1,987 parsley recipes

Stracci pasta tossed with eight fresh herbs, extra-virgin olive oil, Romano cheese, and chopped tomatoes. An Italian herb pasta where the uncooked herb sauce is the star.

Olive oil lentil vegetable soup with green lentils, potato, carrot, celery, and tomato simmered into a rustic, high-fiber vegan bowl with shallots and fresh parsley.

Sauerkraut balls with corned beef, ham, and tangy kraut bound in a thick roux, breaded and fried golden. The Ohio bar-snack classic with crackly crust and a savory, slightly sour center.

Beef Bourguignon with cubed round steak braised in burgundy wine with crispy bacon, pearl onions, and mushrooms, plus a splash of sherry and tomato paste. The classic French bistro stew made at home.

Broiled porterhouse steak with caramelized Spanish onions and a mushroom-sherry pan sauce. A lighter steakhouse dinner for two with a Weight Watchers-friendly approach.

Wild rice with mushrooms, crispy bacon, thyme, and green onions. A nutty, earthy side dish simmered in chicken bouillon and finished with fresh parsley.

Authentic Mexican white rice using traditional technique: soaked, fried in oil until pale gold, then simmered in chicken broth with garlic and onion until each grain is fluffy and separate.

Fettuccine tossed with a no-cook tomato, basil, and yogurt sauce. A light summer pasta that skips the cream and comes together while the noodles boil.

A hearty one-pot vegan stew of brown rice and lentils simmered with tomatoes, carrots, celery and Italian herbs. No oil, high in fiber and protein, and everything cooks in a single pot.

Topig is a traditional Armenian Lenten dish: chickpea and potato dough wrapped around a filling of tahini, pine nuts, currants, and spiced onions, then boiled until firm. Vegan, hearty, and steeped in centuries of tradition.

Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

German-style potato salad with a warm beer dressing made from butter, flour, mustard, and a full cup of beer. Crispy bacon, onion, and celery get tossed in after the potatoes soak up the tangy, malty dressing.

Vegan sorrel and haricot bean soup with a bright lemony tang from fresh sorrel leaves sieved into a creamy blended bean base. Finished with soy milk for silky body.

Roasted wild goose stuffed with apples and onions, browned under bacon, then braised in red wine and beef consomme with herbs. A classic hunter's recipe with rich pan gravy served over wild rice.

Quick no-cook deviled dip blends sharp pimiento cheese spread, deviled ham, and a splash of hot sauce for a smoky, spicy bite. Ready in minutes, gone even faster.