Recipes with parsley leaves

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.

Red kidney bean and apple salad with garlic, cilantro, parsley, and a white wine vinegar dressing. A five-minute vegetarian salad with no cooking required.

A weeknight spin on the French classic: flank steak stir-fried with mushrooms, red wine, toasted almonds, and balsamic vinegar, served over steamed red potatoes. Bourguignon flavor in under 75 minutes.

A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.

Paneed veal fried golden in seasoned bread crumbs served over fettuccine in a rich Parmesan cream sauce with cayenne. A Cajun-Italian restaurant classic made at home.

Swordfish Bolognese swaps ground meat for tender chunks of swordfish simmered in white wine with capers, garlic, and fresh vegetables. Served over buttered noodles, this 30-minute seafood spin on the Italian classic is weeknight gold.

Italian-style short ribs al diavolo, breaded and roasted with garlic, salt pork, crushed red pepper, and a sharp lemon-mustard finish. Fall-off-the-bone beef with a fiery, crispy crust.

Nantucket cioppino is a New England take on the San Francisco classic, loading swordfish, lobster, clams, mussels, cod, and shrimp into a red wine tomato broth. A showstopper seafood stew for a crowd.

Slow cooker Cajun jambalaya with chicken, smoked sausage, and shrimp simmered with the holy trinity of pepper, onion, and celery. Hands-off Louisiana comfort food in a single pot.

Lightly floured sole fillets pan-seared until golden and crackling, finished with a bright lemon-butter pan sauce. Ready in just 15 minutes for a quick, elegant weeknight dinner.

Milan-style braised chicken breasts with tomato, white wine, and a soffritto of carrot, celery, and onion. A 30-minute Italian one-pot dinner with rustic Northern flavors.

Turkish-style zucchini halves stuffed with feta, Swiss cheese, eggs, fresh dill, and garlic, baked until set and golden. A savory vegetarian main with Mediterranean flair.

Sea scallops poached in court bouillon, bathed in a Gruyere cream sauce with mushrooms, and piped with a golden mashed potato border. The full classic French presentation.

Seared veal loin chops topped with a bold Italian sauce of mashed anchovies, capers, ham, and brandy cream. Briny, rich, and on the table in under 20 minutes.

French-style pork medallions braised in a classic brown sauce with mustard butter, capers and a bouquet garni. Restaurant-technique dinner served with glazed turnips and potatoes.

Meaty ziti casserole with a lean blend of ground chuck and ground turkey, mushrooms, bell pepper, and a from-scratch tomato sauce baked under bubbling parmesan. A weeknight crowd-pleaser that lightens the classic without losing the meat-sauce flavor.