Recipes with parsley leaves

Samak curry with white fish fillets braised in a spiced paste of dried lime, curry powder, nutmeg, and fresh herbs. A Middle Eastern-style curried fish ready in 35 minutes over rice.

Brown rice stuffing with mixed dried fruit, sautéed onions, celery, and a trio of herbs. A hearty, naturally gluten-free alternative to bread stuffing that feeds a holiday crowd with ease.

Vegan sunflower seed pate baked with nutritional yeast, grated potato, cornmeal, and a kick of horseradish. A protein-packed plant-based spread for crackers, sandwiches, or appetizer platters.

A delicious casserole made with parsley leaves and cheddar cheese that's extremely easy to make and enjoy.

California-style stir-fry with broccoli, zucchini, squash, and cauliflower tossed in garlic, herbs, and white wine with a bright squeeze of lemon. Vegetarian and vibrant.

This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread.

German-style creamy cucumber salad with paper-thin cucumber slices marinated in sweet cider vinegar dressing then tossed with sour cream and fresh parsley. The classic sommer salad.

Chicken paprikash with sweet Hungarian paprika, tomatoes, and a swirl of sour cream finished off the heat so it stays silky. A weeknight one-pot version of the Central European classic, served over noodles to catch the rosy sauce.

Fisherman's catch chowder: a slow cooker fish chowder with mixed white-fish fillets, tomatoes, white wine, clam juice, rosemary, and a cream-and-butter finish stirred in at the end.

Rainbow trout with lemon, capers, and brown butter is a restaurant classic you can make in 10 minutes. Crisp skin, nutty butter, bright lemon, briny capers. Pan-seared fish at its finest.

Quick and simple chicken salad that is a great way to use up leftover chicken, be it grilled, broiled or poached.

Ground round meatloaf studded with fresh corn and glazed with tomato sauce. Half the corn goes in whole for bursts of sweetness, half gets pureed into the mix for moisture.

Fettuccine Alfredo lightened up with skim milk and cream cheese, finished with garlic-bloomed butter and a thick blanket of Parmigiano-Reggiano. Silky, garlicky, and surprisingly rich.

Kokt Orrett, a traditional Norwegian poached trout in vinegar water, served with whipped parsley butter and lemon wedges. A gentle, minimal cooking method that lets fresh trout speak for itself.

Savory Spam crescents stuffed with a bacon, Spam, Parmesan, and Dijon mustard filling rolled in crescent dough. Golden, flaky, and packed with salty, smoky flavor.

A chunky Mediterranean spread blending feta and cream cheese with garlic, oregano, green olives, yogurt, and a kick of cayenne. Serve with pita, crackers, or crusty bread.