8,050 leaf recipes

This is a very easy and quick to make Chinesse vegetables recipes, can be used as a side-dish.

A whole pumpkin stuffed with herbed rice, sauteed mushrooms, spinach, and bell pepper, then baked until the flesh turns silky soft. A vegetarian showstopper.

Shrimp and rice salad with sauteed mushrooms, ham, peas, and red pepper dressed in French dressing. A colorful composed salad ring with a retro presentation style.

Vegetarian mushroom goulash with fresh tomatoes, sweet paprika, and bell peppers in a creamy yogurt-sour cream sauce. Earthy, rich, and ready in about an hour over egg noodles.

Brined and roasted pork loin with a pinot noir pan sauce, thyme, juniper berries, and whole grain mustard. An elegant Sunday roast for dinner-party plating.

Scandinavian pot roast braised in beer with dill, allspice, brown sugar, and cider vinegar, finished with a sour cream gravy. Fork-tender and deeply savory.

A show-stopping crescent roll ring stuffed with ham, Swiss cheese, broccoli, and mustard, baked golden brown and topped with Parmesan. Potluck gold that takes just 50 minutes.

Stuffed mushrooms with Parmesan, garlic, bread crumbs, and fresh parsley baked until golden. A classic Italian-style appetizer that comes together with just a few pantry staples.

Tired of making the same old stew? Then try this simple recipe that will having you making a savory and succulent dish in no time!

Chilled wild rice chicken salad tossed with sweet green grapes, crunchy water chestnuts, and cashews in light mayo. A refreshing make-ahead lunch or potluck crowd-pleaser that serves six.

String beans and coconut koora, a South Indian stir-fry with green beans, toasted chana dal, urad dal, mustard seeds, and coconut. A quick vegetable side dish with a crunchy tadka topping.

Italian sausages and chicken braised in red wine and crushed tomatoes with peppers, garlic, and fresh herbs. A big-batch one-pot dinner built for feeding a crowd or stocking the freezer.

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Oven-baked beef and navy beans braised low and slow with tomato sauce, chili powder, mustard, and bay leaves. A hearty from-scratch casserole that feeds a crowd.

A fiery roux-based Cajun sauce built on the holy trinity, triple pepper heat, and jalapeños simmered in beef stock. Ladle it over roast beef, steaks, or smothered dishes.

Oven-fried mustard chicken coated in Dijon, garlic, and rosemary, then crusted with crushed bran flakes and Parmesan. Crispy outside, juicy inside, no deep frying needed.