It's easy to overlook bay leaves when they are stored in the back of your spice cabinet. But this hearty herb shouldn't be forgotten and underused. Bay leaves release their flavor slowly and add complexity and aroma to stews, roasts, sauces and even dessert. You may not be able to distinguish their unique flavor in the final dish but without bay leaves the taste would fall short. Here are seven great ways to use bay leaves:
COOK UP A VEGETARIAN STEW
Lentils, pumpkin, onions and carrots come together in this hearty meat-free stew flavored with scallions, cayenne pepper and bay leaves.
Bay leaves are the essential ingredient in the delightful lemon sauce served with these irresistible meatballs made with ground beef and veal sausage.
ROAST A GOOSE BREAST
A single bay leaf is enough to add depth of flavor to this elegant main course perfect for entertaining.
MASTER COQ AU VIN
The secret to the perfect coq au vin? Marinating the chicken overnight in a blend of wine, onions, garlic, pepper, thyme and bay leaves.
From 28-30 October, join Fine Dining Lovers for a celebration of young culinary talent, when 12 global finalists will battle it out in Milan for the title of best young chef in the world - plus, join our first edition of Brain Food forum. See what's on.
Fine Dining Lovers teams up with the Culinary Institute of America, James Beard Foundation and Black Food Folks on the Better Business project to build stronger, more sustainable business practices for the industry.