Recipes with parsley

74 recipes. Page 2 of 4

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Couscous Herb Salad

Couscous never boils for this salad: boiling water is poured over, the bowl is covered, and five minutes of standing does the cooking. Texture is decided afterward. Lifted apart with a fork, the grains stay light and separate; pressed or stirred, they clump into a sticky mass. Cucumber, cherry tomatoes and roughly chopped parsley add juice and freshness, and a lemon and olive oil dressing seasons it lightly. Let the steam escape completely first, or the vegetables soften. With parsley making up so much of the bowl, it eats more like tabbouleh than a heavy grain salad, and couscous that holds its texture at room temperature travels well in a lunch box or to a picnic.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min Cook 5min 2 servings

Western Hard

Capuns (Swiss Chard-Wrapped Spätzle Dumplings)

Swiss chard leaves wrap around a sticky dough of flour, egg, smoked bacon, and parsley, and the little rolls poach in beef broth enriched with milk and cream. Trimming away the thick part of each stem lets the leaf fold neatly around the filling, and a leaf that is still stiff softens with a brief dip in boiling water. Chopping the bacon and parsley very fine spreads their flavor through every bite. The broth stays at a quiet simmer, because hard bubbling can unfold or tear the chard wrappers. Grated Gruyere over the finished rolls adds a nutty, salty finish.

Prep 20min Cook 25min 2 servings

Rice Easy

Korean Corn Cheese Pot Rice

Mozzarella goes over rice cooked with butter-sautéed corn, the lid goes back on, and the heat of resting melts it so it stretches in long strands when you lift the paddle. A little milk in the cooking liquid makes the rice soft and creamy, and the corn kernels pop as you bite.

Prep 10min Cook 22min 2 servings

Grilled Medium

Korean Grilled Clams (Butter Garlic Mixed Shellfish Grill)

Mixed clams soak in salt water for over an hour, then go onto high heat in their shells. As each one opens, it gets a bit of butter, minced garlic and rice wine, and since the clams vary in size, they come off one by one as their butter melts. Any that never open are thrown away.

Prep 25min Cook 12min 2 servings

Pasta Medium

Blue Crab Lemon Garlic Pasta

Sweet crab meat and bright lemon ride on a garlic-scented olive oil sauce that stays clean rather than greasy. Butter and starchy pasta water emulsify the oil into a thin coating on the spaghetti, while a splash of cheongju, Korean rice wine, takes the fishy edge off the crab. Crab picked fresh from whole blue crabs tastes noticeably sweeter than frozen meat.

Prep 15min Cook 18min 2 servings

Salads Medium

Falafel Salad Bowl

Cooked chickpeas, onion and parsley are pulsed into a coarse mixture, shaped into small balls and baked or pan-fried into falafel that sit over romaine, tomato and cucumber under a tahini sauce. Done well, the falafel are deep golden and crisp outside but still moist within, a clear contrast to the raw vegetables. Lemon juice cuts the richness of the sesame-based tahini. No deep fryer is involved: the oven or a lightly oiled pan does the job.

🥗 Lighter Meals

Prep 20min Cook 15min 2 servings

Western Medium

Chicken Chasseur

Golden chicken thighs simmer in a sauce of browned mushrooms, shallots, white wine and tomato in this French hunter-style braise. The skin is left undisturbed until it releases on its own; lifted too early, it tears. When the sauce runs slowly off a spoon, it is done, and mashed potatoes or crusty bread take care of whatever sauce remains.

Prep 20min Cook 40min 4 servings

Grilled Easy

Kijogae Gwanja Butter-Grilled Scallops

Pen shell scallops never spend more than 4 minutes in the pan. They are seared on both sides in a pan heated until it just starts to smoke, brushed with lemon garlic butter mixed ahead of time, and moved straight to the plate. Thick ones are halved first so they all match.

⚡ 20-Minute Recipes

Prep 12min Cook 8min 2 servings

Pasta Easy

Danza Noodle Soup (Tomato Chickpea Pasta Soup)

Because thin pasta cooks straight in a tomato and chickpea broth, there is only one pot to wash and the noodles take on the oregano-scented base. The catch is timing: the pasta keeps drinking the broth after the heat is off, and a pot left standing turns into soft, swollen noodles with little soup. Parsley is stirred through once at the very end to keep it fresh.

Prep 12min Cook 18min 2 servings

Salads Medium

Freekeh Herb Salad (Smoky Roasted Wheat & Fresh Herbs)

Freekeh starts as young green wheat that is fire-roasted on the stalk, then threshed and dried, which leaves a faint smoky note in every grain. Boiled, it stays chewy and keeps its shape among the vegetables. Parsley and cilantro, chopped down to their tender stems, lift the smoke with fresh green aroma, and lemon juice with olive oil forms the only dressing. Herbs stirred into hot grain lose their scent, so the freekeh is spread out to cool until just lukewarm first. An hour's rest after mixing lets the dressing soak into the grains.

🥗 Lighter Meals

Prep 14min Cook 20min 2 servings

Western Medium

Chicken Francese (Egg-Battered Chicken in Lemon Butter Sauce)

Instead of breadcrumbs, these cutlets wear a soft coat of flour and beaten egg, and that coating soaks up the lemon butter sauce like a sponge. Italian-American in origin, the dish uses butterflied chicken breast cooked quickly so it stays moist. The coating should come out golden rather than dark brown before it goes back into the sauce to turn glossy.

