1,923 leaf recipes

Cream of artichoke and oyster soup poaches plump oysters in butter, then folds them into a tarragon-chervil pureed artichoke veloute finished with cream. Elegant French Creole first course.

A great rendition to crockpot-made beans that are best served with bread bowls or hamburger buns.

Homemade cat food with canned sardines, cooked rice, minced liver, and parsley. A simple 4-ingredient recipe your cat will love, ready in 5 minutes with no cooking required.

Broiled tuna steaks coated with a fragrant shallot and parsley mixture sizzled in lemon juice and olive oil. Two coats build layers of herb flavor. On the table in 25 minutes.

Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.

Elaine's dolmas are vegetarian grape leaves stuffed with brown rice, pine nuts, currants, mint, and dill. A Mediterranean mezze classic made vegan with TVP instead of meat.

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.

Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.

These savory snacks are made with phyllo pastry sheets are great appetizers and conversation starters.

Tender, flaky baked cod draped in melted butter and bright lemon juice. Just 5 ingredients and 30 minutes for an easy weeknight fish dinner the whole family will love.

Homemade tea liqueur made by steeping black tea leaves in vodka and sweetening with sugar syrup. Just 3 ingredients and 2 weeks of patience for a smooth, aromatic spirit that's a knockout in cocktails or sipped neat.

Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Ricotta gives the frittata creaminess and the moist texture, spinach provides lots of nutrition and mint makes the frittata taste so refreshing. A great breakfast to let your day get started.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.