Recipes with parsley leaves
4,430 recipes
Curried Eel
A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.
Kobeba Samakeyah
Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.
Kuzu Tas Kebabi (Stewed Lamb)
Turkish lamb stew (Kuzu Tas Kebabi) with leg of lamb, three colors of bell pepper, tomatoes, and potatoes. Slow-simmered for two hours until the lamb falls apart.
Pasta Without Tomato
No-tomato pasta with Italian sausage, spaghetti squash, mushrooms, and fennel, finished with an egg stirred in carbonara-style. A lighter, brothy pasta dinner with hidden vegetables.
Amazingly Creamy Beef Stroganoff
Creamy beef stroganoff with sirloin filet, sauteed mushrooms, blanched pearl onions, and a rich creme fraiche sauce spiked with Dijon, paprika, and demi-glace. Restaurant-style dinner over buttered noodles.
Pheasants with Port Wine Sauce
Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.
Angel Shrimp Scampi
Jumbo shrimp marinated overnight in wine, lemon, and garlic, breaded and broiled until golden for an elegant make-ahead appetizer or main dish.
Meatball Appetizers
These delicious meatballs can be used as a simple appetizer or can accompany pasta to complete a main dish.
Arni Fricasse (Lamb Fricasse)
Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.
Angel Hair Pasta with Mussels & Red Pepper Sauce
Mussels are cooked in a juicy yet tasty tomato-wine sauce along with sweet bell peppers, and served on a bed of pasta. A delicious yet wholesome meal.
Basque Style Steamed Clams (Almejas Guisadas)
Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.
Char-Broiled Shrimp
Char-broiled shrimp skewers marinated in olive oil, lemon, garlic and fresh parsley, then grilled over hot coals and basted until smoky and just opaque. A simple six-ingredient cookout classic.
Baby Back Ribs & Corn
Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.
Linguine with Avocado Pesto
Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.
Artichoke Cheddar Quiche
Crustless artichoke cheddar quiche bound with eggs and yogurt instead of cream, with breadcrumbs adding structure. A lighter, flourless quiche that bakes in 30 minutes.
Cornish Hens & Wild Rice
Cornish game hens stuffed with wild rice, mushrooms, and slivered almonds, brushed with apricot brandy and roasted golden. An elegant holiday-worthy dinner that feeds eight.
A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.
Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.
Turkish lamb stew (Kuzu Tas Kebabi) with leg of lamb, three colors of bell pepper, tomatoes, and potatoes. Slow-simmered for two hours until the lamb falls apart.
No-tomato pasta with Italian sausage, spaghetti squash, mushrooms, and fennel, finished with an egg stirred in carbonara-style. A lighter, brothy pasta dinner with hidden vegetables.
Creamy beef stroganoff with sirloin filet, sauteed mushrooms, blanched pearl onions, and a rich creme fraiche sauce spiked with Dijon, paprika, and demi-glace. Restaurant-style dinner over buttered noodles.
Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.
Jumbo shrimp marinated overnight in wine, lemon, and garlic, breaded and broiled until golden for an elegant make-ahead appetizer or main dish.
These delicious meatballs can be used as a simple appetizer or can accompany pasta to complete a main dish.
Greek lamb stew with egg-lemon sauce (avgolemono) features tender meat braised with vegetables and finished with creamy, tangy sauce for elegant spring dinners.
Mussels are cooked in a juicy yet tasty tomato-wine sauce along with sweet bell peppers, and served on a bed of pasta. A delicious yet wholesome meal.
Almejas Guisadas: Basque-style steamed cherrystone clams in white wine, garlic, olive oil, and parsley. A simple one-pot Spanish seafood dish ready in 30 minutes. Serve with crusty French bread.
Char-broiled shrimp skewers marinated in olive oil, lemon, garlic and fresh parsley, then grilled over hot coals and basted until smoky and just opaque. A simple six-ingredient cookout classic.
Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.
Linguine with avocado pesto: creamy no-cook sauce of ripe avocado, basil, parsley, garlic, and pine nuts blended over al dente linguine. Dairy-light, oil-light, flavor-heavy.
Crustless artichoke cheddar quiche bound with eggs and yogurt instead of cream, with breadcrumbs adding structure. A lighter, flourless quiche that bakes in 30 minutes.
Cornish game hens stuffed with wild rice, mushrooms, and slivered almonds, brushed with apricot brandy and roasted golden. An elegant holiday-worthy dinner that feeds eight.
