1,987 parsley recipes

Traditional Quebec habitant pea soup with yellow split peas, smoked ham hocks, savory, and thyme simmered three hours until thick and creamy. A French-Canadian classic.

Pasta with tomatoes, white beans, and pepperoni in a quick Italian sauce with basil, oregano, and red pepper flakes. A hearty, protein-packed weeknight pasta for two.

Grilled herbed mushrooms marinated in garlic, olive oil, and red pepper flakes, served with a cold tomato dressing of shallots, sherry vinegar, and fresh herbs.

Pan-fried fish fillets finished with a quick boiling sherry vinegar and extra-virgin olive oil sauce, punched up with fresh parsley, chives, and chervil. A French bistro classic that cooks in under 10 minutes.

Low-fat country potato patties with shredded boiled potatoes, onion, celery, green pepper, and whole wheat flour. Griddle-cooked with no added oil or butter.

Vegetable stock simmers carrot, celery, turnip, asparagus, potato, parsley, and dandelion greens or kitchen scraps in water for hours until concentrated. A zero-waste freezer staple for soups, risottos, and braises.

Make-ahead spaghetti and meatball casserole assembled the night before with uncooked pasta, jarred sauce, and frozen meatballs. Refrigerate overnight, bake, and serve.

Benihana-style hibachi shrimp with butter, cream, parsley, and a squeeze of lemon. Restaurant teppanyaki shrimp recipe to make at home on a griddle.

Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that's comfort food at its most elemental.

Excellent dressing for vegetables, pasta, fish, or salads.

Lima bean salad with diced tomatoes in a red wine vinegar and olive oil dressing with maple sugar and dry mustard. A simple, hearty bean salad served chilled.

Cold roasted beef fillet served rare with a vibrant cilantro lime sauce made from fresh herbs, cornichons, Dijon mustard, and garlic. An elegant make-ahead main for entertaining.

Pasta tossed with raw fresh tomato vinaigrette of vine-ripened tomatoes, olive oil, lemon juice, basil, and parsley. A low-calorie no-cook summer sauce that comes together while the pasta boils.

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

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

Salata tahina, a creamy Middle Eastern tahini sauce with crushed garlic, lemon juice, cumin, and parsley. Serve as a mazza dip, salad dressing, or drizzle for grilled meats.