Recipes with parsley leaves
4,430 recipes
Appetizer Cheese Ball
Treat your guests with this delicious cheese ball that's simple to make, and goes well with any kind of snack!
Roast Goose with Stuffing
Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.
Minestrone a la Moosewood
Moosewood-style minestrone with onions, eggplant, green pepper, carrots, celery, peas, pasta, and tomato puree in a red-wine-kissed broth. Vegetarian comfort inspired by the Ithaca classic.
Red Snapper Stew
Light red snapper stew with potatoes, tomatoes, and white wine in a brothy base built on the Cajun trinity of onion, celery, and bell pepper. Low-fat and full of clean flavors.
Turkish Sea Bass
Sea bass fillets baked over a bed of black olives, garlic, oregano, basil, and parsley, basted in vegetable stock. A Mediterranean-inspired Turkish fish dish that's low calorie, high flavor, and effortlessly elegant.
Saltsa Kima (Greek Meat Sauce)
Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.
Country French Chicken
Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.
Red Snapper in Phyllo
Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.
Lamb Steaks with Vermouth & Rosemary
Pan-seared lamb loin steaks with rosemary, garlic, and dry vermouth sauce with mushrooms, shallots, and lemon peel. An elegant dinner finished in the oven.
Pasta with Salmon Cream Sauce
Penne tossed in a light béchamel cream sauce with flaked canned salmon, sweet peas, parsley, and parmesan. Pantry-friendly 30-minute weeknight dinner.
Pork Stew with Prunes & Apricots
Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.
Chicken Asparagus Marsala
This savory chicken dish is made with mushrooms, asparagus and a bit of marsala wine.
Garden Patch Salad
The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.
Salmon Log
A creamy salmon log rolled in chopped pecans and parsley, made with canned salmon, cream cheese, horseradish, and a whisper of liquid smoke. Mix it a day ahead and let the fridge do the work.
Shrimp Etouffee Serves
A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.
Russian Beef Stroganoff Coca-Cola
Beef stroganoff with a splash of Coca-Cola in the braise. The cola tenderizes the chuck and balances the sour cream gravy with caramel sweetness. Mid-century classic.
Treat your guests with this delicious cheese ball that's simple to make, and goes well with any kind of snack!
Roast goose stuffed with cornbread, Granny Smith apples, dried figs, and savory, then slow-roasted three hours with the fat poured off as it renders. The traditional centerpiece for an old-fashioned Christmas dinner.
Moosewood-style minestrone with onions, eggplant, green pepper, carrots, celery, peas, pasta, and tomato puree in a red-wine-kissed broth. Vegetarian comfort inspired by the Ithaca classic.
Light red snapper stew with potatoes, tomatoes, and white wine in a brothy base built on the Cajun trinity of onion, celery, and bell pepper. Low-fat and full of clean flavors.
Sea bass fillets baked over a bed of black olives, garlic, oregano, basil, and parsley, basted in vegetable stock. A Mediterranean-inspired Turkish fish dish that's low calorie, high flavor, and effortlessly elegant.
Saltsa Kima, the classic Greek meat sauce with ground beef, cinnamon, bay leaf, red wine, and tomatoes. Perfect over pastitsio, pasta, or moussaka.
Skinless chicken braised in dry white wine with mushrooms, carrots, celery, and thyme. A lighter take on French country cooking with a reduced wine sauce. Serves 6.
Red snapper fillets wrapped in buttered phyllo dough with Pernod and bread crumbs, baked golden, and served with a classic beurre blanc sauce. An elegant French-style fish entree.
Pan-seared lamb loin steaks with rosemary, garlic, and dry vermouth sauce with mushrooms, shallots, and lemon peel. An elegant dinner finished in the oven.
Penne tossed in a light béchamel cream sauce with flaked canned salmon, sweet peas, parsley, and parmesan. Pantry-friendly 30-minute weeknight dinner.
Pork stew braised with prunes, dried apricots, brandy, cumin, and allspice. A Moroccan-inspired meat and fruit stew with warm spices served over noodles.
This savory chicken dish is made with mushrooms, asparagus and a bit of marsala wine.
The salad was filling, tasty and nutritious. I always try to find ways to use whole grains, beans, and fresh veggies, and this recipe has certainly fit my expectation quite well. I served it over a bed of lightly dressed arugula, and I loved it.
A creamy salmon log rolled in chopped pecans and parsley, made with canned salmon, cream cheese, horseradish, and a whisper of liquid smoke. Mix it a day ahead and let the fridge do the work.
A scrumptious dish made with shrimp, tomatoes and celery that is best served over rice.
Beef stroganoff with a splash of Coca-Cola in the braise. The cola tenderizes the chuck and balances the sour cream gravy with caramel sweetness. Mid-century classic.
