1,446 leaf recipes

A creamy and delicious dip made with cider vinegar and plain yogurt. Perfect for those vegetable platters!

Frankfurter Bohnensuppe, a hearty German bean soup with navy beans, beef broth, bacon, and sliced frankfurters. Pureed smooth with a smoky, meaty base.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Cowboy chili with ground beef, pinto beans, stewed tomatoes, beef stock, and a classic chili-cumin-oregano spice trio. A no-frills cattle drive bowl, cooked low and slow.

A traditional Swiss dessert from Bern featuring fresh blueberries folded with buttery croutons, browned flour, cinnamon, and whipped cream, crowned with homemade sour cream ice cream. Rustic, elegant, and unforgettable.

Elegant green pea and shrimp soup finished with white wine, cream, and champagne. Fresh savory and tarragon give this French-inspired soup its herbal depth.

Here is a kind of throw together recipe I came up with: If you are entertaining you can garnish with fresh parsley and serve with a caesar salad, garlic bread and a nice chablis. The vegetables can vary. I've used mushrooms, spinach, cauliflower etc. Grouper works well with this because it has a lot of flavor. I've used fresh tuna and halibut but prefer grouper.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Pasta con il tonno is the classic Italian pantry pasta with canned tuna, garlic, dried chili, and tomato. A 40-minute weeknight dinner from the cupboard.

Velvety artichoke soup with roasted hazelnuts, hazelnut oil, and a splash of sherry. Naturally thickened with rice flour, making it a gluten-free elegant starter.

Versatile pizza dough that doubles as Roman-style focaccia with garlic olive oil, rosemary, and kosher salt. Double-rise method for a chewy, airy crumb.

Wine-marinated lamb shoulder layered with potatoes, onions, and butter, slow-roasted in a traditional German Romertopf clay pot. Rustic European comfort at its most elemental.

Vegetarian lentil stew simmered with carrots, celery, garlic, thyme, and bay leaf, finished with red wine and plum tomatoes. A hearty, high-fiber one-pot meal with no added fat.

Peasant soup is a humble Tuscan-style bean stew with great northern beans, carrots, celery, garlic, and tomato simmered low and slow. Plant-based comfort food made from pantry staples.

Fresh raspberry pie with chopped mint, baked in a double crust until golden and bubbling. Unexpected herb twist on classic fruit pie.

Lime Waldorf salad with crisp apples, ripe pears, walnuts, golden raisins, and a zesty lime mayonnaise dressing. Finished with fresh mint and sunflower seeds for crunch.