Recipes with parsley leaves
4,430 recipes
Quiche Nicoise
Quiche Nicoise is a Provençal savory tart with slow-cooked tomatoes, anchovies, olives, and herbes de Provence baked into an egg custard. Southern French cafe flavors in one slice.
Beau Monde Dip
Beau Monde dip, the classic dill and onion party dip in a creamy sour cream and mayo base, seasoned with Beau Monde for a savory, celery-salt edge. Make-ahead and made for chips, crudites, or a bread bowl.
Vegetarian German Potato Soup
Vegetarian German potato soup with celery, onions, and mashed potatoes in vegetable broth. Creamy meatless soup finished with butter and milk.
Grandmother's Favorite Dressing
Southern cornbread dressing with a triple bread base of cornbread, biscuits, and bread crumbs seasoned with sage, onion, celery, and turkey broth. A classic Thanksgiving stuffing that makes 12 cups.
Oysters & Artichoke Casserole
Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.
Casserole of Salt Cod & Potatoes
A traditional Portuguese-style bacalhau casserole layering salt cod, golden potatoes, and caramelized onions with parsley and black olives. Soaked, simmered, and baked to golden comfort.
Broth Cooked Orzo with Lemon & Parsley
Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.
New England Lamb Bake
New England lamb bake is a rustic one-pot supper: tender braised lamb with leeks, carrots and herbs under a golden, buttery potato crust. A hearty cold-weather casserole, lamb hotpot New England style.
Chicken Deviled Eggs
Deviled eggs stuffed with chopped chicken, Dijon and dry mustard, and a kick of hot sauce. A protein-packed appetizer ready in 20 minutes that disappears at every potluck and picnic.
Lemony Veal Piccata
Lemony veal piccata with capers, white wine, garlic, and butter in a classic Italian pan sauce. Thin veal cutlets sauteed golden and finished with a bright, tangy reduction. Ready in 35 minutes.
Escargot & Chanterelle Pizza
Luxe French-Italian pizza topped with garlic-butter escargot, earthy dried chanterelles, and melting raclette cheese on French bread dough. A white-tablecloth pizza for special occasions.
Artichoke Squares #1
Cheesy artichoke squares with mozzarella, eggs, and bread crumbs baked golden and cut into 24 bite-sized pieces. A crowd-pleasing appetizer you can prep ahead.
Bacon & mustard frittata with tomato
This is a very good recipe for family, when all family are sitting around a table, they can share this great recipe together!
Matambre
Matambre is the classic Argentine stuffed flank steak: butterflied beef rolled jellyroll-style around spinach, carrots, hard-cooked eggs, and onion, then braised until tender and sliced into striking pinwheels.
Glazed Pork Chops With Pineapple, Watermelon & Ginger Relish
Pan-seared pork chops glazed with a sweet-tart pineapple ginger pan sauce, topped with a cool watermelon relish spiked with jalapeño and lime. Sweet heat meets smoky crust in 30 minutes.
Whole Wheat Pasta with Ricotta & Walnuts
Whole wheat pasta tossed with a no-cook ricotta sauce: butter, walnut oil, fresh herbs, and toasted walnuts whisked smooth with half-and-half. Ready in 25 minutes, lighter than alfredo, nuttier than carbonara.
Quiche Nicoise is a Provençal savory tart with slow-cooked tomatoes, anchovies, olives, and herbes de Provence baked into an egg custard. Southern French cafe flavors in one slice.
Beau Monde dip, the classic dill and onion party dip in a creamy sour cream and mayo base, seasoned with Beau Monde for a savory, celery-salt edge. Make-ahead and made for chips, crudites, or a bread bowl.
Vegetarian German potato soup with celery, onions, and mashed potatoes in vegetable broth. Creamy meatless soup finished with butter and milk.
Southern cornbread dressing with a triple bread base of cornbread, biscuits, and bread crumbs seasoned with sage, onion, celery, and turkey broth. A classic Thanksgiving stuffing that makes 12 cups.
Oyster and artichoke casserole layered with sauteed mushrooms and topped with a white wine cream sauce, lemon slices, and paprika. A rich Southern-style seafood bake.
A traditional Portuguese-style bacalhau casserole layering salt cod, golden potatoes, and caramelized onions with parsley and black olives. Soaked, simmered, and baked to golden comfort.
Broth-cooked orzo with lemon and parsley turns plain pasta into a bright vegan side. Cooked in vegetable stock for instant flavor, finished with garlic, olive oil, and fresh herbs.
New England lamb bake is a rustic one-pot supper: tender braised lamb with leeks, carrots and herbs under a golden, buttery potato crust. A hearty cold-weather casserole, lamb hotpot New England style.
Deviled eggs stuffed with chopped chicken, Dijon and dry mustard, and a kick of hot sauce. A protein-packed appetizer ready in 20 minutes that disappears at every potluck and picnic.
Lemony veal piccata with capers, white wine, garlic, and butter in a classic Italian pan sauce. Thin veal cutlets sauteed golden and finished with a bright, tangy reduction. Ready in 35 minutes.
Luxe French-Italian pizza topped with garlic-butter escargot, earthy dried chanterelles, and melting raclette cheese on French bread dough. A white-tablecloth pizza for special occasions.
Cheesy artichoke squares with mozzarella, eggs, and bread crumbs baked golden and cut into 24 bite-sized pieces. A crowd-pleasing appetizer you can prep ahead.
This is a very good recipe for family, when all family are sitting around a table, they can share this great recipe together!
Matambre is the classic Argentine stuffed flank steak: butterflied beef rolled jellyroll-style around spinach, carrots, hard-cooked eggs, and onion, then braised until tender and sliced into striking pinwheels.
Pan-seared pork chops glazed with a sweet-tart pineapple ginger pan sauce, topped with a cool watermelon relish spiked with jalapeño and lime. Sweet heat meets smoky crust in 30 minutes.
Whole wheat pasta tossed with a no-cook ricotta sauce: butter, walnut oil, fresh herbs, and toasted walnuts whisked smooth with half-and-half. Ready in 25 minutes, lighter than alfredo, nuttier than carbonara.
