1,705 leaf recipes

New England lamb bake is a rustic one-pot supper: tender braised lamb with leeks, carrots and herbs under a golden, buttery potato crust. A hearty cold-weather casserole, lamb hotpot New England style.

Lamb kebabs marinated in lemon juice, garlic, and mint, threaded with fresh mint leaves and scallions, then grilled over medium-hot heat. Works with beef sirloin too.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

A savory and delicious soup made with juicy tomatoes, chickpeas and succulent veal sausage.

Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.

Lima beans with grilled stuffed grape leaves: vegetarian dolmas packed with spinach, zucchini, and summer squash, skewered and grilled, served over simmered lima beans with tomato and jalapeno.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Steamed asparagus with bacon, fresh parsley, and lemon juice. A quick 20-minute diabetic-friendly side dish that works on the stovetop or in the microwave.

Let your kitchen smell wonderful with this scrumptious dish made of succotash, chicken and a variety of spices.

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Old-fashioned chicken soup simmers a whole chicken with chicken feet, garlic, carrots, celery, and herbs for three hours to extract maximum flavor and collagen. Grandma-style cure-all served over pastina or rice.

This quick-easy to make potato salad goes deliciously well with roasted lamb, chicken or simple fish dishes.

Fresh nectarines or peaches halved and stuffed with a whipped lemon cream cheese filling flavored with lemon balm. An elegant no-bake summer dessert.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.

Mediterranean rosemary chicken stew with potatoes, carrots, black olives, lemon juice, and a triple-herb finish of rosemary, basil, and parsley. Light, brothy, sun-soaked, on the table in an hour.

Noisettes d'agneau with marinated rack of lamb medallions cooked in a reduced wine-rosemary sauce, topped with blanched and butter-sauteed garlic cloves. A New Orleans masterchef-level dish.