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80 recipes tagged with parsley.
2 servings If desired, freeze the lobsters for 2 hours to sedate them before cooking.
Wild rice sautéed with mushrooms, parsley, and optional toasted almonds. A simple, earthy side dish.
Chimichurri sauce is a tangy, herbaceous condiment from Argentina, perfect for grilled meats and fish. This version blends cilantro, parsley, oregano, and…
Tender salsify tossed with olive oil or brown butter, fresh herbs, and optional hazelnuts and chives. A simple, elegant side dish.
About 1 ½ cups Here the richness of mayonnaise is tempered by the addition of cooked, mashed potato and/or ground nuts. Both versions are excellent as a…
About 2 cups This delicate, buttery stuffing can be used to stuff a range of seafood, from sole fillets to whole baked trout; it also makes a fine…
Brook trout dredged in seasoned flour and pan-fried in clarified butter, then finished with a brown butter meunière sauce, parsley, and lemon wedges.
About 1 ⅓ cups A good standby for fried fish. Try replacing the parsley with other herbs, such as tarragon or chives.
4 servings This classic French treatment, also known as Cauliflower Polonaise, may be used for roasted cauliflower florets as well. We sometimes add 1…
About 3 tablespoons A mixture of seasonings used to garnish Osso Buco, gravies, pan sauces, and roasted or grilled meats.
About ½ cup Also called beurre maître d’hôtel, this is delicious over grilled or broiled steak.
Scallops are coated in a bread crumb coating, pan-fried in butter, and finished with lemon juice and parsley. A classic French dish that is simple and…
A fiery, garlicky red sauce from the Lazio region of Italy. The name means 'angry' in Italian, referring to its biting heat from Calabrian chilies.
About twenty 1 ½-inch meatballs SHALLOW-FRIED The tried and true way to brown meatballs is in a skillet. Feel free to experiment with the meats used; the…
About 1 cup This creamy bright-green dressing pairs well with bitter or hearty greens like radicchio or kale.
½ to ¾ cup From persil, the French word for “parsley,” persillade is a mixture of chopped parsley and garlic that is used as a garnish to add flavor and…
About ¾ cup This classic green sauce—not to be confused with Mexican salsa verde (or tomatillo salsa)—is traditionally served with braised meats, fried…
About 1 ½ cups A good choice for hearty meats. For Sauce Piquant, stir in with the herbs 1 tablespoon chopped drained capers and 1 tablespoon chopped…
4 servings Baking celery root whole results in a texture much like a baked potato, and can be served the same way. They may also be twice-baked…
About ⅔ cup The traditional name for this mixture does not do it justice for most readers. Make no mistake: This is the butter you’re looking for. As the…
About 4 cups; 3 servings We recommend buying shucked oysters for this recipe: shucking dozens of oysters can get old (and expensive). To shuck live…
4 servings When made with new potatoes, you may call these Potatoes Lyonnaise. When cut into cubes, seasoned with 1 teaspoon chili powder, and served with…
These crab cakes are made with fresh lump crabmeat, herbs, and panko, pan-fried until golden. They are onion-free, using parsley and dill for flavor.
About 1 cup With the lesser amount of chiles, zhug is somewhat like Salsa Verde or Chimichurri: It’s a perky, herbal accompaniment to grilled meats and…
About 8 cups Court bouillons are seasoned liquids that are cooked only a short time (court is French for “short”); they are not broths or stocks in…
A comforting matzo ball soup with fluffy matzo balls made from eggs, chicken fat, and matzo meal, served in a flavorful chicken broth.
Squid stuffed with a parsley and bread crumb mixture, baked in a white wine and tomato sauce. Served hot or cold.
6 servings First included in the 1936 edition, this dish can be a decadent first course if thick blanket tripe is used; honeycomb tripe is more…
A crunchy coleslaw made with cabbage, carrot, radishes, celery, and parsley, dressed with vinaigrette or a vinaigrette-mayonnaise blend.
6 to 8 servings Tabbouleh is a popular Middle Eastern salad loaded with fresh herbs. While it is usually eaten as part of a mezze spread (see About Party…
30 small meatballs Broiling instead of frying these meatballs makes them easy to whip up with virtually no mess. The meat mixture can also be shaped into…
4 servings New Yorkers may know this dish as an oyster pan roast, never mind that they are gently poached. If the shucked oysters you buy are not packed…
Lahmacun is a Turkish flatbread topped with spiced minced lamb and vegetables, baked until crisp and served with fresh herbs, lemon, and yogurt.
This roasted red pepper relish, inspired by Spanish romesco, highlights nuts as the star ingredient. It's a thick, spreadable sauce with small bits of…
A savory flatbread topped with Dijon mustard, provolone, caramelized onions, fennel, and Fontina cheese. Ready in 30 minutes, perfect for a quick dinner.
A fragrant rice pilaf with toasted nuts, cardamom, and cumin. This versatile side dish is ready in 45 minutes and pairs well with many mains.
Grilled steaks are topped with a flavorful chermoula butter made from parsley, serrano pepper, garlic, smoked paprika, and cumin. This North…
A briny, bright sauce made from green olives, lemon juice, and mustard. Perfect for adding Mediterranean flavor to dishes.
A quick one-pot spaghetti with lemon, tomatoes, and fresh herbs. Ready in 20 minutes.
Creamy baked eggs with Greek-inspired toppings of olives, sun-dried tomatoes, herbs, and feta cheese. Ready in under 30 minutes.
