Recipes with parsley leaves
4,430 recipes
Spicy Meat Pies with Yogurt Sauce
Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.
Crab Cakes with Basil Mayonnaise
Golden pan-fried lump crab cakes with chives and Dijon, served with a vibrant blanched basil mayonnaise. Triple-breaded for a shattering crisp crust outside, sweet crab inside.
Eugenia Potter's 27 Ingredient Chili Con Carn
Eugenia Potter's 27 Ingredient Chili Con Carn recipe
Peachy Pork Steaks
Skillet pork blade steaks simmered in peach nectar with basil and vinegar, then served over rice with a glossy fruit gravy. A sweet-savory one-pan dinner with Southern charm.
Tony's Lemony Veal Piccata
This Lemony Veal Piccata main dish comes together quickly, combining tender veal cutlets with a zesty lemon and caper sauce. The veal is lightly coated in flour and sautéed until golden brown, then served with a sauce made from white wine, lemon, and capers. This classic recipe balances tangy and savory flavors for a delicious meal that is sure to please.
Cajun Tofu
Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.
Linguini with White Clam Sauce
Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.
Tofu Fiesta
Tofu fiesta loaded with broccoli, mushrooms, carrots, and bell pepper, finished with ricotta cheese and toasted sesame seeds. A colorful, veggie-packed skillet dinner for two.
Lemon Rice Stuffed Sole
Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.
Redfish Mousquetaire
Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.
Low Calorie Macaroni Bake
Low calorie macaroni bake uses skim milk, cottage cheese, and dill in a from-scratch white sauce topped with breadcrumbs and paprika. Creamy comfort food without the guilt.
Oven Salmon Cakes
Oven-baked salmon cakes with sharp cheddar, cracker crumbs, scallions, and Worcestershire sauce, coated in buttered crumbs and baked crispy. No frying, just 10 minutes in a hot oven.
Potatoes with Parsley Sauce
Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.
Cheesy Zucchini Quiche
A simplified cheesy zucchini quiche with an easy crescent roll crust and layers of flavor. Turns out more like a pie than a traditional quiche.
Crock Pot Balsamic Chicken
Crock pot balsamic chicken, spice-rubbed thighs slow-cooked in balsamic vinegar and garlic until fall-apart tender. A tangy-sweet, dump-and-go dinner with almost no hands-on time.
Creamy Mashed Potato Casserole
Creamy mashed potato casserole made with cream cheese, sour cream, and a paprika-dotted golden top. A make-ahead holiday side that frees up stovetop space on the big day.
Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.
Golden pan-fried lump crab cakes with chives and Dijon, served with a vibrant blanched basil mayonnaise. Triple-breaded for a shattering crisp crust outside, sweet crab inside.
Eugenia Potter's 27 Ingredient Chili Con Carn recipe
Skillet pork blade steaks simmered in peach nectar with basil and vinegar, then served over rice with a glossy fruit gravy. A sweet-savory one-pan dinner with Southern charm.
This Lemony Veal Piccata main dish comes together quickly, combining tender veal cutlets with a zesty lemon and caper sauce. The veal is lightly coated in flour and sautéed until golden brown, then served with a sauce made from white wine, lemon, and capers. This classic recipe balances tangy and savory flavors for a delicious meal that is sure to please.
Cajun tofu simmered in a spicy roux-based tomato sauce with bell peppers, onion, celery, and bay leaves. Vegetarian, protein-packed, and served over steamed rice with fresh parsley.
Linguine with white clam sauce made from fresh littleneck clams steamed open in white wine, their briny liquor simmered with garlic and chili into a glossy, no-cream sauce. Restaurant-style linguine alle vongole.
Tofu fiesta loaded with broccoli, mushrooms, carrots, and bell pepper, finished with ricotta cheese and toasted sesame seeds. A colorful, veggie-packed skillet dinner for two.
Sole fillets stuffed with lemon-herb brown rice, celery, and onion, then baked until flaky. A light, elegant fish dinner with bright citrus flavor.
Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.
Low calorie macaroni bake uses skim milk, cottage cheese, and dill in a from-scratch white sauce topped with breadcrumbs and paprika. Creamy comfort food without the guilt.
Oven-baked salmon cakes with sharp cheddar, cracker crumbs, scallions, and Worcestershire sauce, coated in buttered crumbs and baked crispy. No frying, just 10 minutes in a hot oven.
Red-skinned potatoes tossed in a bright parsley-cucumber sauce with dill, lemon, and scallions. A fresh, dairy-free Jewish side dish topped with poppy seeds.
A simplified cheesy zucchini quiche with an easy crescent roll crust and layers of flavor. Turns out more like a pie than a traditional quiche.
Crock pot balsamic chicken, spice-rubbed thighs slow-cooked in balsamic vinegar and garlic until fall-apart tender. A tangy-sweet, dump-and-go dinner with almost no hands-on time.
Creamy mashed potato casserole made with cream cheese, sour cream, and a paprika-dotted golden top. A make-ahead holiday side that frees up stovetop space on the big day.
