2,500 leah recipes

Grecian green beans marinated in Coca-Cola, olive oil, vinegar, oregano, and mustard with shallots and garlic. A sweet-tangy refrigerator side dish, served chilled or warm alongside grilled meats.

White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.

A quick, spicy hot sauce for falafel: tomato paste simmered with vegetable stock, chili paste, cumin, lemon and fresh herbs into a bright, fiery sauce in about five minutes. Drizzle it over falafel, shawarma or grilled veg.

Rosemary hash browns with soft scrambled eggs make a diner-style breakfast plate, with golden potatoes scented with rosemary and onion alongside creamy, just-set eggs. A hearty morning from one skillet.

Sauteed beef tips with shiitakes: pan-seared tenderloin cubes with earthy shiitake mushrooms, shallots, spinach, white wine, and a cream-butter pan sauce. 20-minute restaurant plate.

Pizza soup with stewed tomatoes, pepperoni, mushrooms, green peppers, basil and oregano, topped with broiled mozzarella. All the flavor of pizza in a chunky bowl.

Homemade pickling spice blend with mustard seeds, allspice, coriander, cloves, ginger, and cinnamon. Mix once and use all canning season for pickles, relishes, and brines.

Old-world pickled cherry tomatoes with dill seed, garlic, and peppercorns, packed with grape leaves for crisp texture. Russian-Ukrainian fermentation tradition in canning jars.

Tuna pita pockets stuffed with creamy yogurt-mustard tuna salad, fresh dill, crisp celery, lettuce, and tomato. A light, mayo-free lunch ready in 10 minutes.

Easy carrot salad with shredded carrots, fresh herbs, scallions, and a bright lemon-and-safflower-oil dressing. A 15-minute vegan side that brings color and crunch to any plate.

Golden baked crab calzones stuffed with ricotta, mozzarella, cream cheese, scallions, and olives in a soft yeast dough. Makes 10 hearty hand pies from one batch.

Tomato, artichoke, and feta salad tosses marinated red onion and feta with canned artichoke hearts and ripe tomatoes in a red wine and herb vinaigrette. Classic Mediterranean summer side.

Coconut shrimp De Jonghe: a tropical riff on the classic Chicago baked shrimp casserole, with garlic, paprika, sherry, parsley, and toasted coconut layered over plump shrimp. Bakes in one dish for an old-school dinner-party main.

Honey curried red snapper bakes fish fillets under a glaze of Dijon mustard, honey, lemon juice, and curry powder. Light, low-calorie dinner ready in under an hour.

Pizza Carciofi with marinated artichoke hearts, sun-dried tomatoes, and fontina cheese over a homemade tomato sauce on crispy pizza dough.

Velvety Greek cream of green bean soup pureed with carrots and onion, thickened with a buttery roux, and finished with a swirl of butter. Serve with crunchy croutons for a comforting Mediterranean bowl.