1,987 parsley recipes

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

Spaghetti puttanesca with anchovies, black olives, capers, and garlic in a chunky tomato sauce. Bold, briny, and on the table in 45 minutes with pantry staples.

Old fashioned rabbit stew slow-simmered with thyme, tarragon, and bay leaves, loaded with carrots and potatoes, then topped with suet dumplings cooked right in the pot.

New Year's Eve polenta squares crisp tube polenta under the broiler, then top each bite with a tangy sun-dried tomato, caper, and parsley pesto. A make-ahead cocktail-party appetizer that feeds a crowd.

Broiled portobello mushrooms loaded with chopped garlic, olive oil, oregano, and fresh parsley. Tender and meaty in about 10 minutes with just a handful of simple ingredients.

Five ingredients, thirty minutes, and pure Italian simplicity. Garlic warmed to pale gold in olive oil, then chicken broth reduced until glossy and drizzled over spaghettini with fresh parsley.

Risotto-style orzo with fresh tomatoes, Asiago cheese, garlic, and parsley simmered in chicken stock. Creamy pasta with risotto texture in half the time and no constant stirring.

Make-ahead spaghetti and meatball casserole that assembles in 15 minutes with uncooked pasta. Refrigerate overnight, bake the next day, and enjoy bubbly, cheesy comfort food.

Classic German beef rouladen with thin round steak spread with Dijon mustard, rolled around bacon and onion wedges, then braised in beef broth with a flour-thickened gravy.

Hearty lentil and vegetable stew with potatoes, zucchini, and cumin, simmered in a Dutch oven. High-fiber, budget-friendly, and naturally filling with no cream or butter needed.

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Homemade hummus made from dried chickpeas cooked from scratch, blended with tahini, fresh lemon juice, garlic, and olive oil. Cooking your own chickpeas gives a creamier, smoother dip than canned.

French-style eggplant and tomato bake layered in a casserole dish and topped with a garlic-parsley bread cube crust with Parmesan. A classic Toulousaine vegetarian bake from the south of France.

Cucumber and radish salad marinated in zesty Italian dressing with sweet onion and parsley. Crisp, refreshing and low-carb, it gets better as it chills, a make-ahead side that needs no cooking.

Greek eggplant dip blended with tomatoes, garlic, oregano, fresh mint, parsley, olive oil, and lemon juice. A smoky, tangy melitzanosalata-style spread served with warm pita bread.

Baked sea bass with black olive sauce of garlic, oregano, basil, and parsley in vegetable stock. A Mediterranean-style fish dinner ready in 30 minutes with bold, briny flavors.