5,192 parsley recipes

Vegan soya bean paté with sautéed onions, tomato paste, black olives, parsley, and toasted sesame seeds. A high-protein spread for crackers or toast.

A party-sized potato salad platter with Dijon mustard, artichoke hearts, and curry-spiked deviled eggs arranged around the edge. Five pounds of potatoes feed a crowd in style.

Skillet-pressed roast beef hash cake with diced potatoes, onions, and green pepper, finished with heavy cream. A flipped-and-crusted diner-style hash for using up Sunday roast leftovers.

A rustic Spanish stew of yellow summer squash, potatoes, tomatoes, green peppers, and onions simmered in olive oil with garlic and parsley. Vegan and naturally hearty.

Puff pastry twists filled with kalamata olive spread, sun-dried tomato, feta, and fresh parsley. A 30-minute flaky Mediterranean appetizer that bakes up golden and crisp, ready for wine and a crowd.

Classic French fish soup built on roasted bones, lobster shells, and aromatic vegetables simmered with white wine, saffron, and Pernod. Served with garlicky rouille, melted Gruyere, and crusty baguette croutons.

Vegetarian tomato soup with vermicelli pasta, carrots, celery, and basil in a rich stock. A hearty one-pot soup that comes together in 40 minutes.

New Orleans catfish baked over curried rice with lemon slices and butter. A one-dish Creole-inspired fish dinner that's simple to assemble and bakes in under 35 minutes.

Roman bean soup with lima beans, fresh tomatoes, and a bright squeeze of lemon. Half-pureed for a rustic, creamy texture that feels like a warm Italian afternoon.

Moroccan eggplant salad (zaalouk-style) with sauteed eggplant, grated tomatoes, garlic, red pepper flakes, and parsley. A warm, smoky appetizer served with lemon wedges.

Turkey burgers seasoned with Worcestershire and onion salt, topped with butter-sauteed mushrooms. A leaner burger with savory depth, ready in 30 minutes.

Seasoned beef meatloaf with oatmeal, thyme, nutmeg, and cayenne, bound with eggs and beef stock. Starts at high heat for a crust, then bakes low to stay juicy.

New potato casserole with thinly sliced potatoes and onions baked under butter until tender and golden, served with herbed sour cream. Five ingredients and effortlessly simple.

Lulas rechadas (Portuguese stuffed squid) filled with ham, hard-boiled eggs, rice, and parsley, then baked under tomatoes. A classic Iberian seafood dish with hearty, savory stuffing.

Microwave salmon with herb mayonnaise sauce of parsley, dill, and scallions. A quick 20-minute salmon dinner that keeps the fish moist and flavorful without heating the oven.

Chesapeake restaurant crab cakes: Maryland-style crab cakes bound with egg, mayo, dry mustard, and just a light breadcrumb coat. Almost all crab, pan-fried in butter until golden. The real deal.