2,500 leah recipes

Italian polenta with beef and sausage stew, a rustic Northern Italian dish of braised beef, hot Italian sausage, and mushrooms served over creamy polenta.

Fresh lotus root salad with crisp, lacy slices in a ginger-soy-sesame-vinegar dressing. A light, crunchy Chinese cold dish with beautiful presentation.

Gulai Merah, Sumatran red-braised short ribs marinated in a spice paste of chiles, shallots, ginger, and turmeric with lemongrass and salam leaf. A slow-braised Indonesian beef dish.

Roasted cauliflower with capers, anchovy-lemon dressing, and toasted garlic bread crumbs. A Sicilian-inspired side that caramelizes sliced cauliflower and finishes it with briny, crunchy punch.

Clam is a word which can be used for all, some, or only a few species of bivalve mollusks; the word is a common name which has no real taxonomic significance in biology. It is however quite widely used as part of the common names of bivalves, and also has significance in fisheries and cuisine.

Just vegetables, very healthy, especially when you are eating some meat!

I used two cups of chicken broth, and 1 cup of water, still nice!

A deliciously seasoned soft spread served as part of the cheese course at a restaurant in Lyons, France.

Herb-crusted beef brisket rubbed with rosemary and thyme, braised with onion, carrots, and celery until fork-tender, then sliced thin and layered in barbecue sauce. Feeds 12 hungry folks.

Saucy ground beef with onion, green pepper, and Worcestershire spooned over toasted buns in 30 minutes flat. This quick weeknight sloppy joe is a budget-friendly family dinner that kids actually ask for.

Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.

Classic Italian bollito di manzo: beef brisket slow-simmered for 3 hours with Roma tomatoes, vegetables, and aromatics. Yields fork-tender meat and a rich broth. Serves 6.

Oven-baked chicken wings coated in grated Parmesan and Italian herbs. Shake-and-bake style that's crispy, cheesy, and perfect for game day without the deep fryer.

Thick salmon steaks gently poached in an aromatic broth of peppercorns, lemon, and bay leaf, then topped with a rich, velvety homemade hollandaise sauce made from scratch with real butter and egg yolks.

A very tasty pasta dish in a rich and creamy sauce flavoured with Asiago cheese. Easy to upgrade from an appetizer to main dish with the addition of your favourite seafood.

Jumbo shrimp marinated overnight in wine, lemon, and garlic, breaded and broiled until golden for an elegant make-ahead appetizer or main dish.