1,705 leaf recipes

In this case evil means tasty, as this dish made with mixed vegetables and coconut milk makes a delicious meal.

Vegetarian tomato soup with vermicelli pasta, carrots, celery, and basil in a rich stock. A hearty one-pot soup that comes together in 40 minutes.

Microwave Parmesan tomatoes topped with butter, grated Parmesan, oregano, and parsley. A 5-minute side dish using just 5 ingredients and ripe summer tomatoes.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

Hearty meatball chowder with walnut-sized beef meatballs, potatoes, carrots, rice, and Mexicorn in a tomato-beef broth. A big-batch soup that feeds a crowd.

Alaskan-inspired bouillabaisse loaded with halibut, clams in the shell, shrimp, and crab in a garlicky tomato-wine broth seasoned with thyme, marjoram, and hot sauce.

Golden vegetable noodle soup: a turmeric-tinted vegan broth with split peas, noodles, carrots, and nutritional yeast for cheesy umami. Fat-free, plant-based comfort in one bowl.

Salatet hummus, a Middle Eastern chickpea salad made from dried chickpeas tossed with parsley, onion, garlic, lemon juice, olive oil, and cayenne.

Awesome Spinach Spanakopita with Parsley and Dill recipe

Creamy sour cream and corn casserole topped with crumbled bacon, baked until bubbly. A smoky, garlicky side dish that goes with just about everything on the table.

Pennsylvania Dutch chicken corn soup with saffron-yellow broth, tender noodles, sweet corn, and chopped hard-boiled eggs. Old-school county-fair comfort food.

Pot-roasted salmon with black olives, preserved lemon, carrots, and green beans in fish stock. A North African-inspired one-pot fish dish that's elegant, bright, and ready in 30 minutes.

Grecian stuffed tomatoes filled with rice, currants, garlic, and onion, baked in olive oil and garnished with fresh mint or basil. Vegetarian and vegan.

Sauteed chicken breasts with fresh rosemary and white wine, baked over a bed of spinach. The pan sauce deglazes into a fragrant rosemary-wine drizzle that flavors every leaf.

Red snapper fillets topped with a fresh gremolata of parsley, lemon zest, garlic, and thyme, baked right on a bed of crispy roasted potatoes. A complete one-pan dinner bursting with bright flavor.

Lemon-paprika tilapia with potato rutabaga mash pairs paprika-dusted fish with a buttery Yukon-rutabaga mash, finished with a wine-shallot cream sauce laced with lemon peel.