790 lee recipes

Arni psito me patates, Greek roast leg of lamb studded with garlic, brushed with lemon and butter, and roasted with tomato paste-rubbed potatoes. A classic Greek Sunday roast.

Slow cooker whole chicken infused with fresh fennel, leeks, and carrots. A two-stage braise builds deep, herby flavor with fall-off-the-bone results.

Cream of leek soup builds a butter-flour roux with chicken stock and half and half, then folds in tender steamed leeks. Optional ham and potato additions turn it into a hearty meal.

Vegan potato and leek casserole layered with red potatoes, softened leeks, shredded carrot, and rosemary. Baked in vegetable broth until tender for a dairy-free side dish that eats like comfort food.

Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.

Favourite leek and potato soup is a classic British comfort bowl: sweet leeks, potatoes and onion gently sweated in butter, simmered in stock and pureed velvety smooth, finished with a swirl of yogurt or cream.

Classic French court bouillon with onion, carrot, celery, leek, fennel, thyme, and peppercorns. This aromatic poaching liquid is a building block for cooking fish, shellfish, and delicate proteins.

Microwave glazed chicken legs over a bed of cornbread stuffing, brushed with a sweet currant jelly glaze. A complete chicken dinner ready in about 30 minutes.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Potato and sweet potato torte: thin-sliced Yukon gold and sweet potatoes layered with buttery thyme-scented leeks, baked into a tender, stacked round cake you flip out and slice at the table. A stunning vegetable side.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.

Carrot and leek are both full of nutrition, lots of benefits for our health; this frittata is cooked with these two healthy and delicious ingredients, the tarragon gives the zing into it. A great way to cook your eggs, and an excellent recipe at any time!

When you don't have 4 hours or more to make chicken broth use inexpensive chicken legs to make this rich broth along with cooked chicken for use in other recipes.

Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.

Granny's broth is traditional Welsh cawl, lamb slowly simmered with leeks, carrots, swede and potatoes into a clear, warming winter broth. A farmhouse classic served with crusty bread.