Ingredient

Parsley Recipes

61 recipes with parsley for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

61 recipes

Brandade de Morue (Provençal Salt Cod and Olive Oil Spread from Nîmes) with salt cod loin, garlic and whole milk — France recipe

🇫🇷FranceMedium

Sauces and Dips

Brandade de Morue (Provençal Salt Cod and Olive Oil Spread from Nîmes)

Brandade de Morue is the southern French classic from Nîmes (Languedoc-Roussillon), an emulsion of desalted cod, olive oil, milk, and garlic. The name comes from Occitan 'brandar' — to stir, to shake — describing the vigorous beating that turns flaked cod and oil into a creamy spread. First documented by Charles Durand in 1830, the original Nîmes version contains no potato — that addition is a 19th-century Parisian shortcut. This recipe follows Durand's purist tradition: cod-collagen emulsion, no shortcuts. Spread on toasted baguette, baked into a gratin, or used as a dip with raw vegetables. High in protein, naturally gluten-free, low in carbohydrates (keto-friendly when no potato is added). Active time 40 minutes plus 24-48 hours of soaking the salt cod. Yields about 600 g, serves 8 as appetizer with crostini, salad, and chilled rosé.

40 min310 kcal8 serves

💪High protein🥑Keto

Frittata di Spaghetti (Neapolitan Spaghetti Frittata with Leftover Pasta) with spaghetti, eggs and parmesan — Italy recipe

🇮🇹ItalyEasy

Breakfast and Brunch

Frittata di Spaghetti (Neapolitan Spaghetti Frittata with Leftover Pasta)

Frittata di spaghetti (also called frittata di maccheroni in Naples) is the iconic Italian dish for transforming leftover pasta into a new meal — a thick, golden disc of cold cooked spaghetti bound with eggs, Parmigiano-Reggiano, and melted scamorza, pan-fried until crispy on the outside and tender inside. Born in 19th-century Naples as a quintessential example of cucina povera (peasant cuisine), where nothing is ever wasted. The Italian saying 'La pasta non si butta mai' (pasta is never thrown away) finds its purest expression here. Today, frittata di spaghetti is a mandatory dish for Pasquetta (Easter Monday), the Italian day of countryside picnics, and a staple of beach baskets along the Campania, Calabria, and Sicily coasts — sliced into squares, wrapped in parchment, eaten with hands. The Magnifico Food blog calls it 'omnipresent in the backpacks of Italians on out-of-town trips.' The dish has even spawned a Neapolitan street food relative: frittatina di pasta, small breaded and deep-fried rounds sold at every Naples friggitoria. Key technique: cold pasta is mandatory (hot pasta destroys the egg-cheese binding), the pan must be moderately heated with olive oil, and the frittata is flipped using a plate for the second side — or finished in the oven at 190°C for the timid. Yields 4 servings in 25 minutes. Best at room temperature, served as a main dish with green salad, as antipasto cut into squares, or as picnic food with a glass of Falanghina or Greco di Tufo.

25 min400 kcal4 serves

🌿Vegetarian⚡Quick

Stracciatella alla Romana (Roman Egg Drop Soup) with chicken broth, eggs and parmesan — Italy recipe

🇮🇹ItalyEasy

Soups

Stracciatella alla Romana (Roman Egg Drop Soup)

