Recipes with parsley sprigs
275 recipes
Friday Night Pot Roast
Friday night pot roast marinated overnight in red wine, apple juice, and aromatics, then braised low and slow for 4 hours. A make-ahead roast with a reduced wine sauce, served chilled and reheated.
Chili with Lamb & Black Beans
A slow-simmered lamb chili with black beans, fresh ginger, allspice, and Zinfandel wine. Beans cook with lamb bones for deep flavor. Best made a day ahead for the richest taste.
Oysters Thomas
Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.
Vegetable Soup (Vegan)
Garden-fresh vegetable soup with Roma tomatoes, new potatoes, corn cut from the cob, and a bouquet garni of oregano, parsley, and lemon zest. Ready in 30 minutes.
Garniture la Jardiniere
Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.
Crawfish Bisque
Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.
Crawfish Bisque
Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.
Beef Pita--Greek Style
A Greek-style phyllo pie layered with spiced ground beef, mushrooms, wine, and a rich blend of feta, cream cheese, and cottage cheese. Feeds 12 and bakes to a flaky golden crust.
Viennese Beef Soup
Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.
Gateaux Piments (Chilli Cakes)
Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.
Pilafi Me Mythia (Mussel Pilaf)
Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.
Stuffed Bell Peppers (Meat Dolma)
Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.
Curried Cream of Chicken Soup
Velvety curried cream of chicken soup made from scratch with a whole chicken, rice, carrots, and sweet peas blended into a silky, spice-kissed broth finished with half-and-half. Pure comfort in a bowl.
Loaded Vegetable Frittata
Loaded vegetable frittata packed with peppers, onion, mushrooms, broccoli and squash, set on the stovetop and finished in the oven for a tender, golden egg bake. An easy way to clear out the crisper drawer.
Ark Soup
Silky blended vegetable soup combines turnips, potatoes, leeks, and carrots in chicken broth, finished with cream and fresh dill.
Arroz Amarillo Con Camarones-Yellow Rice & Shrimp
Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.
Friday night pot roast marinated overnight in red wine, apple juice, and aromatics, then braised low and slow for 4 hours. A make-ahead roast with a reduced wine sauce, served chilled and reheated.
A slow-simmered lamb chili with black beans, fresh ginger, allspice, and Zinfandel wine. Beans cook with lamb bones for deep flavor. Best made a day ahead for the richest taste.
Oysters Thomas bakes fresh oysters on the half shell topped with lump crab meat, bearnaise sauce, and cream sauce under golden bread crumbs. An elegant appetizer.
Garden-fresh vegetable soup with Roma tomatoes, new potatoes, corn cut from the cob, and a bouquet garni of oregano, parsley, and lemon zest. Ready in 30 minutes.
Classic French vegetable garnish with glazed carrots, buttered turnips, asparagus, Brussels sprouts, and peas arranged around a beef platter. Serve with Hollandaise for an elegant presentation.
Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.
Authentic crawfish bisque with stuffed crawfish heads, a dark roux, and ground crawfish tails simmered low and slow. The crown jewel of Cajun cooking, served over rice.
A Greek-style phyllo pie layered with spiced ground beef, mushrooms, wine, and a rich blend of feta, cream cheese, and cottage cheese. Feeds 12 and bakes to a flaky golden crust.
Traditional Viennese beef soup simmered from scratch with chuck, marrow bones, leeks, celeriac, turnips, and cauliflower. Rich, clear broth with tender meat and root vegetables.
Gateaux piments, Mauritian chilli cakes made from soaked chana dal, green chilies, turmeric, and fresh herbs. Deep-fried into crispy golden fritters.
Greek mussel pilaf (pilafi me mythia) cooks short grain rice directly in mussel-and-wine broth. The seafood-stock pilaf of the Aegean coast.
Traditional meat dolma: small green bell peppers stuffed with seasoned meat and rice, gently simmered over parsley stems until tender. Served hot with cool yogurt on the side.
Velvety curried cream of chicken soup made from scratch with a whole chicken, rice, carrots, and sweet peas blended into a silky, spice-kissed broth finished with half-and-half. Pure comfort in a bowl.
Loaded vegetable frittata packed with peppers, onion, mushrooms, broccoli and squash, set on the stovetop and finished in the oven for a tender, golden egg bake. An easy way to clear out the crisper drawer.
Silky blended vegetable soup combines turnips, potatoes, leeks, and carrots in chicken broth, finished with cream and fresh dill.
Golden saffron rice baked with shrimp, tomatoes, white wine, and beer in an earthenware casserole. A festive Spanish-style one-pot meal for any gathering.
