5,192 parsley recipes

Broiled rockfish fillets topped with toasted coconut and served over a warm corn, red pepper, and olive relish. A light, fresh seafood dinner that comes together in 30 minutes flat.

Grilled fish in foil packets with lemon butter, dill, and sliced onion. Each fillet steams in its own pouch on the grill with almost zero cleanup.

Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.

Vegan potato and leek casserole layered with red potatoes, softened leeks, shredded carrot, and rosemary. Baked in vegetable broth until tender for a dairy-free side dish that eats like comfort food.

Irish beef braised in Guinness stout with carrots, onions, and garlic, then finished with a rich reduced pan sauce. A hearty pub-style stew with deep, malty flavor.

Classic Irish breakfast plate with crispy rashers, sausage links, fried eggs, and grilled tomato. A pub-style fry-up ready in under 30 minutes.

Marinated shark steaks soak in a bright soy-lemon-parsley marinade for 30 minutes, then broil quickly to firm meaty fillets. Fast weeknight fish dinner with a Mediterranean tilt.

Classic French chicken braised with 40 whole cloves of garlic, cognac, vermouth, and warm spices. Sealed and slow-cooked for fall-off-the-bone tenderness.

Ground beef browned and simmered with uncooked noodles, tomato sauce, and onion soup mix in one pot. No stirring until the end. American-style goulash that practically cooks itself.

Butter-baked salmon steaks served on a generous bed of fresh herbs: parsley, chives, mint, lemon thyme, and tarragon. Simple, elegant, and endlessly customizable.

Homemade vegetable stock from celery, onions, carrots, and parsley, simmered 30 minutes and strained smooth. Freezes for up to 3 months. A clean, versatile base for soups and sauces.

Kalamarakia me krassi, Greek squid braised in red wine with olive oil, sugar, and parsley. Just 5 ingredients simmered for an hour until the squid turns melt-in-your-mouth tender.

Quick garlic-butter squid sauté with fresh parsley and lemon wedges, ready in under 15 minutes. A Mediterranean-style skillet dish that cooks hot and fast to keep the rings tender.

The classic onion tea sandwich: thin sweet onion and mayonnaise on rounds of soft egg bread, with the edges rolled in minced parsley for a pretty green rim. A retro cocktail-party favorite.

This recipe comes from Sheilah Kaufman's book: "Simply Irresistible: Easy, Elegant, Fearless, Fussless Cooking."

Rustic corn soup thickened with hard-boiled egg yolks from a 1936 Pennsylvania Dutch cookbook. Half the corn is grated for creamy base, half left whole for sweet bursts of texture.