Stracciatella alla romana is a Roman egg drop soup: hot chicken or meat broth into which a mixture of beaten eggs and grated Parmigiano-Reggiano is streamed, forming delicate little 'rags' of egg. It is the Italian version of egg drop soup, but unlike the Chinese one, which is often thickened with cornstarch, the Italian stays clear and brothy — the richness comes from the egg and cheese themselves. The name comes from straccetti or stracce, meaning 'little rags,' an apt description of how the beaten egg looks when it hits the simmering broth and breaks into tiny clouds. It is a first course (primo) of the Roman tradition and of central Italy more broadly, especially Marche and Abruzzo. Despite humble peasant origins, today stracciatella often opens holiday banquets at Easter and Christmas, and it is the classic comfort food many Italians remember their grandmother making at the first sign of a cold. The single technical key is heat: the broth must be at a gentle simmer, never a rolling boil, or the egg scrambles into clumps instead of forming silky rags. Stream the egg-and-cheese mixture slowly into the swirling broth, stirring in one direction. Authentic alla romana contains zero semolina — that is a northern variation that turns the delicate rags into porridge. Salt goes in at the very end because Parmigiano already brings its own. Four ingredients, ready in about 15 minutes, served immediately with olive oil, pepper, and parsley.

15 min150 kcal4 serves

⚡Quick🌾Gluten-free

Verdure alla Griglia (Italian Grilled Vegetables) with eggplant, zucchini and bell peppers — Italy recipe

🇮🇹ItalyMedium

Vegetable and Mushroom Dishes

Verdure alla Griglia (Italian Grilled Vegetables)

Verdure alla griglia is a classic Italian dish of seasonal vegetables grilled until charred, then dressed with olive oil, garlic, herbs, and a little acid. It is a summer dish, a symbol of the Italian summer: families gather around the grill, and the vegetables are one of the season's great pleasures. It is served as an antipasto or a contorno alongside meat or fish. The classic grigliata vegetables are eggplant, zucchini, and sweet peppers (red and yellow are best), often with red onion, fennel, radicchio, or mushrooms. The principle is seasonality: use vegetables at the peak of summer, as fresh and ripe as possible. The grill brings out their natural sweetness — the sugars caramelize and a smoky, lightly charred flavor develops. Technical keys: slice the vegetables evenly, about ½ cm; dry them thoroughly, since water is the enemy of caramelization; salt only at the end, never before or during; use high heat and let the char marks form before turning; dress with EVOO, garlic, herbs, and a little acid, before grilling, after, or both; and let the vegetables rest so the flavors come together. Simplicity is the point — a few vegetables, good oil, garlic, and herbs. A celebration of the summer harvest that needs no complicated techniques, served warm or at room temperature.

40 min160 kcal4 serves

🌱Vegan🌾Gluten-free

Lyulya Kebab (Azerbaijani Lamb Skewers) with ground lamb, lamb tail fat and onion — Azerbaijan recipe

🌍AzerbaijanAdvanced

Meat Dishes

Lyulya Kebab (Azerbaijani Lamb Skewers)

Lyulya kebab is Azerbaijani ground-lamb skewers grilled over a mangal. The meat is kneaded long with grated onion and lamb tail fat until it turns dense and tacky — with no egg or bread, that kneading is what keeps it on the skewer. It grills to a browned crust and is served with sumac, pickled onion, and lavash.

95 min400 kcal4 serves

🥑Keto💪High protein🌾Gluten-free

Mtsvadi (Georgian Pork Shashlik) with pork neck, onion and pomegranate juice — Georgia recipe

🇬🇪GeorgiaAdvanced

Meat Dishes

Mtsvadi (Georgian Pork Shashlik)

Mtsvadi is Georgian pork shashlik grilled over charcoal. You want a fatty cut — pork neck — with a short marinade of onion, pomegranate juice, and khmeli suneli, then grapevine coals until the edges char and the center stays juicy. It comes off the skewer onto lavash, with pickled onion and pomegranate seeds.

150 min490 kcal4 serves

🥑Keto💪High protein🌾Gluten-free

Imam Bayildi (Turkish Stuffed Eggplant in Olive Oil) with eggplant, tomato and onion — Turkey recipe

🇹🇷TurkeyAdvanced

Vegetable and Mushroom Dishes

Imam Bayildi (Turkish Stuffed Eggplant in Olive Oil)

Imam bayildi means 'the imam fainted' — from delight, or from the sight of how much olive oil went in, depending on which legend you follow. Whole eggplants are softened until collapsing, split open, and packed with slow-cooked onion, tomato, and a startling amount of garlic, then braised in olive oil until everything melts together. It belongs to the zeytinyagli family, dishes cooked in olive oil and eaten cool, and it's better the next day.

