5,192 parsley recipes

Beer-braised round steak baked low and slow with onions, garlic, beef bouillon, and thyme. A fork-tender braised beef served over noodles or rice.

Classic escargot a la Bourguignonne baked in garlic-parsley-shallot butter with brandy. The iconic French appetizer, simple to make at home with canned snails.

Bluefish fillets soaked in white wine, coated in crushed almonds and herbs, then rolled around cherry tomatoes and baked. Served over parsley-romano noodles.

Classic French trout amandine with whole trout pan-fried in butter, topped with golden sauteed almonds, fresh lemon, and parsley. Bistro elegance from a simple technique.

Easy microwave salmon loaf with canned or cooked salmon, soft bread crumbs, eggs and lemon juice. Ready in about 12 minutes from a non-metallic loaf pan, no oven required.

Greek meatballs (keftedes) with ground lamb, rice, and herbs in a classic avgolemono egg-lemon sauce. Served over rice for a tangy, comforting traditional Greek dinner.

Italian steamed mussels in white wine with garlic and fresh parsley, served chilled as an elegant appetizer. Just five ingredients and a simple stovetop method.

Microwave mushroom sauce: a creamy bechamel-style sauce built start to finish in the microwave with sliced mushrooms, butter, broth, and half-and-half. Ready in 15 minutes, no stovetop needed.

Sole fillets rolled around leeks, parsley, and sun-dried tomatoes, then baked on a bed of parsley in white wine. A light, elegant fish dish with concentrated tomato flavor and no added fat.

Herb-marinated snails dipped in a light egg-white batter and fried golden. A crispy French appetizer with tarragon, chervil, chives, and parsley.

Eggplant a la Provencale layers golden olive-oil-fried eggplant slices under a slow-simmered tomato, garlic, and parsley sauce. A chilled French summer appetizer or salad.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Sauteed portabella mushrooms with garlic and parsley served over pasta. A simple vegan-friendly Italian dish with meaty mushroom flavor in 30 minutes.

A traditional Danish curried eel recipe where tender poached eel is draped in a rich curry-onion roux sauce. Simple, old-world Scandinavian cooking with just a handful of ingredients. Serve over steamed rice.

Polpette di pollo in brodo: Italian chicken meatballs with Parmesan, lemon zest, and nutmeg poached in chicken broth. A light, comforting soup ready in 30 minutes.

Hearty potato and leek chowder with carrots and onions simmered in chicken broth, finished with milk and fresh parsley. Thick, creamy, and warming.