232 lee recipes

If you love the taste of lamb, you will enjoy every bit of this succulent dish.

Pan-seared salmon on a bed of creamy leek fondue with a saffron butter sauce. A French-style restaurant dish with two distinct sauces built from wine, shallots, and cream.

Lamb stir-fry with leg steaks marinated in lemon, garlic, and oregano, then wok-seared with red bell pepper and mushrooms for a fast, savory weeknight meal.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.

Oxtails braised in red wine with celery, leeks, carrots, and a French-style sauce made from the reduced braising liquid. Rich, fork-tender, and worth every one of the 4 hours.

Creamy hearts of palm and leek soup blended silky smooth with whipping cream, topped with a fresh garnish of diced tomato, scallion, and hearts of palm.

Pressure cooker chicken stock made in 30 minutes with stewing hen, celery, carrots, onion, and peppercorns. Rich, gelatinous stock in a fraction of the time.

Savory ground pork mixed with napa cabbage, leeks, and onion fills store-bought wrappers for juicy dumplings. Boil or steam, then dip in garlicky chili vinegar.

Try something new for dinner with this succulent beef dish that has an aroma which will make your family eager to set the table.

You will be licking your fingers after trying this savory dish made with tomatoes, mushrooms and a variety of spices.

Butter-browned chicken slow-cooks all day in a spiced tomato and mushroom sauce with ginger, chili powder, and paprika, finished with a swirl of heavy cream. Serve over spaghetti for a hearty, hands-off dinner.

Savory winter squash tart with roasted squash, buttery leeks, Gruyere, and creme fraiche in a flaky pastry shell. A rustic, elegant main dish for fall and winter entertaining.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Grilled butterflied leg of lamb marinated in olive oil, lemon juice, tomato paste, rosemary, and garlic. Marinate overnight, grill 30 minutes, and slice thin for a crowd.

Creamy leek risotto with Parmesan and fresh parsley, built one ladle at a time with vegetable stock. A simple vegetarian Italian rice dish that works equally well with courgette (zucchini) for a summer swap.