7,888 leaf recipes

Hoppel Poppel tart with breakfast sausage, potatoes, onion, and fresh dill in a blind-baked butter pastry shell. A German-American brunch classic turned elegant.

Rack of lamb coated in a creamy herbed mustard sauce blended from prepared mustard, soy sauce, rosemary, ginger, garlic, egg, and olive oil, then slow-roasted until tender.

Braised veal shanks (osso buco-style) with porcini mushrooms, white wine, rosemary, and a classic mirepoix. Oven-braised until fork-tender, with a reduced pan sauce.

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.

Elegant baked monkfish and shrimp in individual ramekins with a curried saffron cream custard. A stunning starter or light lunch for two when doubled up. Serves 4.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Grilled butterflied leg of lamb in a red wine, soy, and rosemary marinade. Smoky, garlicky, and pink at the center, sliced thin for an easy backyard centerpiece.

Pineapple upside-down cake with a surprising twist of fresh rosemary in the batter plus walnuts and sour cream. A savory-sweet spin on the retro classic.

Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.

Creamy turkey stroganoff: leftover turkey, mushrooms, and broccoli in a sour cream sauce over egg noodles. Microwave one-bowl dinner ready in 40 minutes.

Whole stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. A classic British-style country dish.

Roast rack of lamb with garlic-parsley persillade crust and pan jus. A restaurant-quality technique with high-heat roasting, deglazing, and a crispy herb breadcrumb finish.

Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.

Loaded vegetable oxtail soup with butter-browned tails, carrots, turnips or cabbage, celery, and a splash of sherry. A French-leaning broth fortified with thyme, bay, and beef stock for restaurant-style depth.

German-style pot roast braised with chopped dill pickles, dried mushrooms, and peppercorns, finished with sour cream for a tangy, rich gravy. A Central European twist on classic pot roast.

Low-fat mushroom barley soup made with dried mushrooms, pearl barley, fat-free chicken broth, potatoes, and carrots. Finished with a swirl of nonfat sour cream and a pinch of dill. Earthy, hearty, and lighter than the diner version.