5,192 parsley recipes

Roasted eggplant caviar dip with fresh tomatoes, garlic, basil, and a splash of soy sauce. A smoky, rustic Middle Eastern-style spread for pita or crackers.

Lentil soup simmered with tomatoes, carrots, marjoram, and thyme, finished with dry white wine and topped with grated cheddar. A hearty, high-fiber one-pot meal.

Turkey tonnato salad with a creamy tuna-anchovy dressing over diced turkey, potatoes, arugula, cherry tomatoes, and olives. An Italian-inspired no-cook main.

Kotopoulo Kapanici: Greek braised chicken with tomatoes, white wine, cinnamon, cloves, and allspice. A warmly spiced one-pot casserole with optional artichoke hearts.

German-style potato salad with a warm beer dressing, crispy bacon, mustard, and Tabasco. No mayo, served warm with a tangy, malty kick from the beer-butter roux.

Classic roast meat loaf with oats, sharp cheese, and savory herbs, topped with a ketchup-brown sugar glaze. Molded free-form and baked for a caramelized crust on all sides.

Baked halibut with tomatoes, mushrooms, onions, green pepper, and white wine. A low-calorie, veggie-loaded fish dinner that bakes in one dish with bright, savory flavor.

Garlic almond spread with roasted garlic, cream cheese, sour cream, toasted almonds, and whipped cream folded in for a light, airy texture. A rich party appetizer.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Gratin Catalan with layered eggplant, roasted peppers, capers, anchovies, and a pine nut breadcrumb topping. A rustic Mediterranean vegetable bake served warm or at room temperature.

Cheesy ham poof casserole with six eggs, three cheeses, chopped ham, and scallions baked until puffed and golden. A savory egg souffle-style brunch dish that rises dramatically in the oven.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Curried chicken simmered with tomatoes, green peppers, and raisins in a savory broth. Served over rice, this weeknight curry comes together with pre-cooked chicken.

Vegan brown rice salad with steamed broccoli, cauliflower, and corn tossed in a tofu-tahini-umeboshi dressing. A plant-based, macrobiotic-style grain salad served cold.

Classic court bouillon for poaching fish with aromatics, fennel seed, coriander, white vinegar, and fresh herbs. Simmers in 30 minutes, freezes for months, transforms any poached seafood.

Microwave chicken Parmesan with breaded chicken breasts, Italian tomato sauce, and melted mozzarella. A quick weeknight version that skips the oven entirely.