Recipes with parsley leaves
4,430 recipes
Gratin Catalan
Gratin Catalan with layered eggplant, roasted peppers, capers, anchovies, and a pine nut breadcrumb topping. A rustic Mediterranean vegetable bake served warm or at room temperature.
Garlic Bread (Mary's)
Garlic bread loaded with butter, Parmesan, mayonnaise, five cloves of garlic, and oregano on French bread. Baked in foil then broiled for a golden, cheesy, crispy top.
Skillet Lasagne
One-pan skillet lasagna with ground beef, ricotta, mozzarella, and uncooked noodles simmered right in the sauce. Classic lasagna flavors, zero oven, one dish cleanup.
Spaghetti & Meat Balls
Italian-American spaghetti and meatballs with a three-meat blend (beef, pork, veal), a slow-simmered tomato sauce with red wine, and parmesan-bread crumb meatballs browned then finished in sauce.
Stuffed Prawns
Giant prawns stuffed with smoked salmon, bread crumbs, garlic, and parsley, then broiled in white wine and finished with a butter pan sauce. An elegant seafood appetizer for two.
Summer Vegetable Spaghetti
Summer vegetable spaghetti tossed with zucchini, yellow squash and green beans in a light tomato sauce with a pinch of chili powder. Low in fat, no oil needed, and just as good served cold as a pasta salad.
Chicken Breasts with Tarragon
Pan-seared chicken breasts with a white wine tarragon pan sauce, chives, and parsley. A light, elegant weeknight dinner ready in 25 minutes with just a handful of ingredients.
Curried Red Lentil Soup
Curried red lentil soup with turmeric, cumin, ginger, and cayenne simmered until thick and creamy. An oil-free vegan soup that's naturally high in protein and fiber.
Ham & Corn Custard
Ham and corn custard: a Depression-era egg custard baked with diced ham, sweet corn, and sauteed onions. A tender, savory supper that turns leftover ham into something special.
Portabella Mushroom Mozzarella
Layered portabella mushroom pasta bake with wheat germ-crusted mushroom slices, chunky tomato sauce, and melted mozzarella. A vegetarian Italian comfort dinner for two.
Couscous Salad
Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.
MacRoni Squares
Macaroni and cheese baked into firm, sliceable squares with eggs, breadcrumbs, and a quick herbed tomato sauce. A retro pantry dinner that actually holds its shape on the plate.
Garlic & Chickpea Dip
Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.
Fillets of Bluefish Gen Patton
Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.
Seafood Baked in a Package
Swordfish and shrimp baked in a foil packet with garlic-tarragon butter and white wine, then crowned with a silky cream pan sauce. An elegant, fuss-free seafood dinner that steams in its own juices.
Manhattan Island Clam Chowder
Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.
Gratin Catalan with layered eggplant, roasted peppers, capers, anchovies, and a pine nut breadcrumb topping. A rustic Mediterranean vegetable bake served warm or at room temperature.
Garlic bread loaded with butter, Parmesan, mayonnaise, five cloves of garlic, and oregano on French bread. Baked in foil then broiled for a golden, cheesy, crispy top.
One-pan skillet lasagna with ground beef, ricotta, mozzarella, and uncooked noodles simmered right in the sauce. Classic lasagna flavors, zero oven, one dish cleanup.
Italian-American spaghetti and meatballs with a three-meat blend (beef, pork, veal), a slow-simmered tomato sauce with red wine, and parmesan-bread crumb meatballs browned then finished in sauce.
Giant prawns stuffed with smoked salmon, bread crumbs, garlic, and parsley, then broiled in white wine and finished with a butter pan sauce. An elegant seafood appetizer for two.
Summer vegetable spaghetti tossed with zucchini, yellow squash and green beans in a light tomato sauce with a pinch of chili powder. Low in fat, no oil needed, and just as good served cold as a pasta salad.
Pan-seared chicken breasts with a white wine tarragon pan sauce, chives, and parsley. A light, elegant weeknight dinner ready in 25 minutes with just a handful of ingredients.
Curried red lentil soup with turmeric, cumin, ginger, and cayenne simmered until thick and creamy. An oil-free vegan soup that's naturally high in protein and fiber.
Ham and corn custard: a Depression-era egg custard baked with diced ham, sweet corn, and sauteed onions. A tender, savory supper that turns leftover ham into something special.
Layered portabella mushroom pasta bake with wheat germ-crusted mushroom slices, chunky tomato sauce, and melted mozzarella. A vegetarian Italian comfort dinner for two.
Couscous salad with chickpeas, cucumber, tomatoes, and fresh parsley tossed in a lemon-garlic vinaigrette with Dijon and ground coriander.
Macaroni and cheese baked into firm, sliceable squares with eggs, breadcrumbs, and a quick herbed tomato sauce. A retro pantry dinner that actually holds its shape on the plate.
Garlic and chickpea dip with two whole heads of boiled garlic, tahini, olive oil, lemon juice, and fresh parsley. Chilled in a mold and served with tomatoes.
Fillets of bluefish Gen Patton: bluefish fillets poached in white wine with shallots, then cloaked in a cream and egg yolk reduction sauce finished with lemon. An old-guard American classic.
Swordfish and shrimp baked in a foil packet with garlic-tarragon butter and white wine, then crowned with a silky cream pan sauce. An elegant, fuss-free seafood dinner that steams in its own juices.
Manhattan Island clam chowder is the tomato-based East Coast chowder: littleneck clams steamed open, then simmered in white wine and fresh tomato broth with pork fatback, potatoes, and cracker crumb thickening.
