5,082 parsley recipes

Texas-style beer chili with three meats (beef, pork, ground), masa harina thickening, and bold spices. Simmers for 3+ hours to develop deep, complex flavors.

End-of-month vegetable soup made with whatever is in the fridge: cabbage, potatoes, carrots, celery, bacon ends, and a bouquet garni simmered in white wine. A frugal, flexible pantry-clearing soup.

Baked salmon fillets topped with a compound pistachio basil butter melted over each serving. White wine in the pan keeps the fish moist. Ready in 20 minutes.

Fall salad: crisp bitter greens with sweet sliced pears, toasted walnuts, and crumbled Gorgonzola in a walnut-oil vinaigrette. An elegant autumn salad balancing sweet, bitter, and savory.

Baked new potato salad with toasted peanuts, double mustard dressing, cumin, and low-fat yogurt. A make-ahead potato salad with crunch and a tangy, nutty edge.

Soft scrambled eggs with green chiles and pepper jack cheese rolled in whole wheat tortillas, served with a smoky black bean and tomato salsa. Vegetarian breakfast in 30 minutes.

If you love fish, you will enjoy this delicious dish that will have you licking your lips!

Garden potato and vegetable chowder simmered in vegetable stock and tomato juice with red potatoes, leeks, green beans, zucchini, and carrots. Naturally vegan, gluten-free, and low-calorie weeknight comfort.

Crown roast of lamb rubbed with garlic, rosemary, and olive oil, roasted alongside new potatoes. A stunning centerpiece for holiday dinners and special occasions.

Country potato salad with a vinaigrette-soaked Yukon Gold base, hard-boiled eggs, dill pickles, black olives and a cayenne-spiked mayo dressing. The vinegar-while-hot trick is what sets it apart.

Vegetarian mushroom stroganoff with paprika, lemon zest, and strained yogurt in a reduced vegetable stock sauce. Low-fat, creamy, and packed with earthy mushroom flavor.

Crispy cornmeal-fried soft shell crab sandwiches on sourdough with smoky chipotle adobo mayo and a citrus bell pepper slaw. A restaurant-quality seafood sandwich you can make at home.

Pressure cooker black bean soup made from dried beans with no soaking, ready in well under an hour. Smoky or vegetarian, thickened with bulgur, and finished with cilantro and a splash of sherry.

Mixed greens tossed with fresh herbs, cherry tomatoes, cucumbers, and toasted nuts get topped with crispy Parmesan wafers baked until golden for an elegant salad that looks restaurant-worthy.

Low-fat vegetarian chili with kidney beans, bulgur wheat, and jalapeno ready in 30 minutes. Braised in vegetable stock instead of oil for a lighter, healthier bowl.

Chili-rubbed chicken breasts sliced over crisp greens with creamy avocado, red onion, and tomatoes, drizzled with a spicy picante ranch dressing. Ready in 30 minutes.