7,888 leaf recipes

A creamy mushroom sauce with no cream at all: the silky body comes from mushrooms blended smooth with a reduced, aromatic curry-and-rosemary stock. Light, dairy-free, and elegant over chicken, steak, or pasta.

Hollowed-out beets stuffed with sautéed kohlrabi, green olives, sour pickles, and rice, then baked with a lemon slice on top. A unique Jewish-style vegetable side dish.

Escargot and chanterelle stew simmered in white wine and chicken stock with herbs, finished with an egg yolk and cream liaison for a silky, rich French-inspired broth.

Vegetarian blue cornmeal cabbage rolls with scallions, corn, and herbs in tomato sauce, topped with melted cheese for a Southwestern twist.

Best Stuffed Baked Ham with Honey Cider Glaze recipe

Slow cooker cheese and shrimp chowder with tender potatoes, Velveeta, and a splash of dry sherry. Set it in the morning and come home to a rich, creamy bowl.

Penne tossed in a light béchamel cream sauce with flaked canned salmon, sweet peas, parsley, and parmesan. Pantry-friendly 30-minute weeknight dinner.

Versatile vegetable tortellini filling with spinach, rosemary, and a creamy flour-milk binder. Use fresh or frozen veggies and freeze portioned filling for up to 3 months.

Turkey burgers seasoned with Worcestershire and onion salt, topped with butter-sauteed mushrooms. A leaner burger with savory depth, ready in 30 minutes.

A great side dish that is perfect for surprising friends or family at a dinner party!

Oven chicken croquettes bake instead of frying, with cooked chicken bound in thick bechamel, rolled in parmesan breadcrumbs, and drizzled with butter for a golden crust. A lighter take on a retro American classic.

A scrumptious Italian fondue made with lean ground beef, mozzarella cheese and dry red wine.

Double-patty stuffed burgers filled with onion, bacon, dill relish, Worcestershire, and a splash of bourbon. Juicy, loaded, and built for the grill.

This delicious new rendition of pickled eggs is made with beet juice which gives it a surprising new flavor.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Greek spanakopita Peloponnisos style: spinach, leeks, and spring onions rolled in olive oil-brushed phyllo pastry and baked golden. A dairy-free version without the traditional feta cheese.