5,192 parsley recipes

Orzo salad with sun-dried tomatoes, red bell pepper, olives, and scallions in a mustard red wine vinaigrette. A light, Mediterranean-style cold pasta salad for potlucks and picnics.

Khachapuri, a Georgian cheese bread stuffed with muenster, Swiss, and cheddar in a pleated yeast dough. Baked golden in a springform pan, sliced into warm, melty wedges.

Lamb tartare made from hand-ground loin mixed with bulgur wheat, fresh herbs, scallions, and red pepper flakes. A Lebanese-inspired kibbeh nayyeh appetizer.

Diner-style macaroni and cheese with sharp cheddar cheese spread, shredded cheddar, sauteed onions, and green bell pepper, baked until bubbly. No roux needed for this creamy classic.

Garlic soup with Mediterranean vegetables, garlic-toasted breadcrumbs as a natural thickener, artichoke hearts, and toasted almonds. A chunky, Spanish-inspired garlic vegetable soup.

Chicken paprika with strips of chicken breast simmered in a paprika-vegetable juice sauce, finished with sour cream and served over rice. A quick Hungarian-inspired weeknight dinner for two.

Baked red snapper with a cracker crumb topping, mushroom-wine cream sauce, and melted Swiss cheese. A crispy, cheesy fish dinner that comes together in under an hour.

Mushroom ragout with tender veal in a creamy white wine sauce, served inside a molded rice ring. A classic European presentation with soup greens, sweet cream, and beef stock.

Slow cooker pot roast in a spiced red wine and tomato sauce with mustard, Worcestershire, and garlic. Set it and forget it for 10 hours of hands-off braising.

Pan-fried tarragon chicken with a white wine, shallot, and dual-stock reduction sauce. Pounded thin, seared golden, and done in 30 minutes.

Filet farcis a la creme: flounder fillets rolled around a shrimp, crab, and mushroom stuffing, baked in a cognac cream sauce under melted Swiss. Vintage French bistro elegance.

Vegetarian garbanzo cassoulet: chickpeas and carrots simmered with a clove-studded onion, baked under a tomato sauce and a triple layer of crispy herb bread crumbs. A rustic meatless casserole for cold nights.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Lobster with curry sauce from Bon Appetit: poached lobster medallions served over a silky reduction of tomato, Calvados, white wine, and warm curry spices. A dinner-party centerpiece with French technique.

Ancho chile, red pepper, and tomato soup: a silky Mexican-inspired pureed soup with rehydrated anchos, cabbage, and tomato, finished with creme fraiche and cilantro. Vegetarian and naturally gluten-free.

Manicotti Rita Taule wraps a creamy three-cheese ricotta filling inside delicate homemade crepes (no boiling pasta tubes). Baked under tomato sauce and melted mozzarella for a tender Italian classic.