2,233 may recipes

Fish and leek chowder with shark, cod, and bay scallops in a white wine and tomato broth - lighter than cream-based versions and packed with flavor. Make-ahead friendly, ready in 50 minutes.

Poaching can be done with or without a lid. Covering the pan will increase the temperature of the poaching liquid.

Old-world pickled beef brisket or tongue brined for 19 days with garlic, bay leaves, and pickling spices. A traditional Jewish deli-style corned beef you can make at home from scratch.

Another succulent corned beef dish that will have you hooked just by making it! Tastes wonderful over rice.

Easy bean, sausage and barley soup for your slow cooker.

A tasty dish made of cooked red cabbage and apples. Can be used as an appetizer or a main dish.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

Old-fashioned Dutch chicken noodle soup simmered from scratch for 3 hours with a whole chicken, carrots, onion, and bay leaf. Simple, honest, and soul-warming.

Yankee pot roast: browned beef chuck slow-simmered with bay leaves until fork tender, then finished with potatoes, carrots, and onions. The New England Sunday supper classic.

Tender braised beef chuck with onion and celery in a thick, savory gravy served over egg noodles. A simple, hearty comfort dinner for two that simmers low and slow for about an hour.

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

Portuguese style goat, a leg of kid rubbed with a garlic, paprika, bay, and pancetta paste, then roasted until tender and served with rice. A rustic, deeply seasoned Portuguese roast.

Nutty bulgur wheat and tender lentils simmered together in vegetable broth with sauteed onions. A simple, high-fiber pilaf that pairs with any stew or roasted vegetables.

Norwegian pickled eggs in a savory spiced vinegar with bay, mustard seed, cloves, peppercorns, and cinnamon. No sugar, just clean tang and warm Scandinavian spice. Ready for a cold-cuts platter.

Beer-braised corned beef brisket simmered low and slow with potatoes, carrots, and cabbage. A hearty one-pot Irish-American classic for St. Patrick's Day or any cold-weather Sunday.

Braune Einbrenne is the essential German brown gravy built from a dark lard-and-flour roux. Ready in 15 minutes, it's the go-to base for spaetzle, dumplings, and hearty vegetable dishes.