1,753 leaf recipes

Wild rice and bulgur pilaf simmered in chicken broth with tarragon, onion, and parsley. A nutty, low-calorie whole grain side dish with two textures in every bite.

Slow cooker rosemary chicken with tomatoes, mushrooms, and garlic served over pasta. A set-it-and-forget-it Italian-inspired weeknight dinner.

Koofteh Tabrizi, oversized Persian meatballs packed with rice, fresh herbs, and leeks, then poached whole in a turmeric-tomato broth. A celebration dish from Iran's Azerbaijan region.

Elegant layered vegetable terrine wrapped in savoy cabbage with asparagus, red peppers, shiitake mushrooms, spinach, carrots, and artichoke hearts. Served cold with a tangy tomato-buttermilk sauce.

Three homemade cold-smoked beef salami recipes: classic peppercorn, Southwestern chili-cumin, and Italian with basil and Parmesan. Cured, rolled, and smoked from scratch.

One-pan chicken breast with rosemary potatoes, garlic, and olive oil. A microwave-shortcut for the spuds plus a fast skillet sear gets dinner on the table in 30 minutes.

Lamb Creole gumbo with browned lamb riblets, okra, black-eyed peas, stewed tomatoes, and white wine simmered low and slow. A hearty Louisiana-style pot that serves eight and freezes well.

Spaghetti al zenzero is a fresh, fiery twist on aglio e olio: spaghetti tossed in a garlic, ginger, and chili-infused olive oil, then brightened with basil and mint. A quick, vegan weeknight pasta with surprising zing.

Yankee pot roast: browned beef chuck slow-simmered with bay leaves until fork tender, then finished with potatoes, carrots, and onions. The New England Sunday supper classic.

Shrimp Creole: Louisiana-style shrimp simmered with the holy trinity of onion, celery and green pepper in a cayenne-spiked tomato sauce, served over fluffy white rice.

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.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Seafood lovers will love this succulent shrimp dish that is prepared with a savory sauce.

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

Mushroom vegetable barley soup with a full pound of fresh mushrooms, carrots, celery, and pearl barley simmered in chicken broth with thyme and nutmeg.

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