parsley

Parsley doesn’t ask for attention, which is exactly why many cooks keep both fresh and dried on hand.

Fresh parsley gets worked into herb pastes for roasted chicken and rack of lamb, scattered over a stovetop risotto, and stirred into marinades for grilled kabobs. Dried parsley quietly builds depth in dressings, spice rubs, and slow-cooked dishes where fresh herbs would get lost.

It’s a supporting herb in every recipe here, but the kind of support you’d notice immediately if it wasn’t there.

  • Grilled Greek Lemon Chicken Kabobs

  • Honey Garlic Carrots

  • Stovetop Shrimp and Asparagus Risotto

  • Garlic Knots

  • Cranberry Apple Stuffing

  • Veggie Quinoa Salad with Homemade Greek Vinaigrette

  • Creamy Balsamic Chicken Skillet

  • Garlic Fennel Roast Rack of Lamb

  • Hazelnut Crusted Turkey Breast

  • One-Pan Roasted Chicken and Winter Vegetables

  • 5-Minute Creamy Garlic and Herb Dressing

  • Slow Cooker Bone Broth