8,052 leah recipes

A dessert made from pineapple with Alpine Pepper, and served with a side of wild fruit yoghurt.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.

Stuffed pasta shells packed with sausage, chicken, and mushrooms, smothered in Mornay sauce. Made in the microwave for a quick Italian-style dinner in individual gratin dishes.

Old-fashioned chicken corn chowder made from scratch with chicken wings simmered into rich broth, sweet corn, and a finish of bright fresh parsley. Just five ingredients and pure comfort.

Cook like a famous French chef with this simple recipe that uses rabbit fillets and creole mustard.

Sausage-stuffed butternut squash baked twice with thyme, tarragon, and egg custard. A savory fall main dish that uses the squash shells as edible bowls.

This traditional Southern dish is served on New Year's Day for good luck throughout the year

Gulyasleves (Hungarian goulash soup) with beef, paprika, potatoes, and handmade csipetke egg noodle dumplings. An authentic one-pot comfort soup from Hungary.

Hard-boiled eggs baked in a silky apple-curry sauce that marries sweet caramelized onions with warm spices. Ready in 30 minutes for an easy vegetarian brunch or light supper.

A tasty drink made with pineapple juice, lemon balm and a bit of mint.

Famous Jodeen sausage, a bold Wyoming-style homemade sausage loaded with garlic, jalapeno, cumin, sage, and a hit of liquid smoke. Blend with pork fat for juicy, spicy patties or links, great for wild game.

Add a new taste to your tortilla chips or serve on burgers.

Satisfy your hunger with these scrumptious snacks made from garlic, cheese and fresh parsley leaves.

Instead of going to a fancy restaurant, make this dish at home and add some sophistication to your kitchen.

A vibrant Persian beet and yogurt dip with golden butter-fried onions and crushed garlic. Earthy, tangy, and stunning in color, Borani-ye Choghandar is a beautiful addition to any mezze spread.

Very typical Polish winter soup that's easy to make.