2,500 leah recipes

Mageritsa is the traditional Greek Easter lamb soup served after midnight Resurrection Mass. Lamb offal, rice, dill and scallions in a tart avgolemono broth thickened with egg and lemon.

Australian savoury choux pastry puffs filled with a béchamel-style mixture and salmon, chicken, shrimp or asparagus. Elegant French-inspired party appetizer.

Creamy cucumber dressing with garlic, chives, parsley, light mayo, and yogurt. A cool, tangy salad dressing that doubles as a dip for vegetables.

Crispy browned chicken simmered with garlic, rosemary, and white wine, then finished in a rich Parmesan cream sauce. Serve over spaghetti for a true Italian feast.

Homemade chicken sausage patties seasoned with cinnamon, allspice, tarragon, and white wine. Ground fresh from chicken thighs and pork fat for juicy, herby results.

Herb-crusted chicken breast strips pan-seared golden, then simmered with garlic, chicken broth, white wine vinegar, and halved red grapes. Elegant and on the table in 35 minutes.

Grilled fish salad bruschetta piled onto garlic-rubbed Italian bread with charred zucchini, eggplant, peppers and a lemon-basil fish flake topping. Summer entertaining at its most relaxed.

Lemony chicken salad with a vintage twist: cubed chicken, crushed pineapple, and tarragon set in lemon gelatin and chilled until firm. A retro molded salad that's bright, light, and refreshingly cool.

Minted peaches and melons is a fresh summer fruit salad of ripe peaches and cantaloupe in a light orange-lemon dressing, finished with chopped mint and toasted almonds. No cooking, and easy to make ahead.

Grilled lamb chops marinated overnight in currant jelly and Dijon mustard, cooked over hickory coals, and served with a shallot-rosemary white wine butter sauce.

French scrambled eggs with slow-cooked leeks, cream cheese, and fresh mint stirred into soft, silky curds. A refined twist on classic breakfast eggs.

Light crab salad with asparagus, water chestnuts, and green onions tossed in a tangy yogurt-horseradish dressing. A crisp, refreshing seafood salad that's low in fat.

Shark fillets braised Marseille-style over tomatoes, onion, garlic, and parsley, finished with dry white wine. A French-inspired fish dish with a strained tomato-wine sauce.

German bread dumplings (Brotknödel) made from milk-soaked Kaiser rolls, eggs, parsley, and butter. Classic Bavarian side for sauerbraten, goulash, or mushroom gravy.

Crab bisque with real crab meat simmered in chicken broth and finished with light cream and cayenne. A rich, velvety 30-minute seafood soup with simple ingredients.

Quick garlic marinara sauce with canned Roma tomatoes, olive oil, oregano, and parsley. A 5-ingredient Italian tomato sauce ready in 20 minutes.