Recipes with parsley leaves

Quick herbed macaroni Parmesan tossed with fresh basil, Roma tomatoes, parsley, and grated Parmesan. A 15-minute weeknight pasta side dish.

Pan-fried brook trout stuffed with a creamy shrimp and ginger mousseline, finished with lemon brown butter and parsley. An elegant French-style fish course for a special occasion.

Curry stir fried chicken and apples, a quick 20-minute skillet dinner with cubed chicken breast, honey-curry glaze, crisp apples, and plump raisins served over rice.

Low-calorie shrimp bisque made from a homemade shell stock with saffron, white wine, and cognac. Rich and creamy using powdered milk instead of heavy cream.

Dressed crab is a classic British seafood centerpiece. White crab meat tossed with lemon, parsley, and mayonnaise, served in the shell alongside a brown meat mixture spiked with dijon mustard and breadcrumbs.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Mussels steamed in saffron-scented white wine, finished with a silky cream sauce and a splash of Pineau des Charentes. An elegant French bistro stew ready in 40 minutes.

Chicken and wild rice soup with shiitake mushrooms, shallots, and fresh parsley in a clear chicken broth. A lighter, brothier version than cream-based diner soups. Uses leftover rotisserie chicken or turkey.

A simple and scrumptious pasta dish that is perfect for a hearty lunch or light dinner.

Master chef's chicken stock simmered slow with backs, necks, carcasses, and classic mirepoix for clean, golden, gelatin-rich broth. The pro-kitchen foundation that beats any boxed stock.

Pizza bianca: a white pizza with hand-stretched dough, olive oil pureed with shallot, garlic, and Italian herbs in place of red sauce, then blanketed in melted Gruyère. Crisp, nutty, no tomato.

Homemade chicken stock from scratch: chicken parts and aromatics simmered low and slow, skimmed for clarity, then strained and defatted. The deeply savory foundation for soups and sauces.

Steak and kidney pudding, the British pub classic: cubes of round steak and kidney slow-braised with onions, Worcestershire and herbs into a rich gravy, then topped with flaky pastry and baked golden. Hearty old-country comfort.

Cherry tomatoes stuffed with smoked oysters for an easy no-cook appetizer. Two ingredients, no cooking, and a smoky-sweet bite-sized snack ready in 15 minutes.

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe

Imam Bayaldi ( Eggplant Stuffed with Aromatics ) recipe