Recipes with parsley leaves
4,430 recipes
Fiddlehead & Ham Casserole
Fiddlehead and ham casserole layered with a parsley-chive white sauce and topped with buttered bread crumbs. A classic springtime casserole showcasing foraged fiddlehead ferns.
Red & White Pasta, Tomatoes & Beans
This simple side dish is a good source of fiber. Increase the portion size and it doubles as a meatless main dish.
Broiled Eggplant with Walnut Sauce
Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.
Seasoned Bread Crumbs
Homemade Italian seasoned bread crumbs with Parmesan, oregano, garlic, parsley, and onion. Mix once and freeze for up to 6 months of ready-to-use coating and topping.
Whole Wheat Spaghetti with Quick & Garlicky Meat Sauce
Whole wheat spaghetti with a garlicky quick meat sauce built on a proper onion-carrot-celery base. Lean ground beef and crushed tomatoes make a weeknight pasta that eats like a weekend ragu.
Kartoffelsalat Mit Biermarinade (Potato Salad/Beer Dressing)
German potato salad with a hot beer dressing thickened roux-style with flour and butter, sharpened with mustard and Tabasco, finished with crispy bacon and onion.
Manhattan-Style Clam Chowder
Manhattan-style clam chowder with bacon, minced clams, diced potatoes, plum tomatoes, celery, and green pepper in a briny tomato broth. The red chowder that started a rivalry with New England's cream version.
Ginger-Glazed Salmon (Lhj)
Ginger glazed salmon broiled with a soy, lime and brown sugar glaze, served with a bright green herb sauce of cilantro, mint, parsley, and jalapeno. A restaurant-style dinner ready in under 30 minutes.
Shrimp, Greek with Feta Cheese
Greek-style shrimp baked with crumbled feta cheese over a slow-cooked tomato and white wine sauce. Served over angel hair pasta for a Mediterranean weeknight dinner.
Cheesey Ham Poof
Cheesy ham poof casserole with six eggs, three cheeses, chopped ham, and scallions baked until puffed and golden. A savory egg souffle-style brunch dish that rises dramatically in the oven.
Garlic Soup with Fusilli & Broccoli
Garlic soup with fusilli pasta and broccoli, finished with a Parmesan egg swirl like Italian stracciatella. A light, brothy one-pot meal ready in 40 minutes.
Salmon Fillets with a Horseradish Crust
Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.
Endive, Beet & Red-Onion Salad
Endive, beet, and red onion salad with a Dijon mustard and red wine vinegar dressing. A vibrant French-style salad with earthy beets, bitter endive, and sharp onion.
Puree of Asparagus Soup
Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.
Puree of Asparagus Soup
Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.
Simple Veal Piccata
Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.
Fiddlehead and ham casserole layered with a parsley-chive white sauce and topped with buttered bread crumbs. A classic springtime casserole showcasing foraged fiddlehead ferns.
This simple side dish is a good source of fiber. Increase the portion size and it doubles as a meatless main dish.
Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.
Homemade Italian seasoned bread crumbs with Parmesan, oregano, garlic, parsley, and onion. Mix once and freeze for up to 6 months of ready-to-use coating and topping.
Whole wheat spaghetti with a garlicky quick meat sauce built on a proper onion-carrot-celery base. Lean ground beef and crushed tomatoes make a weeknight pasta that eats like a weekend ragu.
German potato salad with a hot beer dressing thickened roux-style with flour and butter, sharpened with mustard and Tabasco, finished with crispy bacon and onion.
Manhattan-style clam chowder with bacon, minced clams, diced potatoes, plum tomatoes, celery, and green pepper in a briny tomato broth. The red chowder that started a rivalry with New England's cream version.
Ginger glazed salmon broiled with a soy, lime and brown sugar glaze, served with a bright green herb sauce of cilantro, mint, parsley, and jalapeno. A restaurant-style dinner ready in under 30 minutes.
Greek-style shrimp baked with crumbled feta cheese over a slow-cooked tomato and white wine sauce. Served over angel hair pasta for a Mediterranean weeknight dinner.
Cheesy ham poof casserole with six eggs, three cheeses, chopped ham, and scallions baked until puffed and golden. A savory egg souffle-style brunch dish that rises dramatically in the oven.
Garlic soup with fusilli pasta and broccoli, finished with a Parmesan egg swirl like Italian stracciatella. A light, brothy one-pot meal ready in 40 minutes.
Pan-seared salmon fillets under a crisp horseradish-breadcrumb crust, finished in the oven and served with a creamy double-mustard horseradish sauce. A bold, restaurant-worthy fish dinner.
Endive, beet, and red onion salad with a Dijon mustard and red wine vinegar dressing. A vibrant French-style salad with earthy beets, bitter endive, and sharp onion.
Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.
Pureed asparagus soup with a homemade asparagus stock, leeks, shallots, white miso, and blended tofu for creaminess. A dairy-free, vegan soup that uses every part of the asparagus for maximum flavor.
Classic pan-fried veal piccata with floured cutlets sautéed in butter, finished with a quick lemon-butter pan sauce and fresh parsley. A five-ingredient Italian-American trattoria main.
