5,192 parsley recipes

This isn't cream of garlic soup, but it has a creamy texture. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almost undefinable."

Creamy puréed broad bean soup with sage, savory, and a swirl of thick cream. Silky smooth with whole beans stirred in and topped with golden homemade croutons.

This soup can be served hot or cold. It is important not to cook the avocado for any length of time because it can develop a bitter flavour.

A full-sized meatloaf wrapped head to toe in overlapping bacon strips that crisp and baste the beef as it bakes. Juicy, smoky, and even better the next day as leftovers.

Another succulent ribs recipe that will have you hooked after every bite!

A delicious salad that's made with roasted chestnuts and plain yogurt.

A succulent pork dish that is simmered to perfection in apple juice and a variety of spices.

Add a Chinese kick to your coleslaw with this recipe that uses pineapple, water chestnuts and bit of ginger.

Don't keep buying the same old lettuce, instead try this easy to make scrumptious salad that will have you hooked!

I wanted to share a recipe which I have been making this winter for my family. It is a good cold weather dish. It makes enough for a crowd my family (2 adults and 3 teens) only eat about half. This can be made ahead and chilled until ready to use.

Homemade fish stock from trimmings simmered with white wine, lemon juice, onion, celery, and fresh herbs. Makes 3 quarts that freeze beautifully for up to six months.

Whole onions stuffed with red lentils, dates, walnuts, raisins, and yogurt in this Bedouin-inspired vegetarian dish. Baked until golden and served with saffron rice or bulgur.

This easy to prepare dish is so delicious and filling. It's a perfect dinner for busy weekdays.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

This savory vegetable stock is quick and easy to make and is perfect to use when making soups.

Bacalhau a Bruxa de Valpassos is a traditional Portuguese layered salt cod and potato casserole from Valpascos with olive oil, garlic, onion, and white wine vinegar. Rustic northern Portuguese cooking at its finest.