7,888 leaf recipes

Saffron-infused fisherman's soup with steamed halibut, red potatoes, tomatoes, and fennel seeds. The fish steams separately over the broth for flaky, perfectly cooked results.

Slow-cooker chicken pie that hands off the work to the Crock-Pot, then crowns vegetables and shredded chicken with a flaky pie crust baked separately. Leftover poultry rescue.

Hearty fish soup loaded with haddock, cod, scallops, shrimp, and clams in a tomato broth with garlic, oregano, and bay leaves. A cioppino-style seafood stew.

Sicilian-style swordfish involtini: swordfish rolled around a toasted pine nut and parsley filling, braised in tomato sauce with white wine and chili flakes. Bright, briny, and weeknight-fast.

Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.

Herbal vinegars infuse red wine vinegar with garlic, basil, rosemary, marjoram and dried chiles. Two large-batch blends (Southwest and Chef's Blend) for gift bottles, dressings and pantry seasoning.

Lemon-stuffed whole trout with a bread crumb, shallot, and fresh herb filling, oven-poached in white wine and served with hollandaise sauce. An elegant fish entree.

This creamy cheddar cheese soup recipe is easy to prepare and creates a satisfying light lunch or dinner nearly any day of the week.

Authentic Tom Kha Gai, the classic Thai chicken coconut soup simmered with galangal, lemongrass, and kaffir lime leaves. Finished with a fiery chili-lime punch. Fragrant, creamy, and on the table in 30 minutes.

Szechuan mapo tofu with ground beef, green onions, and garlic in a spicy sesame-soy sauce. A quick 15-minute high-protein stir-fry that's low-carb and diabetic-friendly.

Smoky andouille bathed in tangy barbecue sauce spiked with Southern Comfort, slow-simmered for hours until thick and rich for the ultimate party appetizer.

Crispy-fried fish balls loaded with trout, onions, and peppers make an impressive freezer-friendly appetizer that's perfect for cocktail parties or game day spreads.

Crispy chicken breasts stuffed with herbed cheese, baked golden, then draped in a glossy kumquat-orange sauce with tarragon. Fancy enough for guests but surprisingly doable.

Marinated rabbit braised in red wine and chicken broth with allspice, thyme, and bay leaves, finished with sauteed mushrooms, pickled onions, and stuffed olives.

Wild rice simmered with soy and Worcestershire sauce, then tossed with mushrooms, onions, and green pepper sautéed in ghee. A nutty, savory vegetarian side with earthy depth.

Slow-simmered Italian pizza sauce built on canned plum tomatoes, olive oil, oregano, basil and tarragon. A balanced, herb-forward sauce that gets even better after an overnight chill in the fridge.