7,888 leaf recipes

Homemade sweet Italian sausage made from coarse-ground pork shoulder seasoned with fennel, sage, garlic, and white wine. Stuff into hog casings or shape into patties for a fresher, more flavorful sausage than store-bought.

Creamed tuna and peas over toasted English muffins: a milk-and-sherry white sauce binds flaked tuna and bright green peas. Old-fashioned 1950s comfort food in 30 minutes.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

High-fiber bread quiche uses stale multigrain bread as the crust, filled with low-fat cottage cheese, eggs, and evaporated skim milk. A lighter take on classic quiche with no pastry dough required.

Baked pasta shells with chicken, peas, fresh herbs, and Parmesan. Sauteed chicken and vegetables tossed with shell pasta and baked until hot and golden. A light, herb-forward weeknight pasta bake.

Grilled chicken drumsticks with a honey-orange dipping sauce brightened with fresh mint and apple cider vinegar. Crispy skin, tangy glaze, and done in under 40 minutes.

Salmon scallops pounded paper-thin, flash-cooked in seconds, and served over wilted garlicky spinach with a bright lemon-parsley pan sauce. French bistro technique for sky-high quality dinner.

Baked red beans braised in red wine with garlic, bell pepper, tomato paste, and bay leaf. A simple, rustic bean casserole with deep, wine-rich flavor and almost no fat.

A bright Vietnamese salad of diced shrimp and pork tossed with lime, garlic, coriander, chili, and fresh mint. No cooking required, ready in 20 minutes.

Crispy deep-fried ham and sauerkraut balls with cream cheese, onion, and mustard in a golden breadcrumb coating for appetizers or main dish.

Old-fashioned beef vegetable soup built from meaty soup bones, loaded with potatoes, carrots, cabbage, green beans, peas, and rice. One pot, one hour, and enough soul-warming goodness to feed the whole family.

Portuguese fried squid rings in a light egg-white batter that fries up crispy and dry when the oil is hot enough. Lulas Sevilhana are a classic Iberian calamari dish seasoned with lemon juice.

Pork medallions marinated in red wine, ginger, honey, balsamic vinegar, and thyme, pan-seared and finished with a reduced wine-shallot butter sauce. A French bistro-style pork dish.

Barbecued Texas cabrito: young goat slathered in mustard and a chili-lemon-pepper rub, then smoked low and slow over indirect heat and mopped with a beer-and-citrus sop. Authentic Tex-Mex smoked goat, tender and bold.

Roquefort meatballs in sour cream gravy, made with crumbled blue cheese mixed into the ground beef and pan-fried, then simmered in a creamy pan sauce. Serve over noodles or rice.

Thick-cut pork chops stuffed with a caraway rye bread and mushroom filling, pan-seared golden then finished with a tangy vinegar pan sauce.