the vampires with this succulent dish that has an evil, but scrumptious taste.

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Baked stuffed summer squash filled with ricotta, scallions, sage, thyme, and parsley. A light vegetarian side dish ready in 30 minutes that makes the most of garden squash.

Hand-rolled Greek stuffed grape leaves filled with seasoned beef or lamb, rice, currants, pine nuts, and mint. Simmered until tender and served with a classic avgolemono egg-lemon sauce. Makes 60.