3,120 leah recipes

German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.

Angel food cake split into four layers and filled with strawberry and chocolate ice cream. Covered in whipped cream frosting with almonds and chocolate leaves.

This recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties.

Quick no-cook deviled dip blends sharp pimiento cheese spread, deviled ham, and a splash of hot sauce for a smoky, spicy bite. Ready in minutes, gone even faster.

Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.

La Jolla salad is a California coast composed plate: mixed greens, crab-filled radicchio cups, grilled shrimp, and fresh papaya, dressed with a sharp lime-dill vinaigrette built on egg yolk.

Beef and barley vegetable soup made from scratch with soup bones, pearl barley, tomatoes, and fresh peas. A slow-simmered three-hour soup with old-fashioned depth.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.

Three-bean vegetarian minestrone soup with chickpeas, adzuki beans, kidney beans, pearl barley and tomatoes, finished with red wine, soy sauce, and grated Parmesan. A hearty Italian soup packed with protein and fiber.

Cold buttermilk beet soup with julienned beets, celery, dill, and a splash of hot sauce simmered in chicken broth then chilled. A tangy, vibrant pink summer soup similar to cold borscht.

Italian-style venison pot roast braised low and slow in red wine, tomato sauce, and oregano. A Dutch oven recipe that turns lean game meat fork-tender with rich gravy.

German-style fruit salad with honeydew melon balls, orange slices, grapes, and walnuts layered over lettuce and dressed in a tangy yogurt-citrus dressing with a hint of ketchup.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Lentil rice veggie burgers blend sweet potato, mushrooms, and spinach into hearty plant-based patties. A wholesome vegan burger with tarragon and garlic that holds together on the grill.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.

Cuban-style black beans simmered with bay leaves, then enriched with a sofrito of onion, green pepper, garlic and oregano. Naturally vegan, gluten-free and high in fiber. Serve over rice.