Recipes with parsley leaves

Sautéed pancetta with balsamic beans simmers crispy pancetta, garlic, crushed tomatoes, and white beans in a sweet-tart honey-balsamic glaze. A rustic Italian side or weeknight main.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

Tomato vinaigrette salad with fresh tomato wedges tossed in a white wine and balsamic dressing with garlic, parsley, and a pinch of chili heat. Five-minute summer side.

Pasta with Peas Asparagus Butter Lettuce and Prosciutto recipe

Beef Burgundy cooked entirely in a wok with red wine, pearl onions, mushrooms, and thyme. A clever one-vessel take on the French classic that braises to fork-tender in 90 minutes.

Crowdie butter with garlic and parsley is a homemade Scottish fresh cheese: cream set with rennet, drained crumbly, then worked with butter, garlic, and herbs into a soft, spreadable garlic-herb cheese. Make your own Boursin at home.

No-cook salmon pate with cream cheese, horseradish, and a hint of liquid smoke. A creamy make-ahead appetizer spread for crackers or party rye bread.

Portuguese salt cod (bacalhau) casserole layered with sliced potatoes and golden onions, topped with breadcrumbs, olives, and hard-boiled eggs. Served with vinegar, olive oil, and pepper.

Veal Francese dredges pounded scaloppine in flour, dips in seasoned egg wash, and pan fries in butter for golden cutlets finished with a fresh lemon pan sauce. Italian-American classic.

Spiced hamburgers with chili powder, cumin, and cracked black pepper seared in cast iron, served with a shallot red wine pan sauce. Restaurant-style burgers at home.

Crock pot turkey stuffing, a classic sausage, mushroom, and herb dressing that cooks low in the slow cooker so your oven stays free for the bird. Moist inside, with savory poultry-seasoned flavor.

Danablu soup: Danish blue cheese melted into a chicken broth and roux base, finished with cream and topped with whipped cream and parsley. Elegant first course.

Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums.

A succulent seafood stew, best serve it hot with some good crusty bread.

Baccalà alla Bolognese is a classic Italian salt cod dish: soaked, flour-dredged, and pan-fried in butter and olive oil with garlic, parsley, and a bright squeeze of lemon. Simple, elegant, and ready in minutes.

Homemade crepes filled with chicken, green peas, and pimiento, then baked under a silky Gruyère and white wine cheese sauce with mushrooms. French-inspired elegance for a special dinner.