Recipes with parsley leaves
4,430 recipes
Eggplant & Buckwheat Patties
These are excellent vegetarian patties. I have been trying to incorporate some vegetarian dishes into my diet, and this recipe is a keeper. These patties are filling, delicious, and very nutrition-dense. Serve them as veggie burgers, or chop them up and use in a wrap. Either way, delicious!
Columella Salad
Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.
A-1 Caribou Steak
Wild game caribou steak pounded tender, seared in butter with golden onions, then simmered in A-1 sauce, sherry, and Worcestershire: finished with flambéed brandy at the table.
Potato & Adzuki Bean Patties
Potato and adzuki bean patties coated in grated Parmesan and pan-fried until golden. A vegetarian main with a crispy cheese crust and creamy mashed interior.
Bergens Fiskesuppe (Bergen Fish Soup)
A traditional Norwegian fish soup from Bergen with homemade fish stock, halibut (or cod), carrots, parsnips, leeks, and an egg yolk-enriched broth. Topped with parsley and sour cream.
Escargot En Croute
Escargot en croûte tucks snails into garlicky herb butter with Pernod and anchovy, sealed under golden puff pastry domes. A French appetizer with a dramatic tableside reveal.
Kasha Burgers
Kasha burgers bind toasted buckwheat groats with sauteed mushrooms, onions, and egg whites for a hearty vegetarian patty. A nutty, gluten-free meatless burger with deep earthy flavor.
Easy Ratatouille
Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.
Chicken Casablanca
Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.
Russian Meatloaf
A savory Russian-inspired meatloaf combining ground turkey, Swiss cheese, and aromatic spices, wrapped in golden bread dough for a unique twist. Perfect for a comforting family dinner.
Pasta Quiche
Pasta quiche with a vermicelli crust, Gruyere and Parmesan custard, and your choice of steamed vegetables. A clever twist on classic quiche that's endlessly customizable.
Hutchinson Beef Tongue with Raisin Sauce
Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.
Sage Dressing/Stuffing for Turkey
Don't bore your salads with the same dressings from the store, try this recipe that is sure to lively up your dinner!
Veal Francaise
Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.
Russian Beef Borscht
Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.
Prize Winning Ham & Lentil Soup
Ham and lentil soup made from a meaty ham bone broth with sausage, tomatoes, carrots, and celery. A thick, hearty pot of soup built on deep, smoky pork flavor.
These are excellent vegetarian patties. I have been trying to incorporate some vegetarian dishes into my diet, and this recipe is a keeper. These patties are filling, delicious, and very nutrition-dense. Serve them as veggie burgers, or chop them up and use in a wrap. Either way, delicious!
Columella salad: an ancient Roman-inspired herb salad with feta, fresh mint, cilantro, parsley, and scallions, dressed with vinegar, olive oil, and chopped walnuts. Based on a Roman moretum.
Wild game caribou steak pounded tender, seared in butter with golden onions, then simmered in A-1 sauce, sherry, and Worcestershire: finished with flambéed brandy at the table.
Potato and adzuki bean patties coated in grated Parmesan and pan-fried until golden. A vegetarian main with a crispy cheese crust and creamy mashed interior.
A traditional Norwegian fish soup from Bergen with homemade fish stock, halibut (or cod), carrots, parsnips, leeks, and an egg yolk-enriched broth. Topped with parsley and sour cream.
Escargot en croûte tucks snails into garlicky herb butter with Pernod and anchovy, sealed under golden puff pastry domes. A French appetizer with a dramatic tableside reveal.
Kasha burgers bind toasted buckwheat groats with sauteed mushrooms, onions, and egg whites for a hearty vegetarian patty. A nutty, gluten-free meatless burger with deep earthy flavor.
Easy ratatouille roasts eggplant, zucchini, summer squash, peppers, red onion, and Roma tomatoes in one pan with a Dijon-balsamic-garlic marinade. The shortcut version of the classic Provencal vegetable stew.
Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.
A savory Russian-inspired meatloaf combining ground turkey, Swiss cheese, and aromatic spices, wrapped in golden bread dough for a unique twist. Perfect for a comforting family dinner.
Pasta quiche with a vermicelli crust, Gruyere and Parmesan custard, and your choice of steamed vegetables. A clever twist on classic quiche that's endlessly customizable.
Old-fashioned beef tongue simmered tender, sliced thin, and served with a sweet-tart raisin sauce. Classic nose-to-tail dish from the Pennsylvania Dutch and German-American kitchen tradition.
Don't bore your salads with the same dressings from the store, try this recipe that is sure to lively up your dinner!
Classic veal francaise with egg-dipped cutlets sautéed in butter, then simmered in a bright lemon, white wine, and chicken broth sauce. Italian-American comfort at its finest, ready in 40 minutes.
Russian beef borscht is a deep-ruby vegetable soup built on shredded beets, cabbage, carrots, and cubed beef simmered with dill, bay, and tomato paste. A classic Eastern European comfort bowl that improves overnight.
Ham and lentil soup made from a meaty ham bone broth with sausage, tomatoes, carrots, and celery. A thick, hearty pot of soup built on deep, smoky pork flavor.
