7,888 leaf recipes

Cheddar sage and walnut torta: a layered no-bake cheese mold with cream cheese, sharp cheddar, fresh sage, and toasted walnuts. An elegant make-ahead appetizer for the holiday board.

Bean lovers will love this delicious crockpot dish that tastes great with bread bowls or crusty bread.

Briny feta and chopped spinach baked in a silky egg custard with cream, lemon juice, and Parmesan. A Greek-inspired quiche that works for brunch, lunch, or a light dinner.

Charleston okra soup, the Lowcountry classic with simmered ham bone, fresh tomatoes, okra, bacon, and bell pepper. Ladled over rice for a true Carolina supper.

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

Vidalia beef patty bakes a ground beef burger with sliced potato and sweet Vidalia onion in a buttered foil packet. A hands-off, one-serving campfire-style dinner.

Mustard-glazed ham steak microwaved over cabbage and onion with Dijon, honey, and red wine vinegar. Fifteen-minute weeknight dinner for busy nights.

One-dish curried chicken baked over rice with dried fruit, raisins, and onion. The chicken roasts on top while the rice absorbs all those warm, fragrant juices. Serves 6.

Old-school Hasen pfeffer, German-style braised rabbit marinated two days in spiced vinegar, browned in butter, and finished with a swirl of sour cream. Traditional Pennsylvania Dutch comfort food.

Homemade fish stock from trimmings simmered with white wine, lemon juice, onion, celery, and fresh herbs. Makes 3 quarts that freeze beautifully for up to six months.

Minted orange salad with blood oranges, mandarin segments, sweet bell pepper, and fresh mint on red lettuce. Dressed with olive oil and mandarin juice for a bright, refreshing side.

Vegan tofu nut patties with almond butter, walnuts, sunflower seeds, and millet. Hearty, nutty, and grilled or pan-fried to a golden crisp. Egg-free and packed with plant protein.

Austrian Wiener Schnitzel seasoned with Worcestershire, mustard, and Parmesan, then breaded and pan-fried in butter. Served with a velvety tomato-cream sauce that steals the show.

Moroccan-spiced lamb patties with cumin, paprika, red pepper flakes, garlic, and parsley, pan-fried and served with harissa sauce on the side.

Creamy soup with Polish kielbasa, sauerkraut, and a milk-based broth thickened with flour. Tangy, comforting, and ready in 30 minutes.

Mexican fiesta casserole with seasoned ground beef, tomatoes, and green peppers layered on a Bisquick dough base, topped with a cheesy sour cream and mayo mixture. A Tex-Mex impossible pie.