5,082 parsley recipes

Polish bull's-eye eggs baked in toasted bread with sharp cheddar and cream. A cheesy, golden twist on classic egg-in-a-hole that finishes in the oven.

Slow cooker braciole with thin-pounded round steak rolled around Italian sausage filling and braised in tomato sauce for 8 to 10 hours until fork-tender.

Hearty beef and cabbage soup loaded with ground beef, kidney beans, tomatoes, and celery. Simmers for one hour in a Dutch oven and makes 3 quarts to feed a hungry crowd.

Roasted baby vegetables: pearl onions, carrots, and turnips tossed with maple syrup, thyme, and cider vinegar. A caramelized, lightly glazed side dish that pulls double duty for weeknights and holiday tables.

Authentic Bavarian Weisswurst made from ground veal and pork shoulder, seasoned with mace, mustard seed, white pepper, and parsley. Stuffed into hog casings and poached for a traditional Munich breakfast sausage.

Lemony chicken and anchovy ravioli stuffed with minced chicken, salty anchovies, parmesan, and bright lemon zest. A delicate handmade pasta with a savory umami punch.

Tangy bleu cheese spread blended with cream cheese, white wine, and Worcestershire. Served with sliced California dried figs and crackers for an elegant cheese plate appetizer.

Marinated pot roast cooked in a clay pot with red wine, aromatic vegetables, and fresh herbs. A 24-hour marinade and slow oven braise turns tough beef round into fork-tender Sunday dinner.

Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.

Plain Italian minestrone with potatoes, celery, green beans, peas, and ditalini pasta in a simple broth, finished with Parmesan and parsley. No tomatoes needed.

Fresh herb turkey loaf with oats, egg whites, red bell pepper, celery, parsley, and basil. A lighter take on meatloaf that's leaner and packed with vegetables.

Grilled vegetable kabobs with yellow squash, boiling onions, cherry tomatoes, and mushrooms basted in Italian dressing with basil and parsley. Low-calorie and served over brown rice.

Whole stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. A classic British-style country dish.

Roast rack of lamb with garlic-parsley persillade crust and pan jus. A restaurant-quality technique with high-heat roasting, deglazing, and a crispy herb breadcrumb finish.

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

Red lentil soup with paprika, bay leaf, dried mint, and parsley simmered in beef or chicken stock until the lentils dissolve into a thick, velvety potage. Puree optional.