Recipes with parsley sprigs
275 recipes
Court Bouillon for Poaching Fish
Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.
Spicy Beef Lettuce Cups
Spicy beef lettuce cups loaded with sirloin stir-fried in soy sauce, ginger, garlic, and Chinese five spice. A crispy, low-carb appetizer that comes together in just 20 minutes.
Dilly Potato Cheese Soup
Creamy potato cheese soup brightened with a generous full cup of fresh dill and finished with sharp cheddar. A warming bowl with golden carrots, soft potatoes, and a pop of fresh herb.
Pepper & Tomato Soup
Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.
Pepper-And-Tomato Soup
Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.
San Joaquin Glamour Salad
San Joaquin Glamour Salad stuffs a hollowed cabbage shell with ground cabbage, stewed figs, carrot, pineapple, and whipped cream dressing. A retro Central Valley showstopper from California's fig country.
Pasta & Broccoli
Pasta and broccoli tossed in a garlic-chili oil with briny capers and parsley. Both the florets and stems cook right in the pasta water for a one-pot Italian weeknight dinner.
Yellow Pepper Soup
Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.
Perfect Poached Chicken
Poached chicken breasts cooked gently in an aromatic broth with carrot, onion, celery, and peppercorns, then left to cool in the pot for juicy, sliceable meat. The base for chicken salad, sandwiches, and casseroles.
Sopa De Palta- Avocado Soup
This soup can be served hot or cold. It is important
not to cook the avocado for any length of time because
it can develop a bitter flavour.
Grandma's Roast Lemon Chicken
Spatchcocked roast lemon chicken with white wine pan gravy, basted until deep golden brown. A classic whole chicken dinner with homemade gravy from the drippings.
Tomato Rarebit
Tomato rarebit with mature cheddar, Worcestershire sauce, and cayenne on toast with sliced tomato, grilled until golden and bubbling. A 10-minute British classic.
Peg's Pimiento Pigs
Pimiento-wrapped sausage links baked in a creamy nutmeg-cheese sauce. A retro casserole dish with browned sausage, American cheese bechamel, and sweet pimiento peppers.
Pecan-Stuffed Eggs
Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.
Quick Homemade Chicken Broth
No need to simmer for hours to create a flavorful homemade chicken broth.
Chicken Stock or Broth
Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.
Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.
Spicy beef lettuce cups loaded with sirloin stir-fried in soy sauce, ginger, garlic, and Chinese five spice. A crispy, low-carb appetizer that comes together in just 20 minutes.
Creamy potato cheese soup brightened with a generous full cup of fresh dill and finished with sharp cheddar. A warming bowl with golden carrots, soft potatoes, and a pop of fresh herb.
Roasted red pepper and tomato soup with dried chiles, cabbage, garlic, and warm spices, pureed smooth and topped with fresh cilantro. A hearty vegetarian soup.
Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.
San Joaquin Glamour Salad stuffs a hollowed cabbage shell with ground cabbage, stewed figs, carrot, pineapple, and whipped cream dressing. A retro Central Valley showstopper from California's fig country.
Pasta and broccoli tossed in a garlic-chili oil with briny capers and parsley. Both the florets and stems cook right in the pasta water for a one-pot Italian weeknight dinner.
Yellow pepper soup blends sweet roasted yellow peppers, raw cashews and shallots into a silky golden vegan soup. Dairy-free creaminess without any milk or cream.
Poached chicken breasts cooked gently in an aromatic broth with carrot, onion, celery, and peppercorns, then left to cool in the pot for juicy, sliceable meat. The base for chicken salad, sandwiches, and casseroles.
This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour.
Spatchcocked roast lemon chicken with white wine pan gravy, basted until deep golden brown. A classic whole chicken dinner with homemade gravy from the drippings.
Tomato rarebit with mature cheddar, Worcestershire sauce, and cayenne on toast with sliced tomato, grilled until golden and bubbling. A 10-minute British classic.
Pimiento-wrapped sausage links baked in a creamy nutmeg-cheese sauce. A retro casserole dish with browned sausage, American cheese bechamel, and sweet pimiento peppers.
Pecan-stuffed deviled eggs with chopped pecans, mayonnaise, dry mustard, and a kick of grated onion. The Southern twist on the classic appetizer.
No need to simmer for hours to create a flavorful homemade chicken broth.
Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.
