1,476 leaf recipes

Cherry tomatoes stuffed with smoked oysters for an easy no-cook appetizer. Two ingredients, no cooking, and a smoky-sweet bite-sized snack ready in 15 minutes.

Pasta with zucchini and roasted garlic tossed with thyme and rosemary. The garlic roasts in a foil packet while the pasta cooks, then gets mashed into a creamy sauce. Simple and vegan.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

This goes wonderfully with mashed potatoes and your favorite vegetable! The leftovers taste good in a pita pocket.

Hearty barley soup with smoky diced ham, butter-sauteed mushrooms, carrots, celery, and a warm hint of allspice. A bowl of pure cold-weather comfort.

Quick chicken skillet stew loaded with red potatoes, celery, bell pepper, and a rosemary tomato broth. A one-pan weeknight dinner ready in 30 minutes.

Hearty red lentil soup with carrots, celery, leeks, and tomatoes simmered in chicken broth with thyme and bay leaf. Partially pureed for a creamy-chunky texture.

Fried chickpeas sauté cooked garbanzos with browned onions, lemon juice, parsley, mint, cinnamon, garlic, turmeric, and cumin for a fragrant Middle Eastern side. Equally delicious hot from the pan or cold for picnics.

Sweet and sour chicken saute with orange juice, white wine, raspberry vinegar, and rosemary, finished with fresh orange segments and avocado. Bistro-style chicken with bright pan sauce.

Asparagus shrimp salad with herb dressing marinates plump shrimp and crisp-tender spears in a vinaigrette sharp with basil, oregano, and chervil. Cool, make-ahead salad served over lettuce with diced tomato and Monterey Jack.

Seared scallops tossed with spaghetti in a quick goat cheese sauce with fresh and sun-dried tomatoes, garlic, and red pepper flakes. A restaurant-quality pasta in under 40 minutes.

Dried lentils simmer with chopped apricots, eggplant, tomatoes, and warm spices for hearty Armenian soup that balances sweet and savory.

New Year is coming, this moment is always excited, it means a lot. But we always need some good recipes to celebrate it, this chowder is a great one to keep!

A vegetarian "kibbeh" with lentils in place of the meat.

Vegan tofu noodle soup with frozen-then-thawed tofu for a chewy, meaty texture. Simmered in herb-seasoned vegetable broth with carrots, celery, peas, and egg-free noodles.

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