Recipes with parsley leaves

Sophisticate your dinner party with this dip that contains blue cheese and a hint of brandy.

Green chili with three meats, roasted poblano peppers, fresh cilantro, and beer. Slow-simmered for two hours and finished with beurre manie for serious richness and body.

Stop the fights for the drumstick with this dinner that will keep everyone satisfied in seconds!

Easy chicken cordon bleu rolls boneless chicken breasts around ham and Swiss cheese, then bakes them in a crispy breadcrumb crust. A weeknight take on the bistro classic with no pan-frying required.

Lamb and white bean stew braises tender chunks of lamb in a red wine and tomato sauce with rosemary and thyme, then folds in creamy great northern beans. A rustic, slow-cooked Mediterranean comfort bowl.

Irish beef braised in Guinness stout with carrots, onions, and garlic, then finished with a rich reduced pan sauce. A hearty pub-style stew with deep, malty flavor.

Herbed tricolor pasta salad with a creamy yogurt-mayo dressing, fresh parsley, basil, dill, red onion, and white wine vinegar. A make-ahead side for potlucks.

Beef round steak roll-ups stuffed with bacon, browned and pressure-cooked in onion soup gravy. Tender, savory roulades with a thick cornstarch-thickened sauce.

Roast pork loin with Marsala-steeped dried figs, butter-glossed pearl onions and honey mustard on the side. A rustic, wine-braised dinner-party centerpiece.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

Pan-seared pounded chicken breasts with red potato wedges and a bright lemon-dill butter sauce. A clean 40-minute dinner plated restaurant-style.

Try something new for dinner with this succulent dish made with ground pork, ground lamb and pecorino-romano cheese.

One-pot beef and corn casserole with rice, peppers, leeks, and carrots simmered in beef broth. Cubed beef browned then slow-cooked with vegetables until tender.

Spaghetti and crabmeat in a slow-simmered tomato sauce with sherry, garlic, and herbs, served over angel hair pasta with fresh Parmesan. A restaurant-style Italian-American seafood pasta.

Portuguese-American turkey stuffing with chorizo sausage, turkey giblets, and soaked bread. A bold, meaty stuffing with garlic, paprika, and parsley for a 12-pound holiday bird.

Sweet and sour apples, crunchy and savory celeries, nutty and salty peanuts, and a lemon-dijon dressing make a delicious, light yet refreshing salad.