Recipes with parsley leaves

Louisiana crawfish pie with the Cajun holy trinity, butter, crawfish tails, and green onions, baked in a double-crust pastry. Bayou comfort food at its best.

Pearl barley gets the risotto treatment with tender cauliflower florets and a splash of red wine in this hearty grain bowl that delivers creamy comfort without the constant stirring of Arborio rice.

Baked flounder fillets in a white wine and orange juice sauce with curacao, mushrooms, and green onions. A French-inspired fish dinner with citrus brightness in every bite.

Penne alla vodka with spicy tomato cream sauce, garlic and red pepper flakes. Italian restaurant-style pasta ready in 45 minutes.

Crab puff Savannah layers flaky phyllo dough with seasoned crab meat, sauteed red peppers and mushrooms, a ricotta-spinach filling, and Swiss cheese. Scored into diamonds and baked golden.

Spinach ricotta stuffed shells with a cabbage twist, baked in tomato-broth sauce with nutmeg. A lighter Italian-American main with hidden-vegetable smarts.

Favourite Tabouli Bread with Olives and Apricots recipe

Fried calamari with spicy anchovy mayonnaise: squid rings in a graham cracker and flour coating fried crisp, served with a bold anchovy-cayenne dipping sauce. A restaurant appetizer at home.

These Maryland-style crabcakes sear golden on the stovetop, then finish in the oven for tender centers. Old Bay seasoning, sautéed peppers, and fresh garlic pack them with classic Chesapeake Bay flavor.

I think it is a great recipe, I have tried it for several times, and delicious every singe time!

Curried lentils and vegetables simmered with fresh ginger, curry powder, carrots, and celery. Low-fat, high-protein, and served with a cool yogurt-tomato topping.

Cornbread sausage stuffing with three breads, tart apple chunks, pecans, and breakfast sausage seasoned with sage and thyme. Stuff the bird or bake as a casserole side.

Stuffed soft-shell crawfish: Louisiana bayou classic with shells packed full of buttery crawfish-bread stuffing, fried golden, and crowned with rich hollandaise. A full-on Cajun centerpiece.

Fettuccine and lobster alla Pantelleria, a no-cook Sicilian pesto of mint, basil, parsley, capers, and Roma tomatoes blended with olive oil, tossed warm with fettuccine and chunks of steamed lobster meat.

Khachapuri, a Georgian cheese bread stuffed with muenster, Swiss, and cheddar in a pleated yeast dough. Baked golden in a springform pan, sliced into warm, melty wedges.

Slow cooker Italian beef rollups stuffed with prosciutto, pine nuts, and fresh herbs braised in red wine and dried porcini mushroom broth. Elegant and hands-off.