1,956 leah recipes

Sheftalia are traditional Cypriot barbequed sausages: ground pork and veal seasoned with onion and parsley, wrapped in caul fat, and grilled over charcoal until the caul melts into the meat.

Chowning's Tavern wine cooler with lemonade poured over crushed ice and topped with dry red wine, garnished with fresh mint and a cherry. A two-layer Colonial Williamsburg classic.

Quick Italian mushroom and tomato pasta sauce with garlic, parsley, and marjoram cooked in olive oil. A 20-minute vegetarian sauce with a full pound of mushrooms.

Budget-friendly beef stew with round steak, potatoes, carrots, and celery simmered in tomato sauce. A hearty one-skillet meal that feeds 10 from simple pantry staples.

Whole rainbow trout baked in a creamy yogurt and herb sauce with parsley, chives, fennel, thyme, oregano, and tarragon. An elegant British-style fish supper ready in under an hour.

Quick chicken skillet stew loaded with red potatoes, celery, bell pepper, and a rosemary tomato broth. A one-pan weeknight dinner ready in 30 minutes.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.

Greek rabbit stifado braises marinated rabbit with whole pearl onions, tomato, wine, vinegar, and warm spices. A rustic Peloponnese classic with deep, sweet-tart sauce.

Fresh vegetable basil soup with potatoes, tomatoes, carrots, cauliflower, zucchini, and green peas in an herb-seasoned broth. A hearty, low-fat vegan soup.

Herbed tofu-mushroom quiche with fresh dill, thyme, rosemary, and curry powder in a crustless wheat germ base. Vegan, egg-free, and packed with fresh herbs.

Kale and buckwheat with Brussels sprouts and mushrooms blends nutty whole grain with roasted sprouts, sauteed shiitakes, blanched parsnips, and onions. A hearty plant-based grain bowl packed with fiber.

Old-fashioned split pea soup simmered 3 to 4 hours with ham or turkey, carrots, and a hint of allspice. Just seven ingredients for thick, stick-to-your-ribs comfort.

Hearty Halloween soup with ground turkey, red potatoes, tomatoes, and vermicelli in an herbed broth with turkey gravy. A warming one-pot meal for a chilly October night.

An elegant vegetarian plate of couscous, basmati rice, and quinoa timbales served over a silky roasted sweet corn coulis. Restaurant-worthy presentation for a dinner party grain course.

Crystal-clear salmon consomme with poached prawns, salmon flakes, carrot flowers, and a splash of sherry. Classic raft-clarified technique for an elegant first course.