1,583 parsley recipes

Mushroom wild rice pilaf with butter-sauteed mushrooms, chopped pecans, lemon juice, and parsley. A nutty, earthy side dish cooked in beef bouillon.

Classic fish aspic made from white fish bones, white wine, tarragon, and egg white clarification. Crystal-clear, savory jelly for coating cold fish presentations.

Caprese salad tosses red and yellow tomato wedges with fresh mozzarella, basil, and parsley. The classic three-ingredient Italian salad (plus a few herbs) done right with summer's best tomatoes.

Moroccan tomato and pepper salad with charred green bell pepper, cucumber, and a cumin-paprika-lemon dressing. Bright, smoky, and served cold.

Sun-dried tomato pasta sauce with no canned tomatoes. Dry-packed tomatoes rehydrate in boiling water, then split between a blended puree and chunky halves for real texture. Vegan, 20 minutes.

Killer bread piles parmesan-mayo topping spiked with Cajun spice, basil, and oregano on a toasted buttered loaf. A party appetizer puffed golden under the broiler.

Baked chicken breast with lemon pepper and Italian seasoning, deglazed with white wine, broiled golden, and served chilled with pecan chutney. An elegant cold main dish.

Elegant layered fish terrine with smoked salmon, sturgeon, and whitefish mousse, served with champagne dressing and caviar. A stunning centerpiece for special occasions.

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Pescado con agristada: Sephardic poached fish in lemon-egg sauce with cake meal. Traditional Jewish recipe served warm or chilled, kosher for Passover.

Smoked bluefish chowder: flaky smoked bluefish stirred into a corn, potato, and smoked bacon base built on fish bouillon. A coastal New England chowder with bold, smoky character.

Baked eggplant blended with tahini, garlic, lemon juice, and olive oil into a smooth vegan pate. Garnished with toasted sesame seeds and cayenne, served cold with pita bread.

Whole rainbow trout stuffed with butter-toasted bread, mushrooms, marjoram, and lemon juice. A classic baked fish dinner with a golden, herbed filling.

Copycat Red Lobster cheddar biscuits made with Bisquick, shredded cheddar cheese, and cold water, brushed with garlic-herb butter. Just 20 minutes from bowl to table.