Prep 15min Cook 18min 2 servings

Grilled Medium

Korean Butter-Grilled Crab

Split blue crab grills shell side down first, then gets turned so the cut meat can take brushing after brushing of butter, garlic, soy sauce and lemon whenever it dries. Crabs vary in size and any time given is only a guide. The crab is done when the thickest meat reaches 63°C (145°F) and looks pearly and opaque.

Prep 20min Cook 18min 2 servings

Pasta Easy

Gochu Oil Tuna Puttanesca Spaghetti

There is no extra cooking oil: garlic and anchovies cook in the olive oil from the tuna can, spiked with chili oil, and that fat already carries the taste of tuna and heat. Capers, black olives and anchovies bring the briny, salty edge of a puttanesca, while the tuna flesh is added late and left in big flakes you can actually bite into.

Prep 12min Cook 18min 2 servings

Salads Easy

Israeli Salad

Tomato, cucumber and red onion are diced to half a centimeter or smaller, so a single spoonful carries juice, crunch and bite in equal measure. With only lemon juice, olive oil and salt as dressing, the ripeness of the tomatoes decides almost everything.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 10min 0 2 servings

Western Hard

Chicken Kyiv

Slice into the breaded chicken and melted garlic-parsley butter runs out from the center. The butter is frozen into a firm cylinder before it is wrapped, so it survives the cooking. The pan only browns the crust, and the oven at 190°C finishes the inside.

Prep 25min Cook 20min 2 servings

Grilled Easy

Korean Mentaiko Butter Grilled Cod Roe

Three ingredients make this: salted pollock roe, butter and parsley. The roe goes into butter melted over low heat in a small pan and is left alone for the first two minutes, then rolled and basted once the underside sets pale gold. Its membrane is thin and splits easily if the heat climbs. Chopped parsley goes over the top on the plate.

⚡ 20-Minute Recipes

Prep 5min Cook 8min 2 servings

Pasta Medium

Gochujang Vongole Linguine

Clams open in white wine, and the briny liquid they release becomes the sauce base for a spoonful of gochujang, the Korean fermented chili paste. The result tastes like vongole with an extra layer of savory heat rather than a red chili sauce. A small knob of butter at the end rounds off the spice and gives the sauce its gloss. Because that clam liquor goes straight into the sauce, the clams soak for 30 minutes first to purge any sand.

Prep 20min Cook 15min 2 servings

Salads Easy

Mediterranean White Bean Salad

White beans are soft with a slightly floury bite, and here they carry the fullness of the salad between crisp cucumber and juicy tomato. There is no salt in the ingredient list; briny black olives and the lemon dressing do that job. Red onion is sliced very thin so its heat stays in the background. Cutting the cucumber and tomato to about bean size means each spoonful gets a bit of everything.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 2 servings

Western Medium

Chicken Marsala

Marsala wine brings a nutty, slightly sweet depth that, together with browned mushrooms, carries this pan sauce, and a little cream rounds it off. The flour on the pounded chicken does more than coat it: it leaves browned bits in the skillet that the Marsala lifts into the sauce. Once the cream goes in, hard boiling will split it.

Prep 15min Cook 25min 2 servings

Grilled Easy

Korean Salt-Grilled Shrimp

A heavy pan holds a 1 cm layer of coarse salt, 300 g of it, heated under the lid before the shell-on shrimp go on top and the lid closes again. Melted butter is brushed onto the shells only after the shrimp have steamed through and been lifted off the salt, and the used salt is thrown out.

Prep 10min Cook 12min 2 servings

Pasta Easy

Herbed Orzo Salad

Rice-shaped orzo, cucumber, cherry tomatoes, parsley and mint come together in a cold lemon and olive oil salad that holds up well when made ahead for lunch. Orzo keeps softening as it soaks up the dressing, so it comes out of the water 1 minute early to stay pleasantly firm. Feta is crumbled in large pieces by hand, leaving salty pockets rather than an even coating.

🍱 Lunchbox

Prep 12min Cook 10min 2 servings

Salads Easy

Millet Herb Salad

Boiled millet fluffed with a fork separates into tiny, loose grains. Plenty of chopped parsley and mint go in, enough that the herbs, not the grain, lead the flavor. Because millet soaks up liquid fast, the lemon and olive oil dressing goes on just before serving to stop it from clumping. It holds up at room temperature, which makes it easy to pack for lunch.

🥗 Lighter Meals 🍱 Lunchbox

Prep 20min Cook 18min 2 servings

Western Medium

Crab Cake

The binder of mayonnaise, Dijon mustard, egg, and breadcrumbs is kept just strong enough to hold the crab together, so big lumps of meat still show in every bite. Lemon juice and parsley add freshness next to the sweet crabmeat. Every extra stir breaks down the crab, so the mixing stops with a few folds, the moment the mixture barely holds. Chilling the shaped patties for 30 minutes firms them up so they survive the flip. Fried in butter, they come out with a crisp shell and a warm, tender center.

Prep 20min Cook 10min 2 servings

Pasta Easy

Pasta Puttanesca (Neapolitan Anchovy Olive Caper Tomato Sauce)

Four anchovy fillets melt into the garlic oil over medium-low heat until nothing fish-shaped is left, only a savory base under the tomatoes. Halved black olives and capers follow, and between them and the anchovies the sauce rarely needs added salt. The risk lies in reduction: when the sauce thickens too fast its saltiness turns sharp, and lowering the heat then does more good than simmering longer.

Prep 10min Cook 20min 2 servings