8,052 leah recipes

A savory and hearty dish made with succulent shrimp, juicy tomatoes and okra.

Chicago Italian beef sandwiches with thinly sliced roast beef simmered in herbed gravy and piled on Italian bread. Dipped wet, topped with peppers and giardiniera.

Lyonnaise oyster stew blends pureed leek and potato soup with cream, nutmeg, and fresh oysters, served with golden croutons and shredded Gruyere on the side.

Tender strips of lamb seared with cumin, coriander, and allspice, then spooned over fluffy couscous. This quick Yemeni fatah brings bold Middle Eastern warmth to your table in just 30 minutes.

Traditional Czech liver dumplings made from chicken livers, onion, and marjoram, simmered in chicken broth. Old-world comfort food at its finest.

Traditional Scottish potted hough made from slow-simmered beef shin and marrow bones with allspice and bay leaves, set in its own natural jelly.

Pepper Jack stuffed burgers hide molten jalapeno pepper cheese inside grilled beef patties. The juiciest backyard burger trick, ready in 25 minutes for cookouts and game day.

Killer bread piles parmesan-mayo topping spiked with Cajun spice, basil, and oregano on a toasted buttered loaf. A party appetizer puffed golden under the broiler.

Snails Sommeroise is a rustic French escargot dish: snails simmered with herbs, then browned in a savory tangle of bacon, ground walnuts, anchovy and garlic and served over a bed of wilted spinach.

Potato, Bell Pepper, and Zucchini Ratatouille recipe

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Pounded round steak dredged in flour, browned crisp, then simmered in crushed tomatoes with oregano, garlic, and a hint of dry mustard. Fork-tender Sicilian comfort food.

Pan-sauteed chicken breast with a lemon-caper sauce and fanned avocado slices. A light, Mediterranean-style chicken dish with bright, tangy flavors and no heavy cream.

Low-calorie chicken stir-fry marinated in soy sauce, lemon juice, and sesame oil, then tossed with garlic and fragrant tarragon. Light, bright, and on the table in under an hour.

Shrimp Chippewa: plump shrimp and mushrooms sautéed in garlic butter, then simmered in a rich chicken stock thickened with more butter. Served in a soup plate with crusty French bread.

Chicken breasts broiled with an herb butter seasoned with garlic, parsley, rosemary and thyme. Comes out nice and juicy!