1,212 parsley recipes

This delicious turkey stuffing will enhance your Thanksgiving with a fruity taste that everyone will love.

Paper-thin veal scaloppine seared with crispy prosciutto strips in a garlicky white wine reduction, showered with freshly grated Parmesan. A light, elegant Italian dinner for two in 30 minutes.

Wild rabbit gumbo slow-cooked in a dark roux with the holy trinity, finished with plump oysters and a hit of hot sauce. Served over rice with file, this is deep Louisiana soul food.

Rosemary turkey salad with fresh herbs, shredded Granny Smith apple, and light mayo served over alfalfa sprouts and lettuce. A fresh, lighter take on classic turkey salad for two.

Vidalia onions baked golden and stuffed with wild rice, mushrooms, apple, and fresh marjoram. A savory-sweet side dish that uses the scooped-out onion in the filling.

Marinated trout poached with vegetables in white wine and vinegar, then stored in glass jars. A European-style pickled fish preserve that improves over days in the fridge.

Fruity gazpacho with blended tomatoes, peaches, apple, blackberries, cucumber, and yellow bell pepper in vegetable stock. A chilled summer soup with fresh fruit and no cooking required.

Cucumber yogurt sauce with shredded cucumber, dill, scallions, and a splash of vinegar. A cool, tangy tzatziki-style dip that pairs with grilled meats, pita, or appetizers.

Beer-braised round steak slow-baked for 3 hours with onions, garlic, beef bouillon, brown sugar, and thyme. Fork-tender beef with a rich gravy, served over noodles or rice.

Flank steak marinated in dry red wine, olive oil, and onion soup mix, then grilled and sliced thin against the grain. The reduced marinade doubles as a savory pan sauce.

Lime glazed chicken breasts get a crisp lemon-pepper crust from a double dredge, then a tart pan sauce reduced from lime juice and chicken broth poured over the top.

Filete Albanil is a Mexican bricklayer's steak: sliced beef tenderloin simmered in a smoky pepper-tomato puree with mushrooms, garlic, oregano, and red wine. A rustic one-skillet main.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Italian-style hot fish pickle made from canned tuna, salmon, or anchovy mashed with white wine, vinegar, olive oil, garlic, and Mediterranean herbs. A bold spread for crackers, crostini, or pasta.

Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.