only the best recipes

Only the Best Bay Leaves Recipes

  • Barbecued Turkey with Maple-Mustard Glaze
    First the turkey is soaked overnight in a brine to improve flavor and ensure moist meat. (Be sure to use a pot large enough to hold both the...
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  • Cider-Brined-and-Glazed Turkey
    Unlike most brined turkeys, this one can be stuffed because the apple-cider brine contains less salt than the typical recipe. Begin brining two days ahead.
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  • Herb-Roasted Turkey with Apple Cider Gravy
    Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the...
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  • Lobster Bisque
    The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks,...
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  • Molasses-Brined Turkey with Gingersnap Gravy
    Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or...
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  • My Favorite Chili
    This is the only chili recipe I've used for the last 8 years or so. I think its pretty outstanding. I vary the hot ingredients depending on who will be eating it and the mood I'm in. I've also used ground venison and it was just as good.
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  • New England Fish Chowder
    To me, this is the most authentic and most important recipe in this book. It is the gold standard for chowder: a hearty main course with deep...
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  • Salted Roast Turkey with Herbs and Shallot-Dijon Gravy
    Looking for a classic turkey with some added depth of flavor? This is the one for you. The meat tastes of sage, rosemary, and thyme.
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  • Split Pea Soup with Bacon and Rosemary
    Mary garnishes the soup with fried brioche croutons, crème fraîche and fresh chervil.
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  • The Best Chicken Tortilla Soup
    Tortilla soup as it should be.....trust me, everyone loves this....and it's from the Houston Jr. League "Stop and Smell the Rosemary".
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  • Turkey Chili with White Beans
    If you have leftover chili, serve it over turkey franks (or the chicken ones) the next day.
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