5,082 parsley recipes

Italian arancini-style rice balls stuffed with seasoned meat, peas, and mozzarella, coated in egg and breadcrumbs and deep-fried until golden. A classic Sicilian street food.

Bean and Salsa Dip layers spiced pinto bean puree, sweet chili sauce, green onions, fat-free sour cream, and chunky hot salsa on a platter. A no-cook layered party dip ready in 20 minutes.

This is a great accompaniment or serve as a main course with some grilled halloumi cheese.

Having a few guests over for dinner? Serve these delicious tart that will have people sending compliments to the chef!

Flaky buttermilk biscuits with fresh parsley, chives, and oregano. Cold butter cut into flour creates tall, layered biscuits with an herb-flecked crumb.

Salmon ball appetizer with cream cheese, horseradish, lemon juice, and onion, rolled in crushed pecans and parsley. A no-cook party spread ready after chilling.

Cucumber pineapple salsa tosses crisp cucumber, sweet pineapple, and chewy dried cranberries with jalapeno, lime, and fresh ginger. A bright, no-cook fruit salsa for grilled chicken, fish, or tortilla chips.

West: Royal Lamb Chops Braised with Nuts and Saffron recipe

Mixed bean soup: a hearty medley of ten beans, peas, and lentils soaked and slow-simmered into a thick, savory pot, finished with red wine and fresh parsley. Frugal, high-fibre comfort in a bowl.

Turn on the oven for this succulent dish that will have you licking your lips and your fingers!

Serve over hot buttered noodles or mashed potatoes and garnish with chopped parsley if desired. Serve with hot biscuits or bread, if desired.

Snails bourguignonne, served in mushroom caps instead of shells: roasted caps stuffed with tender escargots and blanketed in garlicky parsley snail butter, then baked bubbling. A classic French bistro appetizer made easy.

Smoked salmon cheese ball blends flaked salmon with cream cheese, sour cream, lemon, and a pinch of tarragon. A 10-minute make-ahead party appetizer that freezes beautifully and rolls in nuts or parsley.

Cooked lobster draped in a warm egg-lemon sauce made in a double boiler. Served with deep-fried potato balls and crispy parsley for an elegant presentation.

Hearty lentil vegetable stew with turnips, leeks, and fresh rosemary. One-pot comfort food simmered until tender, finished with bright lemon juice and parsley.

Creamy parsnip chowder with butternut squash, bacon, and a cinnamon stick simmered in chicken broth. A velvety fall soup finished with heavy cream, nutmeg, and chives.