5,192 parsley recipes

Cold cucumber soup blends cucumbers with yogurt, walnuts, and fennel into a creamy chilled summer starter. Bulgarian-style tarator inspired soup with fresh dill garnish. No-cook and ready after a 2-hour chill.

Singapore-style spicy peanut noodles toss linguine and shredded red cabbage in a chunky peanut butter sauce with ketchup, brown sugar, garlic, and red pepper flakes. Pantry-friendly weeknight noodle dish.

Cream cheese and leek soup blended silky smooth with sour cream, chicken broth, and butter-softened vegetables. A rich, velvety soup that comes together in under 45 minutes.

Mashed carrot casserole baked with sharp cheddar cheese, grated onion, buttered bread crumbs, and parsley. A creamy vegetable side dish that converts even the pickiest carrot skeptics.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Sliced tomatoes with raw salsa: ripe tomato slices over a bed of alfalfa sprouts, topped with a chilled fresh salsa of green pepper, scallions, cilantro, cumin, and apple cider vinegar.

Greek village salad (horiatiki) layers wedge-cut tomatoes, sliced cucumbers, green pepper, onion rings, and black olives under a sharp oregano-garlic vinaigrette. No lettuce, no fuss, all summer.

Monaco-style sweet-sour braised pearl onions with tomato, vinegar, sugar and herbs. Classic French Riviera vegetable side dish and cold antipasto topping.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Italian sausage risotto with Arborio rice, beef broth, white wine, and Parmesan. Slow-stirred until creamy with browned sausage folded through every bite.

Freezer-friendly shrimp quesadillas with Monterey Jack cheese, green onions, and cilantro in flour tortillas. Assemble ahead, freeze, and cook from frozen in minutes.

Chunky black bean dip with carrot, celery, garlic, and warm spices folded into sour cream. Half-mashed beans give body while whole beans add bite. No-cook party dip ready in 15 minutes.

French chicken saute braised with red wine vinegar, fresh tomatoes, and chicken stock, reduced to a glossy, tangy sauce. A classic bistro dish with bold, concentrated flavor.

Shrimp quiche made with a crescent roll crust, Monterey Jack and Parmesan cheeses, canned shrimp, and a lattice top of crescent dough. A retro brunch shortcut that bakes in an hour.

Homemade sun-dried tomato vinaigrette blitzed from oil-packed sun-dried tomatoes, shallot, red wine vinegar, and fresh herbs, emulsified with a slow stream of olive oil. Deep, tangy, and umami-rich for salads and grilled veg.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.