Bay leaves, also known as laurel leaves or bay laurels, come from a tree native to the eastern Mediterranean. The flavor of bay leaves is best brought out by slow cooking, which makes them useful in stocks, soups, roasts, stews, and marinades, as well as pickling and brining.
Also known as laurels, these leaves from a Mediterranean tree are sweet with nutmeg and camphor notes.
Best for slow cooking dishes. Add to stocks, soups, roasts, stews, and marinades. Use in pickling and brining mixes. Remove whole leaves before serving.
Bay leaves are essential to all gumbos, boiled shrimp and great marinara sauces. Usually 2-3 leaves are plenty (too many can make a dish bitter) in a dish serving 4 to 6 people. Generally, the leaves are removed before serving.
Salt-Free
MSG-Free
Nut-Free
Dairy-Free
Gluten-Free
Onion-Free
Garlic-Free
Black Pepper-Free
Corn-Free
Capsicum-Free
Sweetener-Free
Sugar-Free
Sesame-Free
Vegetarian
Vegan
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No chickens were harmed in the making of this dish. We can't say the same for any carrots.
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This recipe is inspired by traditional Swiss raclette, a dish of potatoes, pickles, onions, and melted cheese. Our version is lightly spiced with a dash of your favorite curry powder.
No chickens were harmed in the making of this dish. We can't say the same for any carrots.
Don't throw away your roast turkey or chicken scraps! Turn them into an easy overnight stock with this simple recipe.
This is an easy, comforting weeknight meal that can be adapted for the season by swapping out some of the veggies.
Spice up barbecue plates, nachos, grits, coleslaw, and sandwiches with this quick and easy method for pickling jalapeños.
This an easy and flavorful way to snack on leftover pasta. Plus, it can work with any of your favorite seasonings.
This is a great main course soup; just add a loaf of bread and a bottle of wine.
A great way to make a tasty tomato soup in no time with ingredients you likely already have in your spice rack.
A classic beef stew that can be seasoned with your favorite butcher's rub.
