2,500 leah recipes

Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.

Old-school pickled pigs' feet simmered in vinegar brine with whole cloves, peppercorns, and bay. Gelatinous, tangy, and served cold in their own aspic, Pennsylvania Dutch style.

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad recipe

Cream of shrimp soup with white wine, cream, thyme, and pureed shrimp for body. Reserved chunks of shrimp added at the end for texture. Restaurant-style bisque.

Grape leaves stuffed with ground lamb, rice, pine nuts, mint, parsley, cinnamon, and allspice, simmered in olive oil and lemon juice. A hearty meat-filled dolma served at room temperature.

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.

Pan-seared rib-eye steaks topped with a wild mushroom ragout in port wine, beef broth, cream, and fresh tarragon. Steakhouse quality from two skillets in 40 minutes.

Mussels mariniere steamed in dry white wine with scallion, garlic, parsley, bay, and thyme, finished with butter. The classic French moules style, ready in under 30 minutes from kettle to bowl.

Italian veal roast stuffed with pancetta, porcini, rosemary, and bay, then braised in white wine and vermouth with toasted almonds. Rustic Northern Italian Sunday dinner.

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

Barbecued lamb neck fillet marinated in rosemary, thyme, garlic, and olive oil for up to 48 hours. Butterflied thin for fast, even grilling.

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.

High-heat roasted turkey cooked in just 2 hours by starting breast-side down at 500F, then flipping and finishing at 450F. Stuffed with onion, carrot, and rosemary for a juicy bird with crispy golden skin.

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.