Recipes with italian parsley

These homemade salmon patties are made with fresh salmon for a crispy exterior and tender interior. Learn the secrets for the best salmon patty you've ever had.

A creamy tangy herbed dipping sauces that makes a great dipping sauce for crab cakes. Works equally as well as a salmon cake dipping sauce or even as a dipping sauce for chicken fingers.

Prepare your recipe for kefta meatballs. Let them simmer for at least an hour in this spicy tomato-based sauce.

Perfectly balanced American classic comfort food that is ready at a moments notice.

A marvelously well balanced combination of that go so well together for a perfect Sunday brunch.

Made popular by southern Italians in New York city restaurants this dish is based upon old-world family recipes. Here I've adjusted it to two hearty servings.

Adaption of this classic Italian recipes that highlights the chicken, prosciutto and sage with a simple pan sauce topped with crispy fried sage leaves. A quick and easy weeknight treat.

A classic old fashioned great American hash inspired by Julia Child's The Way to Cook. This is a great way to use leftover pork roast and the accompanying leftover vegetables. The key is to create a lovely tasty crust.

Pork or veal schnitzel with a mushroom sauce topped with bacon. Perfect for Oktoberfest or any time you are hankering for German fare.

Vegan stuffed manicotti with herbed tofu filling baked under marinara sauce. A dairy-free Italian comfort dinner with oregano, thyme, basil, and fresh parsley.

Earthy wild mushroom lasagna layered with Marsala-sauteed fungi, creamy Fontina bechamel, and a golden mozzarella-Parmesan crust. Vegetarian comfort food at its most elegant.

Larry's crispy potatoes: oven-roasted cubes tossed in green onions, Italian seasoning, and Hungarian paprika. A low-fat crispy potato recipe made with stock instead of oil.

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

The coriander, sugar and bland cheese balance the tartness of green tomatoes in this recipe.

Salmon croquettes with remoulade sauce: pantry-friendly canned salmon patties bound with mayo, mustard, tarragon, and cracker crumbs, then pan-fried golden and served with carrot slaw and tangy remoulade.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Quick bistro-style sirloin strips stir-fried with garlic and parsley, piled over red onion rings, and finished with a red wine pan sauce. Served with steamed new potatoes for a 25-minute dinner for two.

Classic pasta carbonara: linguine tossed with crisp bacon, raw egg, parsley, and Parmesan. The Roman classic that turns five ingredients into a silky, peppery dinner in 30 minutes.

Pasta with red clam sauce made from fresh littleneck clams steamed in white wine and fish stock, then tossed with tomato, basil, and oregano. Light, briny, and ready in 30 minutes.

Potato leek soup with sweet corn, carrots, celery, and a hit of hot paprika. A rustic German-style soup with a partially blended texture and only a splash of cream for finishing.

Sardinian fregula with clams, prosciutto, saffron, and chili flakes cooked to a risotto-like consistency in white wine and tomato broth. A rustic Italian seafood pasta.

Mixed greens with cumin steams a tangle of greens, then tosses them with a garlic-parsley-cilantro paste bloomed in cumin and paprika oil. Vegan, gluten-free Moroccan-inspired side dish.

Beans with rare steak and pesto: grilled steak sliced rare over mashed cannellini beans with fresh basil-parsley pesto. A Tuscan-style dinner that's lean, protein-heavy, and deeply savory.

Rotini with marinated shiitake mushrooms, prosciutto, sun-dried tomatoes, black olives, pine nuts, and Parmesan in a white wine broth. An Italian pasta with deep, layered umami flavor.

Sicilian-style swordfish involtini: swordfish rolled around a toasted pine nut and parsley filling, braised in tomato sauce with white wine and chili flakes. Bright, briny, and weeknight-fast.

Spinach pasta frittata made with leftover spaghetti, blanched spinach, fontina, and Parmigiano-Reggiano. A skillet-cooked Italian frittata di pasta with golden crusts on both sides.

Pasta with white clam sauce made with fresh littleneck clams steamed in fish stock, white wine, garlic, and olive oil. A light, briny Italian seafood pasta with no cream.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Pecan wild rice pilaf with wheat pilaf, dried currants, fresh mint, orange zest, and Italian parsley. A festive room-temperature side dish for holiday tables.

Salt-roasted shrimp with a scampi beurre blanc dipping sauce. A showstopper appetizer where shrimp cook shell-on over a bed of rock salt and get served with a buttery white wine dip.

Delicious Pasta with Fresh Tomato and Fresh Herbs recipe

Red Snapper, Veracruz (Huachinango Ala Veracr) recipe

Quinoa salpicon salad tossed with fresh cucumber, tomato, mint, and parsley in a zesty lime-chile vinaigrette. A bright, protein-rich Latin American side dish served cold.

Mushrooms are always good combination with chicken, this recipe is a classic and typical chicken mushrooms recipe, good to try!

Grilled chicken breasts stuffed under the skin with blanched garlic and parsley, finished with a quick lemon-butter pan sauce. Bistro-style chicken from a handful of ingredients.

Grilled chicken halves stuffed under the skin with blanched garlic and Italian parsley, finished with a lemon-butter garlic sauce. Simple, fragrant, and charcoal-kissed.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Homemade tortelloni filled with sheep's milk ricotta, parsley, and Parmigiano-Reggiano, finished with brown butter and crispy sage. The classic Italian pasta done from scratch.

Smoky mushroom tart with sauteed shiitake and button mushrooms layered over smoked mozzarella in a blind-baked butter pastry shell, topped with Asiago and walnuts.

Italian tuna cheese (caciotta al tonno) topped with fresh anchovies marinated scapece-style in lemon, olive oil, and red pepper flakes. Bold antipasto for serious seafood lovers.

Potato soup with lemons: a bright, golden purée flavored with lemon zest, ginger, and slow-simmered onion. A naturally creamy potato soup with zero dairy.

Caramelized Spanish onions slow-cooked in red wine, mixed with grated potatoes, Parmesan, rosemary, and yogurt, then baked into a golden torte. Vegetarian and elegant.

Juicy lemon-marinated chicken baked with sautéed red and green bell peppers. A bright, herb-loaded one-pan dinner ready in under an hour.

Lemony vegetable soup with chickpeas, vermicelli, and warm spices like turmeric, coriander, cinnamon, and cayenne. Bright lemon juice and fresh mint finish this hearty vegan bowl.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

Italian braised lamb and potatoes with pecorino cheese, red capsicum, and garlic simmered in stock until fork-tender. A make-ahead casserole that tastes even better the next day.

A great stand alone vegetarian meal or top it with a fillet of grilled chicken or a white fleshed fish fillet.

Luxurious seafood stew with lobster, shrimp, clams, and mussels in a white wine tomato broth flavored with garlic and herbs. This Mediterranean feast is elegant yet approachable.