5,192 parsley recipes

Tuoni e Lampi! This rustic Italian classic pairs tender chickpeas with elbow macaroni, garlic, basil, and good olive oil. A hearty vegetarian pasta that's comfort food at its most elemental.

Creamy cucumber rounds with herb cream cheese on multigrain bread make the cutest finger food for tea parties, showers, and garden gatherings. Ready in just 30 minutes with 6 simple ingredients.

Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.

Wild rice cooked in cream sherry mingles with sweet roasted chestnuts and sautéed vegetables in this elegant stuffing that brings sophistication to your holiday turkey.

Sophisticate your dinner party with this dip that contains blue cheese and a hint of brandy.

Pan-seared filet mignon served on butter-toasted bread with sauteed mushrooms and a port wine pan sauce. A classic French tournedos recipe ready in just 30 minutes for an elegant dinner.

Add some style to your dinner with these scrumptious crab cakes that will have everyone talking about how delicious they are!

Elegant crab stuffed shrimp appetizer with almonds and sherry. Jumbo shrimp butterflied and filled with flaked crab, breadcrumbs, and butter.

Italian lemon ginger chicken breast (Petto di Pollo al Limone e Zenzero) pan-cooked in butter, white wine, and fresh lemon juice with marinated ginger. Just six ingredients.

Turkey Mexican is sliced barbecued turkey breast simmered in salsa, topped with melted cheddar and black olives, and garnished with sour cream. A fast 30-minute way to use leftover turkey.

Southwest green rice cooked in pureed roasted poblano peppers and chicken broth. A Mexican-inspired arroz verde side dish with smoky pepper flavor.

Scalloped potatoes and ham casserole with creamy milk gravy, layered with onions and topped with buttery bread crumbs. A hearty one-dish dinner that bakes hands-free.

Panelle are Sicilian chickpea fritters: simmered chickpea-flour dough chilled, cut into rounds, deep-fried golden, and dusted with lemon-zest-peppered almonds. Street food from Palermo.

Italian stuffed mushrooms with escargot and garlic-lemon butter, browned under the broiler. Old-school continental appetizer that turns canned snails into elegance.

Jadi's garlic bread takes a French loaf over the top with a butter, parmesan, mayo, and five-clove garlic spread. Foil-baked then broiled for the ultimate crisp-edged, cheesy center.

Pistachio-stuffed mushrooms: mushroom caps filled with chopped stems, toasted pistachios, breadcrumbs, and marjoram, then broiled until golden and bubbling. A crunchy, nutty party appetizer in under half an hour.