Recipes with parsley leaves
4,430 recipes
Tomato & Rice Casserole
A simple and scrumptious casserole that's easy to make when you're late to make dinner.
Ramona's Clam Dip
Easy clam dip stirs canned clams into a creamy base of cream cheese and mayonnaise, brightened with onion, garlic, and Worcestershire. A no-cook, 10-minute appetizer for crudites or chips.
White Clam Sauce
White clam sauce made in the microwave with olive oil, garlic, canned clams, parsley, and oregano. A 15-minute pantry-friendly pasta sauce for spaghetti.
Penette in Padella
Penette in padella toasts dry pasta in olive oil, flambes with brandy, then cooks risotto-style in vegetable stock with dried mushroom cream. A one-pan Italian technique that builds deep, nutty pasta flavor.
Chilie Tomato Salad
Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.
Wild Rice & Grains
Wild rice with butter-warmed green and purple grapes and fresh parsley. An unexpected sweet-savory side dish where juicy grapes burst against nutty, chewy wild rice.
Cheese & Herb Spread.
No-cook cheese and herb spread with cheddar, chives, parsley, and garlic blended with low-fat soft cheese and yogurt. Freezes for up to 3 months. Ready in 10 minutes.
Tomato & Scallion Salad with Raspberry Vinegar
Fresh tomato and scallion salad dressed with raspberry vinegar, sugar, and parsley. A five-ingredient no-cook side dish that highlights peak-season ripe tomatoes.
Italian Pepper Dip
Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.
Frank's Crawfish
Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.
Vermicelli with Walnuts & Garlic
Vermicelli tossed with toasted walnuts, garlic-infused olive oil, pecorino cheese, and fresh parsley. A rustic Italian pantry pasta that comes together while the water boils.
Holiday Loaf
Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.
Italian Style Zucchini
Italian-style zucchini with butter, olive oil, basil, oregano, and parsley. A quick microwave side dish that keeps the zucchini crisp-tender in 20 minutes.
Red Beans & Rice I
Cajun red beans and rice cooked in the microwave with ham, onions, garlic, and cayenne pepper. A Louisiana Monday night staple that simmers hands-free in a microwave-safe casserole.
Pita of Greens, Herbs & Eggs
Greek spanakopita with fresh greens, feta, eggs, and herbs wrapped in buttery phyllo pastry. Warm spices like cinnamon and allspice give this savory pie its traditional depth.
Chicken Stock - Pressure Cooker
Pressure cooker chicken stock simmers browned chicken carcasses with carrots, celery, onion, and a bundle of herbs into a deep, golden broth in 45 minutes. Browning and deglazing build all-day flavor, fast.
A simple and scrumptious casserole that's easy to make when you're late to make dinner.
Easy clam dip stirs canned clams into a creamy base of cream cheese and mayonnaise, brightened with onion, garlic, and Worcestershire. A no-cook, 10-minute appetizer for crudites or chips.
White clam sauce made in the microwave with olive oil, garlic, canned clams, parsley, and oregano. A 15-minute pantry-friendly pasta sauce for spaghetti.
Penette in padella toasts dry pasta in olive oil, flambes with brandy, then cooks risotto-style in vegetable stock with dried mushroom cream. A one-pan Italian technique that builds deep, nutty pasta flavor.
Indian-style chile tomato salad with fresh green chili, parsley, lemon juice, olive oil, and cayenne. A spicy, bright no-cook side dish or appetizer.
Wild rice with butter-warmed green and purple grapes and fresh parsley. An unexpected sweet-savory side dish where juicy grapes burst against nutty, chewy wild rice.
No-cook cheese and herb spread with cheddar, chives, parsley, and garlic blended with low-fat soft cheese and yogurt. Freezes for up to 3 months. Ready in 10 minutes.
Fresh tomato and scallion salad dressed with raspberry vinegar, sugar, and parsley. A five-ingredient no-cook side dish that highlights peak-season ripe tomatoes.
Italian pepper dip made with creamy Italian dressing, roasted red bell pepper, and fresh parsley. A three-ingredient no-cook dip for shrimp, crackers, or raw vegetables.
Louisiana crawfish etouffee with a dark roux, holy trinity vegetables, tomatoes, and cayenne served over rice. A Cajun classic built on a proper 10-minute dark roux.
Vermicelli tossed with toasted walnuts, garlic-infused olive oil, pecorino cheese, and fresh parsley. A rustic Italian pantry pasta that comes together while the water boils.
Vegan holiday loaf with brown rice, wild rice, walnuts, and Thanksgiving herbs baked until firm. A plant-based main for Thanksgiving served with mushroom gravy.
Italian-style zucchini with butter, olive oil, basil, oregano, and parsley. A quick microwave side dish that keeps the zucchini crisp-tender in 20 minutes.
Cajun red beans and rice cooked in the microwave with ham, onions, garlic, and cayenne pepper. A Louisiana Monday night staple that simmers hands-free in a microwave-safe casserole.
Greek spanakopita with fresh greens, feta, eggs, and herbs wrapped in buttery phyllo pastry. Warm spices like cinnamon and allspice give this savory pie its traditional depth.
Pressure cooker chicken stock simmers browned chicken carcasses with carrots, celery, onion, and a bundle of herbs into a deep, golden broth in 45 minutes. Browning and deglazing build all-day flavor, fast.
