790 lee recipes

Butternut squash and prawn soup with a homemade shellfish stock, white wine, rosemary, and a touch of Tabasco. Velvety, rich, and served with whole prawns on top.

A low-fat vegetable soup loaded with zucchini, mushrooms, spinach, leeks, and stewed tomatoes, spiked with chili powder and oregano. A crumble of blue cheese on each bowl adds a savory finish.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Leek, asparagus and herb soup pureed with potatoes, chives, parsley, dill, and chervil into a silky spring-green soup. Finished with lemon and a dollop of yogurt. Lighter than cream-based soups but just as satisfying.

Late summer tomato soup with shell beans, seared squid rings, and garlic-rubbed toast. A rustic Italian-leaning one-bowl meal that celebrates peak-season tomatoes and fresh beans.

Hearty homemade beef and vegetable soup made with tender short ribs, carrots, parsnips, green beans, and leeks in a rich, defatted broth. Simmered low and slow with fresh dill and parsley for deep, comforting flavor.

Fermented black beans can be found at Asian markets; but if unavailable, you can substitute prepared black bean sauce.

Irish Lamb Stew with Root Vegetables and Green Peas recipe

A succulent pork roast dish that can be made hassle-free with your very own crockpot.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Bermuda's national dish from The Reefs resort in Southampton. Firm fish like grouper or wahoo simmers in a rich, tomato-laced broth spiked with dark rum and fiery sherry peppers. Hearty, warming, and unmistakably island-born.

Baked chicken legs glazed with raspberry jam, balsamic vinegar, and red pepper flakes for a sticky sweet-heat finish that caramelizes beautifully in the oven.

Classic French gribiche sauce with Dijon mustard, red wine vinegar, capers, cornichons, and hard-boiled eggs. Served alongside slow-simmered beef shank medallions and steamed baby leeks.

Grilled lamb kabobs marinated overnight in soy sauce, garlic, and white wine vinegar, skewered with bell peppers, cherry tomatoes, and small onions.

Country Cork Irish stew with lamb rib chops, cabbage, leeks, potatoes, and peas simmered with a bouquet garni of thyme, rosemary, and bay leaf. A hearty one-pot supper from County Cork.

Fish escabeche features fried fish fillets bathed in a hot vinegar marinade with peppers, onions, leeks, carrots, and garlic. A make-ahead Spanish dish that gets better overnight.