Recipes with parsley leaves
4,430 recipes
Caribbean Reef Chicken
Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.
Broiled trout with tomato & red onion relish
Broiled trout fillets topped with a warm cherry tomato and red onion relish glazed with balsamic vinegar, molasses, and lemon zest. A light, vibrant fish dinner ready in 30 minutes.
Chilled Fillet of Beef with Sour Cream
Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.
Gambardella's Minestrone Soup
Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.
Amazingly Delicious Stuffed Cabbage Rolls
Stuffed cabbage rolls with brown rice, dillseed, marjoram, paprika, onions, and herbs wrapped in blanched cabbage leaves and braised in tomato-vermouth sauce. A vegetarian German Kohlrouladen.
Peasant-Style Spaghetti
Peasant-style spaghetti with sauteed fresh tomatoes, minced prosciutto, garlic, and oregano tossed together in under 25 minutes. Finished with Parmesan and parsley.
Grandma Vanicek's Czechoslovakian Liverballs
Invite some European cooking into your kitchen with this delicious dish made with chicken livers, bread slices and a bit of garlic.
Chickpea, Winter Vegetable & Couscous Stew
A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.
Asparagus Strudel
Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.
Lentil & Leek Risotto
Lentil and leek brown rice risotto, a hearty vegan one-pot with sweet leeks, red bell pepper, and cooked lentils for plant-based protein. Comforting and naturally gluten-free.
Forgotten Minestrone
A succulent and scrumptious dish made with juicy tomatoes, zucchini and chickpeas.
Fried Fish Balls
Crispy-fried fish balls loaded with trout, onions, and peppers make an impressive freezer-friendly appetizer that's perfect for cocktail parties or game day spreads.
Spinach & Feta Cheese Quiche
Creamy spinach and tangy feta baked in a flaky crust with eggs, cream, and a squeeze of lemon. This savory quiche works warm or at room temperature for brunch or dinner.
Easy Beef Gulash
Ground beef browned and simmered with uncooked noodles, tomato sauce, and onion soup mix in one pot. No stirring until the end. American-style goulash that practically cooks itself.
Gefullt Krautroladen (Stuffed Cabbage Rolls)
German stuffed cabbage rolls (Gefullt Krautroladen) filled with brown rice, dill seed, marjoram, and paprika. Baked in a tomato-vermouth sauce and best made a day ahead for deeper flavor.
Cozy Tons of Vegetable Soup
Hearty Italian vegetable soup with cabbage, zucchini, green beans, mushrooms, and a half-pureed broth for body. Built on pancetta, prosciutto rind, and chicken stock. Eight servings of comfort.
Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.
Broiled trout fillets topped with a warm cherry tomato and red onion relish glazed with balsamic vinegar, molasses, and lemon zest. A light, vibrant fish dinner ready in 30 minutes.
Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.
Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.
Stuffed cabbage rolls with brown rice, dillseed, marjoram, paprika, onions, and herbs wrapped in blanched cabbage leaves and braised in tomato-vermouth sauce. A vegetarian German Kohlrouladen.
Peasant-style spaghetti with sauteed fresh tomatoes, minced prosciutto, garlic, and oregano tossed together in under 25 minutes. Finished with Parmesan and parsley.
Invite some European cooking into your kitchen with this delicious dish made with chicken livers, bread slices and a bit of garlic.
A North African-inspired vegetarian stew with chickpeas, butternut squash, turnips, and carrots simmered with harissa and served over fluffy couscous. Warm, spiced, and feeds 8.
Golden asparagus strudel wrapped in crispy phyllo with sautéed onions and buttery breadcrumbs. Served with a cool yogurt-mint herb dressing. Vegetarian and vegan-adaptable.
Lentil and leek brown rice risotto, a hearty vegan one-pot with sweet leeks, red bell pepper, and cooked lentils for plant-based protein. Comforting and naturally gluten-free.
A succulent and scrumptious dish made with juicy tomatoes, zucchini and chickpeas.
Crispy-fried fish balls loaded with trout, onions, and peppers make an impressive freezer-friendly appetizer that's perfect for cocktail parties or game day spreads.
Creamy spinach and tangy feta baked in a flaky crust with eggs, cream, and a squeeze of lemon. This savory quiche works warm or at room temperature for brunch or dinner.
Ground beef browned and simmered with uncooked noodles, tomato sauce, and onion soup mix in one pot. No stirring until the end. American-style goulash that practically cooks itself.
German stuffed cabbage rolls (Gefullt Krautroladen) filled with brown rice, dill seed, marjoram, and paprika. Baked in a tomato-vermouth sauce and best made a day ahead for deeper flavor.
Hearty Italian vegetable soup with cabbage, zucchini, green beans, mushrooms, and a half-pureed broth for body. Built on pancetta, prosciutto rind, and chicken stock. Eight servings of comfort.
