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ingredients

12 Ways With Bay Leaves

 

The subtle taste and aroma of bay leaves lends itself well to all sorts of dishes – try them baked with potatoes, tucked into a sauce, soup, or stew, or use them in a custard or creme Anglaise with sweet dishes. Use the glossy green leaves fresh and keep a supply of dried bay leaves in your pantry.
Recipes
Sautéed Chicken with Bay Leaves & Juniper Berries

Apples for Jam

Tessa Kiros

Stuffed Figs with Bay Leaves

Classic Turkish Cooking

Ghillie Basan

Bay Leaf Spa Rice

Filipinx

Angela Dimayuga and Ligaya Mishan

Bay Potatoes

The Forest Feast

Erin Gleeson

Bay Leaf–Grilled Quail

Hot Coals: A User's Guide to Mastering Your Kamado Grill

Leonard Elenbaas and Jeroen Hazebroek

Pan-Seared Tuna with Fresh Tomato and Bay Leaves

How to Cook Italian

Giuliano Hazan

Cod Roe with Bay Leaf and Cucumber Salad

Kitchen of Light: New Scandinavian Cooking

Andreas Viestad

Venison, Port and Bay Casserole

For the Love of the Land: A cook book to celebrate British farmers and their food

Jenny Jefferies

Courgette and Bay

Mowgli Street Food

Nisha Katona

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Lamb with bay leaf potatoes

One Knife, One Pot, One Dish

Stéphane Reynaud

Bay-baked pears with chocolate ice cream

A Simple Table

Michele Cranston

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