90 min310 kcal4 serves

🌱Vegan🌾Gluten-free🌿Vegetarian

Provoleta (Argentine Grilled Provolone) with provolone, crusty bread and garlic — Argentina recipe

🇦🇷ArgentinaEasy

Appetizers and Sandwiches

Provoleta (Argentine Grilled Provolone)

Provoleta is what opens an Argentine asado: a thick disc of provolone seared in a small cast iron pan until the outside forms a golden crust and the middle turns molten. Dried oregano and chili flakes go on before it hits the heat, and chimichurri goes over the top after. There's nothing complicated about it — the whole art is in getting a crust to form before the cheese collapses, and eating it straight from the pan with torn bread.

20 min420 kcal4 serves

🌿Vegetarian⚡Quick💪High protein

Cabbage Boil (Whole Baked Cabbage with Spiced Butter) with green cabbage, butter and cajun seasoning — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Cabbage Boil (Whole Baked Cabbage with Spiced Butter)

A cabbage boil is a viral American dish: a whole head of green cabbage, cored, packed with garlic and cajun spiced butter, and baked until a knife slides through the centre without resistance. Nothing is actually boiled here: the outer leaves darken and crisp while the middle steams in its own moisture and the butter runs down between the layers. It takes one small head and one pan, and turns a vegetable most people cook to mush into something worth putting in the middle of the table.

110 min210 kcal6 serves

🌿Vegetarian🌾Gluten-free🌶️Spicy

Bacalhau à Brás (Portuguese Salt Cod with Eggs and Potatoes) with salt cod, batata palha and eggs — Portugal recipe

🇵🇹PortugalMedium

Fish and Seafood Dishes

Bacalhau à Brás (Portuguese Salt Cod with Eggs and Potatoes)

Bacalhau à Brás is the Lisbon dish of salt cod, matchstick potatoes and eggs. The cod is soaked and pulled into threads, the potatoes go in at the last moment, and the eggs work as a binder — creamy rather than scrambled.

40 min560 kcal4 serves

💪High protein🌾Gluten-free

Coxinha with chicken thighs, chicken stock and requeijão — Brazil recipe

🇧🇷BrazilAdvanced

Appetizers and Sandwiches

Coxinha

Coxinha is the teardrop-shaped chicken croquette sold in every Brazilian bakery and snack bar, named after the chicken drumstick whose shape it imitates. The dough is a scalded flour paste made with the broth the chicken was poached in, which is why a coxinha tastes of chicken all the way through rather than only in its filling. Inside sits shredded thigh meat bound with requeijão, the Brazilian spreadable cheese, and the whole thing is breaded and deep-fried until the shell crackles. The two things that decide the result are kneading the dough while it is still hot and sealing the shell without trapping air.

90 min480 kcal6 serves

Fraldinha with fraldinha, cassava flour and red onion — Brazil recipe

🇧🇷BrazilMedium

Meat Dishes

Fraldinha

Fraldinha is the Brazilian name for the bottom sirloin flap, a long flat muscle with coarse fibres and a loose grain that sits between the flank and the sirloin. It is one of the pillars of churrasco, cooked over charcoal with nothing on it but coarse salt, because the cut already carries enough fat and connective tissue to season itself. What makes or breaks it is not the fire but the knife: the grain is unusually visible and unusually coarse, and slicing along it instead of across it produces meat that no amount of chewing will get through. It is served with vinagrete and farofa, both of which are made while the coals come up to temperature.

45 min620 kcal4 serves

💪High protein🌾Gluten-free

Ingredients

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garlic onion lemon tomato eggplant parmesan chicken potato beef carrot breadcrumbs cucumber