1,956 leah recipes

Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.

Vidalia beef patty bakes a ground beef burger with sliced potato and sweet Vidalia onion in a buttered foil packet. A hands-off, one-serving campfire-style dinner.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Patates Yiahni, Greek braised potatoes slow-simmered in olive oil and tomato sauce with garlic and parsley. A simple, vegan-friendly Mediterranean side dish.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

No-churn mango cantaloupe sorbet sweetened with maple syrup and brightened with lime juice. A low-fat, dairy-free frozen dessert made entirely in a blender and freezer.

Slow cooker chicken breasts stuffed with a peanut butter, honey, cumin, and mint filling. Rolled into packets and braised in peanut-bouillon broth for tender, savory results.

Garlic marinated olives with lemon, bay leaves, thyme, peppercorns, and sherry. A make-ahead antipasto jar that gets better every day in the fridge.

Pomegranate Ariel with jewel-toned pomegranate seeds, currants, and slivered almonds under a blended papaya-orange sauce. A no-cook tropical fruit dessert served in goblets.

Basmati rice simmered in chicken broth with sliced mushrooms and a bay leaf. A simple, fragrant 4-ingredient side dish ready in 35 minutes.

Chilled melon soup made with pureed cantaloupe, honeydew, sweet white wine, and cardamom. A refreshing no-cook summer soup garnished with fresh mint.

Rosemary lemon chicken with bone-in breasts marinated in lemon juice, honey, and fresh rosemary, then baked covered and uncovered for juicy meat and golden skin.

Morning fruit salad with cantaloupe, kiwi, strawberries, and raspberries, tossed with fresh mint and orange juice. Light, vibrant, no-cook breakfast or brunch side ready in 20 minutes.

Turkey tomato soup with leftover cooked turkey, fresh tomatoes, bay leaf, and thyme in a simple chicken broth base. A homey, weeknight-fast way to turn Thanksgiving leftovers into a bright bowl.

Homemade chicken stock simmered low and slow for 4 to 6 hours with chicken bones, onion, carrot, celery, thyme, and bay. Pure-flavored stock for soups, risotto, and sauces. Freezes for months.

Savory olive muffins with chopped black olives, grated onion, fresh mint, and olive oil. Greek-style savory muffins for picnics, brunch, or appetizer trays.