Recipes with parsley leaves

Honey-mustard mayo salad dressing with lemon juice, half-and-half, and fresh parsley. Versatile creamy dressing for green salads with endless mix-in possibilities.

Creamy stuffed mushrooms filled with a velvety mushroom and onion cream sauce, then topped with melty Swiss cheese. A vegetarian appetizer made entirely in the microwave for fuss-free entertaining.

A traditional Spanish clay pot dish of fresh clams cooked with garlic, onion, lime juice, red wine, parsley, and bread crumbs. Rustic, briny, and served straight from the cazuela to the table.

Sauced shrimp with poached shrimp in pickling-spice broth, then simmered in white wine and tomato sauce with grated onion. The Mediterranean-style shrimp dinner served over rice.

Pan-fried catfish marinated in soy sauce, orange juice, and ginger, served with a reduced orange butter sauce. An Asian-inspired take on Southern fried catfish.

Lasagna noodles rolled around a broccoli, mushroom, and cottage cheese filling, baked in marinara sauce. A fun vegetarian twist on classic lasagna that looks as good as it tastes.

Simple homemade vegetarian stock from potato peels, garlic, onions, celery, parsley, and bay leaf. A zero-waste base for soups, stews, risottos, and sauces.

A herb-packed turkey meatloaf with fresh basil, parsley, ginger, red pepper flakes, and thyme. Baked until golden with a tender, flavorful center. Great hot or cold.

Mushrooms and chestnuts in a light cream sauce with butter, flour, and half-and-half, served over baked potatoes. A rich, earthy autumn side dish with a nutty, woodsy character.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Hearty vegetable fettuccine loaded with potatoes, turnips, and tomatoes simmered in fresh herbs. This fuel-packed vegan pasta dish is a satisfying one-pot meal that's built for hungry appetites.

Drink garnish guide covering frosted glasses, sugar and salt rims, plus garnish ideas for fruit, vegetable and coffee drinks. Old-school bartender finishing touches that turn ordinary drinks into something proper.

Chinese fried chicken with a warm ginger-soy-sesame dressing, marinated in rice wine and ginger, battered and deep-fried, then chopped into bone-in slices.

Spaghetti aglio e olio with sliced garlic sautéed in extra-virgin olive oil, hot pimento, and fresh parsley. The classic Italian pantry pasta that proves less is more.

Bay scallops and steamed mussels tossed in a from-scratch Dijon mustard vinaigrette, served over asparagus and Boston lettuce. An elegant seafood appetizer or light main.

Steamed carrots tossed in walnut oil with raisins and a tangy curry-mustard-lime glaze. A diabetic-friendly side dish with warm spice and subtle sweetness.

Cajun chicken sauce piquant with a dark roux, Chablis wine, tomato sauce, stuffed olives, and hot pepper sauce, slow-cooked for hours and served over spaghetti. Big-batch Cajun cooking.

Greek-style phyllo triangles stuffed with seasoned ground beef, shallots, wine, mint, parsley, tomato, and cheese. Crisp, buttery kreatopitakia appetizers served hot from the oven.

Italian Sausage and White Wine Spaghetti Sauce recipe

French lamb brochettes grilled with rosemary, tarragon, and parsley. Cubed leg of lamb and onion skewered and charred over hot coals. Simple, elegant, and smoky.

New Orleans-style artichoke oyster soup built on a shallot-butter roux with cayenne, Tabasco, and oyster liquor. Oysters simmer exactly 5 minutes to stay tender, finished with whipped cream.

Low-fat old-fashioned potato salad with red-skinned potatoes, hard-boiled eggs, celery, onion, and pickle relish in a nonfat sour cream and fat-free mayonnaise dressing with dry mustard.

Traditional Pizza Rustica with Italian Meats and Mint recipe

Baked chicken Parmesan with a mustard-butter dip and crispy Parmesan breadcrumb coating. No frying, no marinara. Just bone-in thighs baked golden and crunchy in one hour.

Kalbsschnitzel in Currysosse is German veal cutlets in a creamy curry-lemon sauce with tomato paste, onions, and a splash of cognac. A sophisticated 40-minute dinner.

Light spinach dip made with low-fat cottage cheese and yogurt instead of sour cream. Fresh spinach, lemon juice, and green onions in a creamy, tangy base.

Whole roast chicken stuffed with olive and breadcrumb dressing, basted in peach nectar. Sage, celery, and parsley round out a sweet-savory stuffing baked low and slow.

Cuban black bean soup simmered slowly for seven hours with garlic, oregano, yellow onion, and red pepper flakes. Vegan, gluten-free, and meltingly tender. Slow-cook classic.

Whole-wheat couscous pilaf with chicken broth, hot sauce and fresh parsley. Healthy 10-minute side dish with a touch of heat.

Spring lamb and vegetable soup with browned shoulder, romano beans, leeks, cauliflower, zucchini, spinach, and marjoram. Rustic, garden-fresh, and made for cool evenings.

Quick herbed macaroni Parmesan tossed with fresh basil, Roma tomatoes, parsley, and grated Parmesan. A 15-minute weeknight pasta side dish.

This is not your ordinary potato salad...which I don't like. This is quite different and yummy!

Curry stir fried chicken and apples, a quick 20-minute skillet dinner with cubed chicken breast, honey-curry glaze, crisp apples, and plump raisins served over rice.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Mussels steamed in saffron-scented white wine, finished with a silky cream sauce and a splash of Pineau des Charentes. An elegant French bistro stew ready in 40 minutes.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Dressed crab is a classic British seafood centerpiece. White crab meat tossed with lemon, parsley, and mayonnaise, served in the shell alongside a brown meat mixture spiked with dijon mustard and breadcrumbs.

Chicken and wild rice soup with shiitake mushrooms, shallots, and fresh parsley in a clear chicken broth. A lighter, brothier version than cream-based diner soups. Uses leftover rotisserie chicken or turkey.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Steak and kidney pudding, the British pub classic: cubes of round steak and kidney slow-braised with onions, Worcestershire and herbs into a rich gravy, then topped with flaky pastry and baked golden. Hearty old-country comfort.

Kalbsschnitzel in Currysosse: German veal cutlets browned and served in a creamy curry sauce with lemon juice, tomato paste, evaporated milk, and a splash of cognac.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

A simple and scrumptious pasta dish that is perfect for a hearty lunch or light dinner.

Crystal-clear chicken consomme reduced to a quarter of its volume, garnished with steamed julienned vegetables and enoki mushrooms. A refined French-Italian soup with intense concentrated flavor.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Pizza bianca: a white pizza with hand-stretched dough, olive oil pureed with shallot, garlic, and Italian herbs in place of red sauce, then blanketed in melted Gruyère. Crisp, nutty, no tomato.

Carbonnade flamande, the Belgian beef-and-beer stew: chunks of beef simmered low in dark stout with caramelized onions, brown sugar, vinegar, and a Dijon-smeared piece of stale bread that thickens the gravy.

Cherry tomatoes stuffed with smoked oysters for an easy no-cook appetizer. Two ingredients, no cooking, and a smoky-sweet bite-sized snack ready in 15 minutes.