1,583 parsley recipes

Mussels mariniere steamed in dry white wine with scallion, garlic, parsley, bay, and thyme, finished with butter. The classic French moules style, ready in under 30 minutes from kettle to bowl.

Thin-sliced cold flank steak marinated overnight in barbecue sauce and red wine, broiled, chilled, and served as a cocktail appetizer on garlic bread baguette slices.

Classic French compound butter with shallots, garlic paste, and fresh parsley. The essential beurre d'escargots for snails a la Bourguignonne, ready in 15 minutes.

Garlic shrimp crostini on toasted French bread rounds with a garlicky cream cheese spread, cherry tomato halves, and fresh parsley. Makes 24 bite-sized party appetizers.

Lightly floured sole fillets pan-seared until golden and crackling, finished with a bright lemon-butter pan sauce. Ready in just 15 minutes for a quick, elegant weeknight dinner.

Stuffed pasta shells packed with sausage, chicken, and mushrooms, smothered in Mornay sauce. Made in the microwave for a quick Italian-style dinner in individual gratin dishes.

Baked bay scallops with sauteed mushrooms, shallots, and breadcrumbs served in seafood shells. A classic French-style appetizer finished under the broiler.

Mushroom pate: a vegetarian appetizer of buttery sauteed mushrooms and onions deglazed with sherry, then blended with cream cheese and fresh parsley. Spread on crackers or crusty bread for the perfect cocktail snack.

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Creamy garlic dip with five cloves of fresh pressed garlic, cream cheese, and milk. Three main ingredients, bold garlic flavor, and ready in 10 minutes. A simple party-ready appetizer.

Creamy tofu salad dressing made with soft tofu, Dijon mustard, garlic, and white wine vinegar. Blends smooth in minutes for a high-protein, dairy-free alternative to ranch or Caesar.

Sauteed mushroom caps in butter and olive oil with garlic and parsley, served over sirloin steak. A classic steakhouse-style mushroom topping ready in minutes.

Rolled veal scallops with prosciutto: pounded veal cutlets spread with sage-garlic butter, layered with prosciutto and fontina, rolled, skewered, and broiled. Italian saltimbocca on a stick.

Pan-seared chicken breasts crusted with cracked peppercorns, thyme, and bay leaf, finished with a white wine pan sauce. Bold flavor from a simple herb-pepper blend.

Dutch spiced chicken soup (Hollandse Kippesoep) slow-simmered with mace, cloves, rosemary, and thyme. Rich bone broth with vermicelli and tender pulled chicken.

Mayo-free corn and cabbage slaw with a tangy lemon-mustard vinaigrette. A light, crunchy no-cook side dish that improves as it sits in the fridge.