5,082 parsley recipes

Pan-seared chicken breast sliced thin and plated with fresh kiwi and melon, drizzled in a triple-mustard honey cream sauce. An elegant yet easy dinner or appetizer that looks straight out of a fine dining kitchen.

Savory sausage coffee cake with bulk sausage, Swiss and Parmesan, and a biscuit-mix batter. Brunch-friendly square casserole, no sweetness, all savory.

Creamy fish soup with fennel, hake and flounder, simmered in homemade fish stock with leek, carrot, and lovage. A two-fish European-style chowder finished with sour cream and chopped fennel fronds.

Italian Sausage and White Wine Spaghetti Sauce recipe

If you don't have time for dinner, try this succulent dish made with fish fillets and lobster tails.

Hearty white bean soup with thick-sliced hot Italian sausage, chickpeas, and creamed corn. Simmered with cumin and bay leaf for deep, warming flavor.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

Cold tortellini pesto salad with julienned zucchini and carrot, cherry tomatoes, Parmesan, and toasted walnuts. A creamy mayo-based picnic pasta salad that holds up in the fridge.

Boiled lobster medallions and claw meat served in a rich curry sauce made from the lobster cooking liquid, Calvados, white wine, and curry powder, finished with a butter-flour thickener.

Traditional Italian chicken broth with handmade passatelli noodles of breadcrumbs, Parmesan, eggs, and nutmeg. A soul-warming Emilia-Romagna classic you can make at home.

One-pot egg noodles cooked in golden onion soup broth and tossed with garlic bread crumbs, parsley, and parmesan. A pantry-friendly Italian-style pasta ready in 30 minutes.

Warm cannellini beans with olive oil, lemon, and garlic spooned over pasta and topped with chunky canned tuna and scallions. A 20-minute Italian pantry dinner.

Old-fashioned veal stew is the French classic blanquette de veau: blanched veal gently simmered with pearl onions, mushrooms, and chicken stock, finished with a velvety egg-yolk and cream velouté sauce.

Kasha stuffed tomatoes filled with toasted buckwheat groats, mushrooms, celery, pine nuts, and fresh herbs. A hearty Eastern European-inspired vegetarian side, perfect for late summer harvest meals.

Entertain your friends with this hearty soup by following this simple recipe that is will end up as one of your favorites.

Pecan-stuffed flank steak rolls pounded flank around a mushroom-pecan stuffing spiced with cardamom and cloves, braised in orange juice and beef broth. An elegant roast for company.