8,052 leah recipes

Roast leg of lamb served with braised lentils finished with pan gravy, green onions, and parsley. A classic pairing where the lamb's drippings enrich the earthy lentil side dish.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

Greek baked rabbit (lagos kounelli fournou) marinated for days in red wine and herbs, then slow-braised in a tomato-wine sauce warmed with allspice. A rustic, fall-off-the-bone game dish from the Greek countryside.

Irish beef braised in Guinness stout with carrots, onions, and garlic, then finished with a rich reduced pan sauce. A hearty pub-style stew with deep, malty flavor.

Home-style vegetable soup loaded with zucchini, carrots, chickpeas, spinach, mushrooms, and pasta in a tomato broth with Italian herbs. A filling one-pot meal.

Classic Irish breakfast plate with crispy rashers, sausage links, fried eggs, and grilled tomato. A pub-style fry-up ready in under 30 minutes.

Herbed pork and potatoes skillet with cubed pork loin, red potatoes, rosemary, sage, and crushed herb stuffing, finished with fresh tomatoes and apple juice.

Ginger glazed salmon broiled with a soy, lime and brown sugar glaze, served with a bright green herb sauce of cilantro, mint, parsley, and jalapeno. A restaurant-style dinner ready in under 30 minutes.

Hearty vegetarian two-bean stew with potatoes, carrots, turnip, and herbs, thickened with a flour slurry. Pick any two beans you have on hand.

Lebanese stuffed grape leaves filled with spiced lamb and rice seasoned with allspice and cinnamon, rolled tight and simmered over lemon slices. A traditional Middle Eastern appetizer.

Marinated shark steaks soak in a bright soy-lemon-parsley marinade for 30 minutes, then broil quickly to firm meaty fillets. Fast weeknight fish dinner with a Mediterranean tilt.

Rich venison and mushroom stew braises marinated game low and slow into a dark, glossy gravy, then crowns it with crisp lemon-parsley forcemeat balls. A deeply savory, make-ahead wild-game casserole.

Slow cooker mixed bean and vegetable stew with white wine, soy sauce, and vegetable juice. Vegan, customizable, and loaded with protein from 3-4 types of dried beans cooked low and slow.

Veal stock built from roasted bones, mirepoix, leek, and tomato, simmered low for hours into a deep, gelatinous foundation. The classical brown stock that anchors French sauces and braises.

Sliced beet salad marinated with grapefruit, bay leaf, cloves, and allspice for a tangy, warmly spiced side dish. Diabetic-friendly and vegetarian.

This recipe comes from Sheilah Kaufman's book: "Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking."