5,192 parsley recipes

Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.

Saussarelle d'escargots with snails in red wine, tomato, and espagnole sauce finished with brandy and fennel, served in artichoke bottoms. A refined French appetizer.

Broiled eggplant topped with a creamy Mediterranean walnut sauce spiked with crushed fennel seed and garlic. A rustic vegetarian starter or side dish that makes produce-section eggplant taste like a proper restaurant plate.

Skinless chicken drumsticks coated in whole wheat breadcrumbs, Parmesan, and garlic then baked until golden and crisp. A lighter, oven-fried drumstick that's low-calorie without sacrificing crunch.

Pressure-cooker braised beef chuck with red wine, tomatoes, mushrooms, green olives, and a pinch of saffron. Sunday-style stew in 35 minutes instead of 3 hours.

Chicken Florentine with egg-dredged breasts pan-fried golden, served over garlicky blanched spinach and topped with a buttery lemon-chicken broth sauce.

Greek shrimp baked with feta, tomato sauce, ouzo, and flamed cognac. Garides saganaki-style seafood with anise-scented depth, perfect for dinner party theatrics.

Butter-sauteed jumbo shrimp scampi with garlic, white wine, lemon zest, rosemary, and oregano. Two pounds of shrimp cooked in a bright, herby pan sauce.

Rustic French meatloaf channels country pâté with ground pork, veal, puréed chicken livers, chopped prunes, and pistachios. Served with Dijon mustard for a bistro dinner in loaf form.

Plum tomato salsa with sherry vinegar, shallot, serrano, thyme, and cilantro. A bright Mediterranean-leaning fresh salsa for spooning over grilled fish and chicken.

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.

Brussels sprouts a la Greque tossed with lemon zest, red wine vinegar, fresh parsley, and pimento. A bright, tangy Greek-style side with no butter or oil.

Master chicken stock simmered low for hours with a whole fowl, leeks, carrots and a classic bouquet of herbs. Skim it well, strain it clear, then chill and lift off the fat for a clean, golden base for any soup or sauce.

Rutabaga puree with sweet potato, a pinch of cayenne, and nutmeg. A creamy, low-fat side dish that rivals mashed potatoes without the guilt.

Linguine in a mushroom garlic cream sauce with rosemary, black pepper, and melted Bel Paese cheese. A rich one-skillet pasta ready in 40 minutes.

Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.