Recipes with parsley leaves

Turkey empanada baked in flaky pie crust with cumin-spiced ground turkey, fresh tomatoes, bell pepper, and cilantro. A lighter twist on the classic with golden, crispy edges.

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

Tender carrot slices sauté in butter then simmer in sweet Marsala wine until glazed and glossy, creating an elegant Italian-inspired side dish that's ready in under 25 minutes.

Meatball paprikash with pork meatballs simmered in a smoky paprika and tomato sauce finished with sour cream, served over egg noodles. A Hungarian-inspired one-skillet dinner for four.

Penne with artichoke hearts, sun-dried tomatoes, garlic, and lemon, finished with toasty garlic breadcrumbs and romano. A no-cream Italian pantry pasta in 30 minutes.

Classic linguine with clam sauce made from canned clams, garlic, olive oil, lemon juice, and red pepper flakes. A quick Italian-American pasta dinner on the table in 30 minutes with pantry staples.

Baked scallops in white Zinfandel wine with garlic, onions, and crumbled cracker topping. An elegant yet effortless seafood dish ready in just 15 minutes from start to finish.

Creamy potato soup loaded with tender PEI spuds, carrots, and herbs makes a comforting Maritime classic that's ready in under an hour for cozy family dinners.

Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.

Kashmiri chicken marinates slashed drumsticks and thighs in yogurt and curry paste, then simmers them with cumin, ginger, and ground almonds for a creamy, mildly spiced curry.

Saffron-tinted yellow rice baked with shrimp, tomatoes, wine, and a splash of beer. A Spanish-inspired casserole with warm spices and vibrant color.

Classic Oysters Rockefeller baked on the half shell under a buttery spinach topping spiked with Pernod and anchovy, layered with crisp bacon and a browned breadcrumb crust. The New Orleans appetizer, done right at home.

Salmon Parisienne with canned salmon and scallops in a white wine cream sauce, baked in shell dishes with a cheddar breadcrumb crust. An elegant microwave-to-grill seafood gratin.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.

A succulent and hearty dish that can satisfy any meat lovers' hunger!

Salmon steaks with Bearnaise, marinated in a home made French dressing.