1,987 parsley recipes

Italian sausage fettuccine with hot Italian sausage, onions, and a silky bechamel cream sauce. A weeknight spicy-creamy pasta that's ready in 40 minutes.

Stuffed mushrooms with Parmesan, garlic, bread crumbs, and fresh parsley baked until golden. A classic Italian-style appetizer that comes together with just a few pantry staples.

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.

Green chile pot roast with potatoes: beef brisket braised low in a roasted Cuban pepper and Hatch-style green chile gravy. Tender, Southwestern Sunday supper with russet potatoes added at the end.

Hot curried broccoli slaw stir-fried with orange juice, maple syrup, and toasted curry powder. A tangy, sweet, tender-crisp side dish served over rice in just 30 minutes.

Lentils and eggplant with brown rice is a one-pot rice cooker dinner with tender lentils, meaty mushrooms, carrots, and eggplant simmered in tomato sauce with basil and oregano. Hearty vegetarian comfort with zero fuss.

Pasta e fagioli simmers tender navy beans, canned tomatoes, and macaroni in a basil-and-oregano broth, with onions sautéed in balsamic instead of oil. A naturally lean Italian peasant soup.

Bulgur wheat pilaf with chickpeas, cumin, sauteed onions, green pepper, garlic, lemon juice, and fresh parsley. A hearty, vegan grain bowl ready in 30 minutes.

Baked eggplant casserole layers tender eggplant tossed in tangy barbecue sauce with fresh tomato slices, all under a crisp Parmesan bread crumb crust. A smoky, vegetarian twist on the usual eggplant bake.

Whole grilled snapper served with a bright herb salad of basil, mint, fennel fronds, sorrel, and edible nasturtium flowers dressed in lemon and olive oil.

Pasta e ceci, a classic Italian chickpea and pasta soup with garlic, olive oil, Parmesan, and parsley. Simple, rustic, and deeply satisfying.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Salt cod and potato casserole (bacalhau) baked in tomato-parsley broth. A traditional Portuguese-style dish with flaked cod, sliced potatoes, and olive oil.

Stuffed zucchini blossoms (kolokytholouloutha yemista) filled with rice, fresh mint, parsley, tomato, and olive oil, then simmered in water. A traditional Greek vegetarian appetizer.

Old-world chicken soup built from carcasses and a marrow bone, simmered with parsnips, carrots, celery, and served over noodles with fresh parsley. Pure comfort.