Recipes with parsley leaves

Moroccan kefta kebabs with ground lamb, fresh mint, cumin, and parsley, pressed onto skewers and broiled with a paprika-lemon oil glaze. Ready in 30 minutes.

Bread stuffing for poultry made with stale bread, sauteed onions and celery, mushrooms, chestnuts, and grated raw potato bound with egg and schmaltz. Classic kosher-style stuffing for chicken or turkey.

Authentic Italian linguine carbonara uses butter, Parmigiano-Reggiano, beaten eggs, and parsley tossed with hot pasta off the heat to form a silky sauce without cream.

Lemony braised artichokes and peas with fresh basil, parsley, and olive oil. A vegan Italian-style spring vegetable side that brightens any plate.

Gazpacho salad takes all the fresh vegetables from the classic cold soup and serves them chopped over lettuce with a tangy herb dressing. No cooking, no blender, just crisp tomatoes, cucumbers, and peppers chilled until the flavors meld.

Chickpea salad with tahini made from dried garbanzo beans, lemon, garlic, cumin, and coriander. A from-scratch hummus-style dip that's sieved smooth and chilled overnight for the best flavor.

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Tired of the same old leaf lettuce salad? Then try this tasty recipe that uses bulghur and tomatoes.

Cajun-style crawfish and corn soup built on a flamed brandy shell stock and a medium-brown roux. Rich, spicy, and loaded with sweet corn straight off the cob.

Pasta with pork and basil meatballs in a creamy Parmesan and Dijon mustard sauce with sauteed mushrooms. Tossed with fusilli and fresh herbs for a rich one-dish dinner.

Greek potato salad with a creamy yogurt-feta dressing, cucumber, cherry tomatoes, oregano, and rosemary. A lighter Mediterranean twist on potato salad with no mayonnaise.

Fish broth with oysters and saffron simmers a homemade fish fumet with juniper, leeks, and white wine, then adds clams, just-curled oysters, mung bean threads, radicchio, and saffron at serving. A delicate, restaurant-style seafood consomme.

Grilled vegetable garden burgers with marinated eggplant, zucchini, summer squash, Bermuda onion, and tomato layered into whole wheat pita. A vegan, herb-laced summer sandwich for cookouts.

Vegetarian tomato sauce simmered slow with a soffritto of carrot, celery, onion, parsley, and fresh basil. The classic Italian-style sauce, no meat, no shortcuts.

Homemade vegetarian burgers with pressed tofu, sauteed vegetables, taco seasoning, and nutritional yeast, dredged in wheat germ and pan-fried until crisp.

Salmon loaf bound with nutty bulgur and loaded with vegetables, baked into a tender ring and topped with a tangy sour cream horseradish sauce. A wholesome, fiber-rich twist on the classic salmon loaf.