Recipes with parsley leaves
4,430 recipes
Tomato Soup with Pasta
Vegetarian tomato soup with vermicelli pasta, carrots, celery, and basil in a rich stock. A hearty one-pot soup that comes together in 40 minutes.
Spicy Vegetable-Cheese Chili
Vegetarian chili with kidney beans, raisins, cashews, beer, and Swiss cheese. Spiced with cumin, allspice, and Tabasco, simmered two hours for deep, complex flavor.
Linguine with White Clam Sauce #2
Light linguine with white clam sauce made with canned clams simmered in their own briny liquid with onion, parsley, and Parmesan. A low-fat Italian pasta that lets the clean ocean flavor of the clams shine through.
Poached Eggs with Ham & Veggie Hash
Eggs poached directly in a skillet of smoked ham and vegetable hash with potatoes, corn, peppers, and tomato. A one-pan brunch ready in 25 minutes.
Salmon En Papillote
Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.
Wild Rice-Turkey Salad
Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.
Chicken & Rice Dinner
Golden-brown chicken pieces nestle into creamy rice cooked in milk for this foolproof one-pan dinner. Just brown, layer, and bake. Tender meat, fluffy rice, zero fuss.
Pepper-Coated Roast Beef with Red Pepper-Basil Butter
Pepper-crusted roast beef eye of round coated in Dijon mustard and cracked black pepper, served with a roasted red pepper and fresh basil compound butter. An elegant, simple roast.
Lisa's Tartar Sauce.
Homemade tartar sauce with sweet relish, chow chow relish, fresh parsley, scallions, and a dash of hot sauce. A Cajun-style batch recipe that improves overnight in the fridge.
Clam Fritters
Golden fried clam fritters made with chopped clams, a light batter of flour, eggs, and milk, dropped by the spoonful into hot oil. Crispy New England-style seafood bites.
Best Osso Buco
Classic Italian osso buco: veal shanks seared then braised low in white wine, tomatoes, and herbs until the meat falls off the bone. Finished with a bright parsley and lemon gremolata.
Couscous with Pine Nuts & Currants
Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.
French-Style Cream Cheese Spread
French-style cream cheese spread with garlic, herbs, white wine vinegar, and Worcestershire sauce. A make-ahead no-cook appetizer that develops deep flavor overnight in the fridge.
Mountain High Herb Baked Eggs
Herb baked eggs in ramekins with ham, Dijon mustard, sour cream, chives, parsley, and sharp cheddar. A golden, cheesy brunch bake ready in 30 minutes.
Tofu Noodle Soup
Vegan tofu noodle soup with frozen-then-thawed tofu for a chewy, meaty texture. Simmered in herb-seasoned vegetable broth with carrots, celery, peas, and egg-free noodles.
Garlic Broth
Garlic broth made with two whole heads of garlic, saffron, curry powder, and sage. A pureed vegetarian soup with deep, aromatic flavor from simmered garlic and warm spices.
Vegetarian tomato soup with vermicelli pasta, carrots, celery, and basil in a rich stock. A hearty one-pot soup that comes together in 40 minutes.
Vegetarian chili with kidney beans, raisins, cashews, beer, and Swiss cheese. Spiced with cumin, allspice, and Tabasco, simmered two hours for deep, complex flavor.
Light linguine with white clam sauce made with canned clams simmered in their own briny liquid with onion, parsley, and Parmesan. A low-fat Italian pasta that lets the clean ocean flavor of the clams shine through.
Eggs poached directly in a skillet of smoked ham and vegetable hash with potatoes, corn, peppers, and tomato. A one-pan brunch ready in 25 minutes.
Salmon en papillote with julienned carrot, zucchini, and leek in a vermouth-Dijon broth. A French foil-packet method that steams the fish in its own aromatic juices for restaurant-quality results.
Wild rice and turkey salad with chopped apples, raisins, celery, and scallions in an olive oil vinaigrette with nutmeg. A great way to use leftover turkey.
Golden-brown chicken pieces nestle into creamy rice cooked in milk for this foolproof one-pan dinner. Just brown, layer, and bake. Tender meat, fluffy rice, zero fuss.
Pepper-crusted roast beef eye of round coated in Dijon mustard and cracked black pepper, served with a roasted red pepper and fresh basil compound butter. An elegant, simple roast.
Homemade tartar sauce with sweet relish, chow chow relish, fresh parsley, scallions, and a dash of hot sauce. A Cajun-style batch recipe that improves overnight in the fridge.
Golden fried clam fritters made with chopped clams, a light batter of flour, eggs, and milk, dropped by the spoonful into hot oil. Crispy New England-style seafood bites.
Classic Italian osso buco: veal shanks seared then braised low in white wine, tomatoes, and herbs until the meat falls off the bone. Finished with a bright parsley and lemon gremolata.
Buttery couscous with toasted pine nuts, dried currants, sauteed mushrooms, and herbes de Provence. An elegant side dish that pairs with chicken, lamb, or roasted vegetables.
French-style cream cheese spread with garlic, herbs, white wine vinegar, and Worcestershire sauce. A make-ahead no-cook appetizer that develops deep flavor overnight in the fridge.
Herb baked eggs in ramekins with ham, Dijon mustard, sour cream, chives, parsley, and sharp cheddar. A golden, cheesy brunch bake ready in 30 minutes.
Vegan tofu noodle soup with frozen-then-thawed tofu for a chewy, meaty texture. Simmered in herb-seasoned vegetable broth with carrots, celery, peas, and egg-free noodles.
Garlic broth made with two whole heads of garlic, saffron, curry powder, and sage. A pureed vegetarian soup with deep, aromatic flavor from simmered garlic and warm spices.