A refreshing salad of cherry tomatoes, cucumber, and feta cheese tossed in a lemon vinaigrette, served in sourdough pita pockets with a parsley gremolata…
A turkey roulade stuffed with garlic, shallot, parsley, rosemary, and orange zest, roasted until golden and juicy. Served sliced with optional grapes and…
These salmon burgers are made with fresh salmon, herbs, and a tangy yogurt sauce. They are pan-seared and served on toasted brioche buns with lettuce…
Pork medallions are pan-seared and simmered in a creamy ginger beer sauce with mustard, finished with fresh parsley. This quick dish balances sweet ginger…
Creamy stone-ground grits topped with shrimp in a rich, tangy sauce made from bacon, mushrooms, white wine, and citrus. The shrimp stock adds deep flavor…
Creamy stone-ground grits topped with shrimp in a rich, tangy sauce made from bacon, mushrooms, white wine, and citrus. The shrimp stock adds deep flavor…
Fresh clams are quickly steamed in a white wine and garlic broth, finished with parsley. A simple and elegant seafood dish.
A medley of wild mushrooms sautéed with red chile and parsley, served on toasted country bread with a creamy ricotta and goat cheese spread.
A quick Turkish-style flatbread topped with spiced minced lamb, tomato, and herbs. Ready in 10 minutes.
A comforting slow cooker chicken soup with orzo, carrots, and snap peas, brightened with lemon and fresh herbs.
Blanched sugar snap peas are seared in a skillet with sesame oil, garlic, and chili, then finished with red wine vinegar and parsley. A quick and…
Crispy-edged, soft-centered hasselback potatoes baked in a cast-iron pan with butter and spice rub. An impressive yet easy side dish.
Quick and easy garlicky cheese drop biscuits made with pepper jack cheese and a buttery parsley topping. Perfect as a side for soups, stews, or any meal.
A classic Asturian stew of white beans and fresh clams in a saffron-infused broth. This coastal version is lighter than the traditional fabada but equally…
Quick and flavorful prawns fried in olive oil with garlic and chili, finished with lemon and parsley. Serve with crusty bread for a simple yet elegant…
Grilled lamb steaks with a bright, herbaceous salsa verde. The grilling reduces gaminess, and the salsa verde adds a fresh, spicy kick.
A quick and comforting tomato pasta sauce made with canned tomatoes, garlic, turmeric, and ham stock. Ready in just minutes, this simple dish is perfect…
A savory orzo and rice pilaf cooked in chicken broth with onion, garlic, and thyme. Perfect as a side dish for meat or seafood.
A light, tangy lime vinaigrette paired with a chunky salsa verde of capers, olives, and fresh herbs. Perfect for fruit salads or tender greens.
A vibrant quinoa bowl with za'atar-spiced chickpeas, fresh cucumber-tomato salad, and creamy lemon-tahini dressing. Perfect for a light, flavorful meal.
A quick and elegant pasta dish featuring tender scallops and shallots in a light lemon and parsley sauce. Perfect for a weeknight dinner or special…
A creamy, savory salmon spread made with canned salmon, cream cheese, and bold seasonings. Perfect as an appetizer with crackers or as a bagel spread.
A hearty Mallorcan turkey stew with almonds, simmered in white wine and sherry, thickened with a bread-almond mixture.
A hearty breakfast sandwich with savory sausage patties, melted Cheddar, and a runny egg on a toasted English muffin, topped with tangy piquante peppers…
A boneless leg of lamb is slow-roasted until tender, then served with roasted carrots, parsnips, and leeks. A bright pistachio, mint, and parsley…
A grilled halloumi salad with Israeli couscous, asparagus, snap peas, and fresh herbs. The halloumi is grilled until lightly charred and torn into pieces…
A vibrant salsa verde made with parsley, capers, lemon, and anchovies for umami. Ready in 5 minutes.
Crispy zaatar-crusted halloumi served with lemony couscous tossed with chili, parsley, and capers. A quick and flavorful vegetarian meal ready in 15…
Beef fillet coated in a spiced paste, roasted until tender, and served with warm flatbreads, spinach raita, and a fresh onion-tomato salad. This Middle…
A classic French rémoulade sauce made with mayonnaise, mustard, hot sauce, capers, and fresh herbs. Perfect for fried seafood, chicken, or as a sandwich…
Small red new potatoes are partially peeled and boiled until tender, then tossed in salted butter and fresh parsley for a simple yet elegant side dish.
This sous-vide chicken salad is tender and flavorful, with a creamy dressing of mayonnaise, Dijon mustard, and fresh herbs. Perfect for sandwiches or…
A simple, chunky herb sauce made with parsley, oregano, garlic, red pepper flakes, red wine vinegar, and olive oil. Perfect for drizzling over meats…
This shrimp scampi pasta features succulent shrimp in a garlicky butter and olive oil sauce, finished with lemon and parsley. It's a quick and elegant…
This roasted tomato soup is made by charring tomatoes under the broiler, then simmering with aromatics and herbs. It's blended until smooth and finished…
A boneless leg of lamb marinated with garlic and herbs, then roasted and topped with a crispy bread crumb crust. Perfect for a special dinner.
A versatile squid dish simmered in a rich tomato and red wine sauce with garlic and parsley. Serve as a main course or over pasta.
Quick and spicy garlic shrimp cooked in olive oil with red pepper flakes and lemon. Ready in just 4 minutes.
Moroccan-style chicken kebabs marinated in a blend of parsley, lemon juice, and spices, then grilled or broiled to perfection.
A creamy vegan soup made from yellow split peas, blended until smooth and finished with beans. Garnish with fresh mint or parsley.
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