Bay Leaf
22 recipes 2 guides
This dried leaf infuses soups, braises, sauces, and stews with a subtle woodsy, herbal flavor that becomes rounder and more noticeable during slow cooking. Add it whole early, then remove it before serving; its stiff texture does not soften enough to eat comfortably. The common mistake is adding too many, which can make the dish taste medicinal.
Guides
Recipes
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French Onion Soup
75 min
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Chicken Korma with Yogurt and Cashew Paste
60 min
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Lentil Bolognese with Mushrooms
45 min
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One-Pot Chorizo and Chickpea Stew (35-Minute)
35 min
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Skillet Sausage and White Bean Cassoulet (One-Pan, 45-Minute)
45 min
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Apple Cider-Braised Beef Short Ribs with Parsnip Purée and Crispy Shallots
180 min
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Red Wine Braised Beef Pot Roast (3-Hour Slow Braise)
205 min
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Cajun Shrimp and Sausage Jambalaya
50 min
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Smothered Pork Chops with Onion Gravy
40 min
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Slow-Simmered Beef Chili with Cocoa and Coffee (Slow-Simmered, 90-Minute)
110 min
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Red Wine-Braised Lamb Shanks with Roasted Persimmons and Chestnut Purée
170 min
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New England Corn Chowder with Bacon and Potatoes
40 min