5,192 parsley recipes

Killer bread piles parmesan-mayo topping spiked with Cajun spice, basil, and oregano on a toasted buttered loaf. A party appetizer puffed golden under the broiler.

Leftover mashed potato pancakes crisp up golden on the griddle, then get topped with a fried egg and a skillet hash of shredded turkey, gravy, corn, and sweet red pepper. One plate that turns holiday leftovers into brunch.

Baked chicken breast with lemon pepper and Italian seasoning, deglazed with white wine, broiled golden, and served chilled with pecan chutney. An elegant cold main dish.

Oversized ravioli filled with mascarpone potatoes, sautéed mushrooms, and a whole egg yolk that oozes when you cut in. Topped with crispy pancetta and fresh tomato-basil sauce.

Elegant layered fish terrine with smoked salmon, sturgeon, and whitefish mousse, served with champagne dressing and caviar. A stunning centerpiece for special occasions.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Penne pasta with a blended tuna-walnut pesto sauce, lemon zest, fresh basil, and parsley. A quick no-cook sauce made in the food processor and tossed with hot pasta in 30 minutes.

Olive Garden copycat seafood Torcello with cod, clams, shrimp, and crab in a garlic-sherry bechamel sauce tossed with radiatore pasta. A rich, restaurant-style seafood pasta you can make at home.

Mini crawfish pies with a buttery cream filling spiked with cayenne, baked in flaky tart shells. Louisiana party food that freezes for up to two weeks ahead.

Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.

Classic French chicken with 40 cloves of garlic, slow-baked in vermouth with herbs and aromatics. Garlic turns mellow and spreadable on toast.

One-pot cheesy tuna and rice with dill and parsley, ready in 30 minutes. Melted American cheese makes the sauce gooey and kid-friendly. A pantry-staple dinner when time is tight.

Greek-style baked eel with a tomato, red wine, onion, and oregano sauce inspired by Salonika. A traditional Mediterranean seafood dish served with crusty bread.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Bacon-wrapped crabmeat balls with sherry, lemon juice, dry mustard, and fresh bread crumbs broiled until crispy. An elegant appetizer that makes about 2 dozen bite-sized hors d'oeuvres.