790 lee recipes

A delicious crockpot dish made with potatoes, chopped mushrooms, green beans and cream of mushroom soup.

Silky pureed cucumber soup with a French pistou swirl of basil, garlic, walnuts, Parmesan, and fresh tomato. Light, elegant, and built on leeks and chicken broth.

Homemade white vegetable stock simmered with celery, carrots, leeks, mushrooms, garlic, and white wine. A versatile vegan base for soups, risottos, and sauces that's clean-tasting and full of depth.

Pichelsteiner is a hearty Bavarian layered stew of pork, beef, and mutton slow-cooked with potatoes, carrots, celeriac, and leeks in beef stock. A rustic German classic that gets better the next day.

French farmhouse chicken braised on a bed of leeks and garlic in apple juice, white wine, and brandy. The pan juices reduce into a concentrated cream sauce that's worth every minute.

Paper-thin swordfish paillard flash-cooked until just opaque, topped with blanched leek julienne, fresh grapefruit segments, and a tangy mustard seed vinaigrette. An elegant 30-minute dinner.

Orange you glad to have found this succulent dish made with rainbow trout fillets, mandarin oranges, and a drop of vodka?

Velvety pureed chestnut soup kissed with cinnamon, nutmeg, and mace. This warming vegetarian broth comes together in 35 minutes with a silky milk finish and bright lemon squeeze.

Hearty pasta bean potage with cannellini beans, ham, pasta spirals, fresh tomatoes, and herbs in chicken broth. An Italian-style bean and pasta soup that eats like a meal.

New Orleans turkey creole with poached turkey legs, bacon, tomatoes, green bell pepper, onion, garlic, and okra served over rice. A Southern Creole classic with bold bayou flavor.

Westphalian leg of lamb roasted in a buttermilk and vegetable sauce inside an oven bag. A German roasting method that keeps the meat incredibly tender with a tangy pan gravy.

Vichyssoise is the chilled French leek and potato soup, enriched with heavy cream and half-and-half, finished with snipped chives. Silky, cold, and the original elegant summer first course.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Lamb Klephtiko: Greek-style boneless leg of lamb studded with garlic, bay, cinnamon, and oregano, wrapped in parchment and slow-roasted 4 hours until fall-apart tender.

Grilled butterflied leg of lamb marinated in red wine vinegar, garlic, and red pepper flakes, served with a briny olive relish. A Mediterranean centerpiece for spring entertaining.

Vegetarian split pea soup simmered with leeks, carrots, and garlic, then half-pureed for a body that's creamy and chunky at once. Crowned with homemade garlic-butter whole wheat croutons.