5,192 parsley recipes

Turn leftover boiled beef into a rustic Italian main dish baked under garlicky tomatoes, oregano, and olive oil. Ready in 45 minutes with just 8 simple ingredients.

This rich crumb topping keep well on the pantry shelf or in the refrigerator. Halve the recipe if you use crumbs sparingly.

Add some sophistication to your dinners with this scrumptious pasta dish you will love.

Cawl Cig Moch is a traditional Welsh bacon soup with leeks, potato, and celery, finished with an egg yolk and milk liaison for silky richness. Simple, warming, and deeply satisfying.

Zucchini halves stuffed with their own sauteed pulp, tomato sauce, garlic, and matzo meal, then baked until tender. A simple Passover-friendly appetizer that's naturally vegan.

Imam bayildi, Turkish stuffed eggplant braised in olive oil with a tomato, onion, currant, and allspice filling. Served cold after chilling overnight.

Dublin coddle is Ireland's beloved one-pot supper of sausages, bacon, potatoes, and onions simmered low and slow until everything melts together. Serve with soda bread and a bottle of stout for the full Dublin experience.

This simple side works with various meat main dishes.

Buttery broiled celery seed bread made with seasoned compound butter on split rolls. Golden, crispy, and ready in just 10 minutes flat.

Pasta arrabbiata with dried red chilies, six cloves of garlic, and tomato passata in olive oil. A spicy, stripped-down Italian classic with just seven ingredients.

Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.

Blended spinach sauce with balsamic vinegar and garlic served over brown basmati rice. A no-cook, vegan-friendly puree ready in 15 minutes flat.

Wicklow pancake, a traditional Irish egg and breadcrumb pancake with fresh herbs, cooked in foaming butter and finished under the grill. A hearty, rustic breakfast or supper.

Italian spinach sauce for pasta made by blending raw spinach, lettuce, capers, lemon juice, and olive oil into a vibrant green puree. Quick, fresh, and vegetarian.

Crockpot beef stock made hands-off with beef soup bones, onion, celery, and peppercorns simmered all day. The set-it-and-forget-it foundation for soups, stews, and sauces.

Creamy honey dressing with mayonnaise, vinegar, mustard, and minced onion. Sweet, tangy, and emulsified smooth in 10 minutes for fruit salad, slaw, or spinach salads.