8,052 leah recipes

Creamy casserole with mock crabmeat, hard-boiled eggs, curry powder, mayonnaise, and sour cream. Baked golden with paprika, served over rice.

Fresh tomato sauce with green beans, 6 cloves of garlic, and half a cup of basil tossed over spaghetti. A simple vegetable-forward pasta sauce made from ripe summer tomatoes.

Baked pears in a buttery pineapple cream sauce with crystallized ginger and toasted almonds. An elegant warm fruit dessert with tropical, caramel-rich flavor.

Vegetarian stuffed grape leaves (dolma) filled with brown rice, dill, cinnamon, allspice, and a hint of peppermint. Meatless dolma simmered in lemon broth, served hot or cold as a make-ahead appetizer.

Versatile Indian curry sauce with apple, chutney, and curry powder that works with chicken, meat, or tofu. A creamy, flour-thickened curry you can build around whatever protein you have.

Low-fat fried fish fillets coated in Parmesan breadcrumbs and egg whites, frozen for a crisp crust, then pan-fried with cooking spray instead of oil.

Easy shrimp Creole made in a slow cooker with tomato paste, celery, green pepper, onion, and a Bisquick-thickened sauce. Shrimp added in the last hour and served over rice.

Broiled tomato sandwich on toasted bread with balsamic-marinated tomatoes, Parmesan and herbed mayonnaise. 15-minute vegetarian lunch or light dinner.

Crockpot London broil roast braised low and slow in a rich brown gravy with onion, garlic, wine and bay leaves. A dump-and-go slow cooker beef dinner that turns a lean cut fork-tender.

This traditional Cajun gumbo, inspired by Queen Ida’s Louisiana roots, combines tender chicken, smoky sausage, and a dark, flavorful roux for a soul-warming dish. The holy trinity of onion, celery, and parsley, along with bold seasonings, creates a complex, spicy broth that’s perfect served over rice. Ideal for family dinners or festive gatherings, this gumbo is a labor of love that rewards with deep, authentic flavors.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.

White bean soup with rosemary, country ham, and mirepoix simmered in chicken stock then pureed smooth. Make up to three days ahead.

Fresh asparagus spears nestle into a creamy egg and cheese custard spiked with dill and tarragon for a springtime quiche that's as elegant for brunch as it is satisfying for dinner.

Pumpkin soup with split peas, bacon, onion, and thyme simmered in vegetable stock until the peas and pumpkin are tender. A hearty, thick autumn soup with Caribbean roots.

The cookies will keep, their flavor improving, for at least a week.

Beef barley soup built on a slow-simmered beef shin broth with carrots, parsnips, celery, and tomato, finished with chewy pearl barley. A hearty one-pot meal that doubles as a side of horseradish-dressed beef.