7,888 leaf recipes

Cod fillets marinated in lemon, thyme, oregano, rosemary, and garlic, then broiled or grilled until flaky and golden. A light, herb-forward fish dinner with almost zero cleanup.

Simply roasting some winter vegetables with all kinds of herbs and olive oil is a great side dish in the Thanksgiving menu.

A savory seafood sauce that is perfect when served with fish or chicken.

Italian-leaning spiced black bean soup with basil, oregano, marjoram, and a finish of sherry and lemon. Pureed silky-smooth. High-fibre, gluten-free, garnished with chives and nonfat sour cream.

Palouse lentil soup with crispy bacon, onion, celery, carrots, and garlic simmered in chicken broth with marjoram. Named for Washington's lentil-growing capital, ready in 40 minutes.

A grilled beef burger stuffed with cheese that has been made famous by Minneapolis pubs. Juicy and oozing with melted cheese.

Lebanese mujaddara (Mjderah) with lentils, rice, and crispy sauteed onions served with cucumber yogurt sauce and pita bread. Simple, hearty, and deeply satisfying.

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

Russian cabbage soup with slow-simmered beef chuck, tomatoes, and shredded cabbage in a sweet-sour broth finished with fresh lemon juice and a cool dollop of sour cream.

Easy no-bake raspberry chiffon pie with cream cheese, whipped cream, and raspberry fruit spread in a golden pie shell. Light, fluffy, and no gelatin needed.

Impossible herbs and onion pie: a crustless savory pie that forms its own base as it bakes, with softened onions and crumbled bacon under a Bisquick custard and a sprinkle of herbs. No pastry, quiche-like, easy.

Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.

Classic French-Canadian tourtiere with seasoned ground pork, mashed potatoes, sage, and nutmeg baked in a flaky yogurt pastry crust. A hearty meat pie that's a holiday tradition in Quebec kitchens.

Rich roasted lamb stock made from rack bones and trimmings with tomatoes, mirepoix, garlic, and thyme. A deep, savory base for soups, sauces, and braises.

Clam stuffed mushroom caps filled with sauteed clams, garlic, breadcrumbs, and parsley, then broiled until golden. A classic seafood appetizer finished with fresh lemon juice.

Tender chicken breast in creamy garlic sauce over egg noodles, topped with toasted almonds. Lighter 30-minute weeknight dinner.