1,956 leah recipes

Lobster in tomato sauce with saffron rice: Mediterranean-style shelled lobster simmered in tomato, white wine, orange juice, fennel, and saffron, thickened with lobster coral and liver. A rustic European coastal seafood feast.

Brithyll a Chig Moch (Trout and Bacon) Welsh recipe

Give your chicken wings a new flavor with this simple but tasty recipe that uses lemon juice and crushed garlic.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

A basic lentil salad that can make any dinner seem a bit different.

A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad recipe

Traditional Greek dolmas stuffed with rice, pine nuts, fresh herbs, cinnamon, and allspice, simmered in olive oil and lemon juice. This recipe makes about 50 stuffed grape leaves served at room temperature.

Smoked turkey cooked overnight in white wine with garlic, onion, mint, and a touch of liquid smoke. Oven-smoked, low-and-slow Cajun-style turkey that feeds a crowd with juicy, herb-scented results.

Sole fillets rolled around leeks, parsley, and sun-dried tomatoes, then baked on a bed of parsley in white wine. A light, elegant fish dish with concentrated tomato flavor and no added fat.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

Preserved grape vine leaves for making dolmades all year. Fresh-picked early-summer leaves get bundled, blanched in salted water, then packed into jars with rock salt brine for long-term pantry storage.

All-purpose Mediterranean meat and rice stuffing with fresh mint, parsley, and dill. Fills vine leaves, cabbage, tomatoes, zucchini, eggplant, and peppers for dolma-style dishes.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.