16 Parsley Recipes We Love
Fresh Tomato & Parsley Spaghetti
Flat-leaf Italian parsley is best in this simple pasta preparation. But if there is only curly parsley available at the store, don't hesitate to substitute it for the flat-leaf version.
Egg Salad with Greek Yogurt and Parsley
Greek yogurt ups the creaminess factor in this delicious egg salad, which gets a little kick from paprika and spicy brown mustard.
Kamut Spaghetti with Clams, Chicory and Parsley
Paola Budel, the chef at Mazzorbo, Italy's Ristorante Ostello, updates linguine with clams by using pasta made with kamut (an ancient variety of wheat) and adding bitter chicory and a bright parsley sauce.
Grilled Portobello Mushrooms with Tarragon-Parsley Butter
Much more than the sum of its two parts, Sara Simpson's side dish of beefy grilled portobellos with herbed butter is satisfying enough to be a vegetarian main course.
Spicy Scalloped Rutabagas with Parsley
Cook up this dish on Monday and consume it throughout the entire week.
Spaghetti with Parsley Almond Pesto
Parsley, rather than the traditional basil, makes this pesto a year-round staple. Because the taste of almonds is more delicate than that of the usual pine nuts, we have chopped rather than ground them. Their flavor really comes through when you bite in to a nutty chunk.
Cumin-Fennel Rubbed Salmon with Fennel-Parsley Salad
Rather than pan-roasting individual pieces of salmon, Grace Parisi prefers to cook a large fillet to keep the fish moist.
Chicken Breast with Garlic and Parsley
This super-fast weeknight dish from French Master Jacques Pepin is a riff on a classic preparation of frog legs. Pepin dusts the chicken with Wondra, a super-fine flour, before cooking to give the chicken a crispy crust.
This herb-heavy variation of the Middle Eastern classic swaps the usual ratio of bulgur to herbs, making it brighter, leafier and less grainy than the standard salad.
Grilled-Chicken-and-Asparagus Salad with Parsley Pesto
Parsley, garlic, lemon juice, and oil--that's all it takes to make an outstanding dressing. The secret is in using a lot of parsley. You'll be surprised how flavorful it is.
Caraway Rolls with Garlic-Parsley Butter
These pull-apart rolls from Kay Chun are buttery and garlicky like garlic bread on steroids. Because they’re baked in a cast-iron skillet, the bottoms get supremely crispy, too.
Crispy Smashed Potatoes with Fried Onions and Parsley
Alison Roman recommends smashing the potatoes so they’re just crushed to expose the inside, but not so much that they fall apart. You’re going for maximum crispy surface area here.
Chilled Tomato Soup with Parsley-Olive Salsa
Pizzana chef Daniele Uditi’s ultrasilky gazpacho-like soup (fresh veg pureed with bread and ice) comes with a nutty, chunky topper.
Celery Root Bisque with Walnut-Parsley Gremolata
Kay Chun sneaks a small piece of Parmesan cheese into this lovely soup, giving it a flavor boost. To make it extra special, she serves the silky bisque topped with a nutty, crunchy and vibrant walnut-and-parsley gremolata.
Black Bass with Parsley Sauce, Eggplant, Freekeh and Chipotles
The Moroccan-Israeli chef Meir Adoni’s elegant, unconstrained, crisp-skinned fish mixes the locavore (charred eggplant, preserved lemon, parsley) with the far-flung (chipotle, soy sauce).
Sheet Pan Chicken and Mushrooms with Parsley Sauce
Cookbook author Julia Turshen amps up the flavors in her simple chicken and mushroom pan roast with roasted lemons and a bright and fresh parsley sauce that takes just minutes to make.