When you get past using parsley as a garnish and sprinkle a handful on top of a dish just before serving, you begin to appreciate the bright, clean flavor of this common herb. And when you realize that it remains in season far longer than basil, rosemary, or other popular herbs, you get a further sense of its value. You can also blend parsley with vinegar to make a sharp, spiky sauce that is an ideal accompaniment to the simplest grilled, broiled, or roasted meat—great on well-browned steaks, pork, or chicken, or on Salmon Burgers (page 107).
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Turn humble onions into this thrifty yet luxe pasta dinner.
Like Sri Lankan cashew curry and vegan stuffed shells.
The most efficient method takes less than an hour, but you might not even need it.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
A mix of turmeric, ginger, and milk thistle in Dose for Your Liver purports to support your liver health—but what does the research say?