8,050 leaf recipes

Split lobsters stuffed with buttery Ritz cracker crumbs, white wine, and Worcestershire, then baked until golden. A New England classic for a special dinner for two.

Shredded potato patties baked crispy with onion, parsley, and whole wheat flour. No oil, no eggs, just five ingredients. Vegan, diabetic-friendly, and golden.

Smoky roasted eggplant mashed with fresh tomato, garlic, and a splash of red wine vinegar. This Odessa-style eggplant caviar is a rustic Russian appetizer that's just as good spread on pita as it is on dark rye bread.

Plump shrimp simmered in beer with onion, garlic, bay leaf, peppercorns, celery, and lemon, then chilled for a cold appetizer that's pure low-country flavor.

Vegan pearl barley and white kidney bean side dish brightened with fresh mint. Just 4 ingredients, high in fiber and protein, ready in under an hour.

Try this succulent dish comprised of a lamb leg marinated in different spices. Best served with mashed potatoes.

A succulent shrimp dish that doesn't take a whole lot to make or eat!

A simple and succulent beef dish that will have you hooked after the first bite!

Leave the pots in the cupboard and let this hearty soup simmer in your crockpot while you're away from the kitchen.

A savory parsley and potato soup that is sure to warm you up during the cold winter days.

Russian malossol pickles are lightly brined cucumbers fermented with dill, garlic, horseradish root, and cherry or currant leaves. Ready in 5-6 days, crisp, garlicky, and mildly salty.

Minty salmon salad with canned red Alaska salmon, fanned avocado halves, curly endive, and a cool cucumber-mint-yogurt dressing. A light, elegant no-cook main course.

Fresh pear halves filled with raspberry liqueur cream cheese, topped with crushed pistachios and mint. An elegant no-cook appetizer or light dessert ready in 15 minutes.

Chilled orange mango soup with pureed ripe mangoes, buttermilk, fresh orange juice, honey, and orange zest. A creamy no-cook cold fruit soup served as an elegant summer starter.

Classic ratatouille Nicoise with each vegetable browned separately in olive oil before combining. Eggplant, zucchini, tomatoes, peppers, and onions cooked the traditional way for distinct textures, not mush.

Homemade sun-dried tomatoes oven-dried at low heat for 16-18 hours, then packed in olive oil with rock salt and optional rosemary or dried chilies. A pantry staple that keeps indefinitely.