1,753 leah recipes

A succulent pot roast that is simmered to perfection. The leftovers taste great in a sandwich!

Mushroom soup concentrate is a homemade replacement for canned condensed mushroom soup, built from fresh mushrooms, butter, onion, celery and broth. Use it in casseroles or thin with milk for a quick bowl.

Microwave scalloped oysters: a holiday-table classic shortcut with shucked oysters, breadcrumbs, celery, and a splash of cream baked together in a covered casserole. Ready in 20 minutes, no oven required.

Crustless onion pie with sauteed onions, eggs, Parmesan, and bread crumbs baked into a savory vegetarian custard. A low-fat, 5-ingredient onion tart with no pastry shell.

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.

Traditional Greek chickpea soup with rosemary, olive oil, and a bright squeeze of lemon. Just five ingredients, long-soaked dried chickpeas, and the patience to let simplicity shine.

Garbanzo bean pizza with a gluten-free chickpea puree crust topped with tomato sauce, mozzarella, and Italian herbs. High-protein, grain-free, and surprisingly crispy.

Creamy vegetarian corn chowder pureed silky-smooth with sweet corn, sweated onions, fresh rosemary, and a hit of warming mace. Meat-free body from cream and pureed corn.

Rosemary flatbread baked in a square pan with fresh rosemary pressed into the top and crackling sea salt. A simple yeasted focaccia-style loaf with a crisp crust and chewy crumb.

Krautsuppe is a hearty German cabbage soup with bacon, potatoes, turnip, and carrots simmered in chicken broth. Topped with grated Parmesan for a rustic winter bowl.

Chicken breast stuffed with artichoke hearts, garlic, breadcrumbs, and a touch of cream and nutmeg. Baked at high heat for a fast, elegant dinner.

Pizza Rustica with Roasted Red Peppers and Provolone recipe

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.

Thin-pounded veal scallops seared golden, then plated with warm avocado slices and a silky vermouth-lemon butter sauce. A retro Italian gem that feels surprisingly modern, ready in under an hour for 6 to 8.

Loaded vegetable oxtail soup with butter-browned tails, carrots, turnips or cabbage, celery, and a splash of sherry. A French-leaning broth fortified with thyme, bay, and beef stock for restaurant-style depth.

Traditional Irish fresh pea soup made with ham stock, bacon, lettuce, and mint, then pureed silky smooth. The pea pods simmer in the stock for extra depth of flavor.