8,050 leaf recipes

English-cut short ribs braised low and slow in a tangy sweet sour sauce of brown sugar, ketchup, vinegar and garlic. Fall-off-the-bone Sunday supper.

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.

Clay pot chicken braised with ham, eggplant, zucchini, peppers, and tomatoes in wine. A rustic Spanish one-pot meal bursting with Mediterranean flavor.

Rosemary-marinated lamb on French bread with roasted peppers, melted mozzarella, and Parmesan. An Italian-style open-faced sandwich broiled until bubbly.

Charcoal grilled salmon steaks marinated in lemon, olive oil, and basil, served over spicy black beans simmered with ham, jalapenos, and fresh thyme. A smoky, protein-packed summer plate.

Creamy vegan mushroom bean soup purées navy beans with potato, white mushrooms, and shiitake for a velvety dairy-free bowl. Big earthy flavor, no cream needed.

Whole artichokes stuffed with mushrooms, ham, Parmesan and bread crumbs, then slow-smoked until tender and infused with woodsy flavor. A show-stopping appetizer for your next cookout.

Steamed mussels over pasta in a white wine tomato sauce with crumbled feta, oregano, and red pepper flakes. A Greek-inspired seafood pasta dinner ready in an hour.

Speedy gazpacho blends vegetable juice cocktail with fresh cucumber, green pepper, celery, and red wine vinegar for a chilled Spanish-style [soup](/recipes/soups) ready in 10 minutes. A hot-weather lifesaver when tomatoes are not in peak season.

Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.

Jumbo pasta shells stuffed with seasoned turkey, celery, and cheese, baked in creamy cheddar sauce. Freezer-friendly comfort food.

This is another vegetarian recipe, especially in Spring Festival, these green beans are very healthy!

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.

Jumbo pasta shells stuffed with ricotta, lemon zest, chives, and chopped almonds, then drizzled with a bright lemon-Dijon vinaigrette. Served cold or at room temperature.

Crispy bread-cup croustades filled with baby shrimp in a Swiss cheese sauce with lemon zest and Worcestershire. Makes 3 to 4 dozen freezer-friendly party bites.

Baked and pan-fried falafel made with chickpeas, fresh parsley, cumin, and coriander, bound with soaked bread. Crispy outside, tender inside. Vegetarian and flavorful.