1,583 parsley recipes

Instead of getting out the mayonnaise, why not try this spread that's perfect for sandwiches or crackers.

A great side dish for Thanksgiving that will be gone before you can say "pass the turkey".

Thin chicken breast slices crusted in cracked black pepper and dry mustard, pan-seared with garlic, then drizzled with a rich sherry reduction. A 30-minute French bistro classic for two.

Halibut baked in the microwave with orange juice, orange zest, lemon juice, butter, and a hint of nutmeg. A citrus-glazed fish dinner for two that cooks in about 10 minutes.

Vegetarian stuffed bread ring filled with spinach, ricotta, mushrooms, and mozzarella, rolled into a circle and baked golden. A low-calorie savory stromboli.

Jack Daniel's whiskey sauce with sauteed mushrooms, green onions, and beef broth thickened into a rich gravy. Pour it over grilled or broiled chicken.

Chicken, country ham, and peas in a creamy fricassee sauce with milk and a pinch of cloves, served over pasta or rice. A Southern-style chicken fricassee with salty ham and sweet peas.

Breakfast chicken hash baked with leftover chicken, gravy or cream, tarragon, and pimiento. A fast way to turn last night's roast chicken into a savory weekend brunch. Serve with corn cakes or waffles.

Baked orange roughy brushed with a buttery Worcestershire and herb glaze. Simple enough for weeknight dinners with just six ingredients and minimal prep.

Whole chicken braised in a clay pot with crispy bacon, onion, and garlic. Fall-apart tender bird cooked from a cold oven, finished with a simple pan-juice gravy.

Marinated mushrooms from Mollie Katzen: briefly simmered button mushrooms soaked in olive oil, lemon juice, garlic, and thyme. A make-ahead vegetarian antipasto or salad topper.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Classic French court bouillon, an aromatic poaching liquid for fish and seafood. Onion, lemon, cloves, and bay leaf simmer with optional white wine for fragrant, delicate results.

Saucy meatballs simmered in a creamy cream-of-chicken and sour cream sauce with a whisper of nutmeg. Retro stovetop comfort food ready over noodles or rice.

Garides Kokkiyia me Feta: Greek shrimp baked in scallop shells with tomato sauce, fresh basil, garlic, and melty feta cheese. A classic Aegean seafood appetizer.

Keftedes tiganites are fried Greek meatballs with allspice, fresh mint, parsley, red wine, and soaked bread. Walnut-sized, flour-dredged, and fried crispy for a traditional Greek mezze or main dish.