5,082 parsley recipes

A scrumptious shrimp dish made with finely chopped shallots, parsley leaves and red hot pepper sauce.

Warm and tasty. Lamb, root vegetables and rice make this delicious fall or winter stew.

Throughout the Middle East, bureks are made by folding buttered, cheese-filled phyllo dough into little triangular shapes. Cigarro bureks taste the same but, as the name implies, are rolled into cylindrical shapes resembling small cigars.

Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.

Enjoy the All-American taste of these scrumptious egg rolls that make an amazing appetizer.

Homemade hummus made from dried chickpeas cooked from scratch, blended with tahini, fresh lemon juice, garlic, and olive oil. Cooking your own chickpeas gives a creamier, smoother dip than canned.

This tasty appetizer can be served plain or as part of a delicious meal.

Linguine with roasted garlic and littleneck clams steamed in white wine with red pepper flakes and parsley. A simple, elegant Italian seafood pasta.

Classic low-fat bread stuffing with sage, thyme, and marjoram. No butter needed in this diabetic-friendly dressing that's ready in 12 minutes for a 10-pound turkey or Cornish hens.

Cabbage is baked with white wine, apple, onions, cheese and fresh dills. It is flavorful and delicious!

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Homemade Boursin-style cheese spread with fresh basil, chives, parsley, garlic, and chopped black olives folded into cream cheese. A 15-minute herbed cheese spread for crackers, baguette, or crudites.

Classic herb stuffing with cubed bread, butter-sauteed onion and celery, poultry seasoning, and fresh parsley. Makes 10 cups, enough for a 12-pound turkey.

Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.

If you're constantly on the go, this quick and scrumptious lunch is perfect for your lifestyle.

Chilled cream of vegetable soup with spinach, carrots, celery, and green pepper, pureed and enriched with egg yolks and half-and-half. Served cold with sour cream and fresh herbs.