5,082 parsley recipes

Pan-seared chicken breasts get draped in a tangy mustard sauce with dry sherry and a creamy ricotta-yogurt finish. All the richness of a cream sauce with half the guilt.

Old-fashioned split pea soup simmered for hours with 3 pounds of pork spareribs, leeks, carrots, and a bouquet garni. The kind of thick, rib-sticking soup your grandmother's kitchen smelled like all winter long.

Pasta shells stuffed with crumbled feta, black olives, red pepper, and walnuts. A Mediterranean-style finger food appetizer ready in 15 minutes.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

Long and slow simmer beef shank soup extracts every bit of flavor down to the bone.

Hellenic marinated celery poached in olive oil, lemon juice, fennel, thyme, and parsley, then chilled. A light Greek-style cold appetizer, low calorie.

Homemade herb cheese spread with cream cheese, butter, parsley, chives, marjoram, and thyme. A simple make-ahead spread for crackers or veggie sandwiches.

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

Grilled teriyaki salmon steaks marinated in teriyaki sauce with garlic, peanut oil, and parsley, basted on the grill until flaky. Served hot or cold.

Warm tomato vinaigrette with passata, herbed white wine vinegar, olive oil, and fresh parsley. A 4-ingredient sauce for grilled fish, chicken, pasta, or salads.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Whole roasted chicken rubbed inside and out with sun-dried tomato paste, garlic, fresh basil, and parsley. Crisp golden skin, deeply savory flavor in every bite.

Three-cheese ball made with sharp cheddar, Swiss, and Roquefort, blended with garlic and Worcestershire sauce. Rolled in paprika or parsley for a bold holiday appetizer.

Moroccan kefta kebabs with ground lamb, fresh mint, cumin, and parsley, pressed onto skewers and broiled with a paprika-lemon oil glaze. Ready in 30 minutes.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Light pasta with sauteed baby artichoke hearts, garlic, lemon, and fresh Italian parsley in a brothy sauce. A low-calorie Italian dish ready in just 15 minutes.