5,192 parsley recipes

Penne with artichoke hearts, sun-dried tomatoes, garlic, and lemon, finished with toasty garlic breadcrumbs and romano. A no-cream Italian pantry pasta in 30 minutes.

Ginger dip made with crystallized ginger, soy sauce, water chestnuts, and garlic stirred into mayo and sour cream. An Asian-inspired party dip ready in 10 minutes.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Potetboller are Norwegian fried potato balls spiked with minced anchovies, mustard, and a whisper of mace, then breaded and deep fried to a crackling golden shell. Salty, savory, and dangerously snackable.

A hearty one-skillet supper of ground beef simmered with bulgur wheat, tomatoes, and oregano, finished with Parmesan and parsley. The cracked wheat soaks up the savory broth for a wholesome, budget-friendly dinner.

Greek vegetarian cabbage rolls filled with rice, pine nuts, currants, and fresh herbs, finished with a silky egg-lemon avgolemono sauce. A Mediterranean showstopper.

Thin, pounded chicken breasts sauteed golden in butter, then drizzled with a bright lemon, white wine, and caper pan sauce. Classic Italian scallopine in 30 minutes.

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

A traditional slow cooked split-pea soup that's loaded with flavor.

Mixed bean soup with black beans, kidney beans, and chickpeas slow-cooked with crushed tomatoes, chili powder, and garlic in the crockpot. Topped with cornmeal dumplings.

Microwave chicken Parmesan with breaded chicken breasts, Italian tomato sauce, and melted mozzarella. A quick weeknight version that skips the oven entirely.

Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.

Pan-fried catfish marinated in soy sauce, orange juice, and ginger, served with a reduced orange butter sauce. An Asian-inspired take on Southern fried catfish.

Citrus grain salad with brown rice, fresh oranges, raisins, carrots, and parsley in a lemon-orange vinaigrette. Vegan, no-cook assembly, and served cold on lettuce.

No-cook summer spaghetti with a cold marinated sauce of Roma tomatoes, green olives, capers, garlic, and fresh herbs tossed with hot pasta.

Cheesy turkey vegetable tetrazzini casserole with leftover turkey, cheddar, peas, carrots, and a buttery breadcrumb-parmesan topping. The classic Thanksgiving leftover transformer.