Recipes with parsley leaves

Sauteed Chicken Livers with Mushrooms and Tomatoes recipe

Spicy Chinese eggplant stir-fry with Japanese eggplant, balsamic or Chinkiang vinegar, sugar, and red pepper flakes. Six-ingredient sweet, sour, and spicy vegetarian main over rice. Ready in 30 minutes.

No need to buy store-bought salt substitute, because this recipe is so easy, and you probably have already had most of these spices in your pantry. Much cheaper and tastier at the same time.

Classic low-fat bread stuffing with sage, thyme, and marjoram. No butter needed in this diabetic-friendly dressing that's ready in 12 minutes for a 10-pound turkey or Cornish hens.

A classy but succulent chicken dish made with white wine, black olives and red hot pepper sauce.

Ffagodau are rustic Welsh meatballs made with pork, liver, suet, sage, and nutmeg, baked until golden brown and smothered in homemade gravy. Hearty British comfort food.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Steamed cabbage leaves stuffed with a savory bulgur filling cooked in tomato sauce with onions, celery, parsley, and Italian seasoning. A meatless twist on classic stuffed cabbage rolls.

This delicious turkey stuffing will enhance your Thanksgiving with a fruity taste that everyone will love.

With this simple and delicious German recipe, you can enjoy Oktoberfest easily at home with your favourite German beer.

Greek-style red snapper bakes fillets under red onion, fresh tomatoes, oregano, lemon juice and crumbled feta. A foil-covered Mediterranean fish dinner that flakes apart in 30 minutes.

Bay scallops and mushrooms simmered in white wine, folded into a buttery cream sauce with sherry, and baked in ramekins until bubbling. French elegance made approachable.

A clever gluten-free twist on quiche with a crispy rice and cheddar crust, filled with shrimp, sauteed peppers, onions, and eggs. Topped with buttery breadcrumbs and baked until golden and set.

Venison barley stew with cubed deer meat, potatoes, carrots, and pearl barley simmered in a savory brown gravy broth. A hunting-camp classic for using wild game from the freezer.

This recipe includes a very simple sauce that enhances sauteed, broiled or baked fish. It can be made in camp if you brought parsley and usually impresses any old "fried fish angler."

Make this soup as garlicy and spicy as you like and serve with lots of crusty Italian bread.