1,212 parsley recipes

Pepper pasta sauce with julienned red and yellow bell peppers, mushrooms, pepperoni, fresh tomatoes, and a dash of hot sauce, simmered 45 minutes over your favorite pasta.

Homemade shake and bake coating mix with flour, crushed bran flakes, cayenne, curry powder, chili powder, and herbs. Make a big batch and store in the freezer.

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.

Pine nut pasta salad with butter-toasted pine nuts, alphabet pasta, bell peppers, parsley, and a lemon-olive oil dressing topped with Parmesan. A colorful chilled side dish.

Italian-style baked cod smothered in a rustic tomato, mushroom, and white wine sauce with Parmesan. A Livorno-inspired weeknight fish dinner ready in 40 minutes.

Greek lobster plaki simmered in tomato sauce with saffron, white wine, fennel, orange juice, and fresh herbs. A luxurious Mediterranean seafood dish served over saffron rice.

Tataki is a typical Japanese preparation in which beef (or fish) is seared on the outside, left very rare inside, thinly sliced and served with a citrusy soy sauce. This recipe delivers the citrus flavour from ponzu with a hint of heat from chilli and wasabi.

This is an easy and tasty recipe, arugula with walnuts, mix very well, and a lot of vintamin!

An amazing Appetizer. Quick and Easy to Prepare. Always a Hit with your Guests.

Tropical chicken salad with rice, pineapple, banana, grapes, and coconut in a light yogurt-mayo dressing. No cooking required, just toss and serve for a refreshing lunch in 10 minutes.

Tagliatelle tossed with golden pan-fried pumpkin, peppery rocket, lemon zest, and a homemade roasted red pepper chili oil. A vibrant autumn pasta with serious kick.

Homemade Caribbean hot pepper oil infused with scotch bonnet, shallots, garlic, thyme, and fresh herbs in extra-virgin olive oil. Just mix, bottle, and wait one week for fiery island heat.

Roasted Cornish game hens stuffed under the skin with herbed ricotta, Parmesan, basil, and lemon zest. Roasted with white wine for an elegant one-pan dinner.

Wild rice simmered with soy and Worcestershire sauce, then tossed with mushrooms, onions, and green pepper sautéed in ghee. A nutty, savory vegetarian side with earthy depth.

Italian-style braised calf's feet in red wine and tomato with caraway, lemon peel, and gremolata finish. A rustic osso buco-cousin traditionally served over saffron risotto.

Cold quinoa olive salad with green and black olives, pine nuts, red bell pepper, and umeboshi plum vinegar. A protein-packed vegetarian side with Mediterranean-Japanese flavors.