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    Apr 8, 2013 |Story| Allentown Morning Call

  1. 5 Reasons To Eat The Garnish-parsley

    Parsley, that little green garnish on every plate, is an often overlooked super food. Teaming with enormous benefits, here are just 5 reasons to use this leafy green as more than culinary décor.
    Parsley, that little green garnish on every plate, is an often overlooked super food. Teaming with enormous benefits, here are just 5 reasons to use this leafy green as more than culinary décor. UNIQUE FLAVONOIDS: Parsley contains the powerful...

    Tags: Heart Disease, Vitamin Therapy, Folic Acid, Vitamin K, Dietary Supplements

    2. Apr 30, 2013 |Story| Los Angeles Times

  2. Recipe: Crisp-Skinned Salmon With Summer Succotash and Creamed Corn

    <strong>Note:</strong> Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its secret is not in the mix of ingredients or in any fancy creative strokes; it's in the way Keller dries the skin of the fish so that it fries to a bacon-y crispness. It's a little thing, but it means so much to the dish. To dry the skin of the salmon, drag a knife blade gently but firmly over the skin several times, almost as if you are sharpening a razor on a strop. Use enough pressure to bring any water to the surface of the skin, then reverse direction to squeegee the water off the skin. Dry your blade and repeat until no more water rises to the surface. Place the filets skin-side up in a covered container that allows space between the skin and the lid to facilitate more drying until it's time to prepare them.
    Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...

    Tags: Recipes, Whipping Cream, Salt, Heavy Cream, Fava Beans

    3. Apr 3, 2013 |Story| Chicago Tribune

  3. Meatballs: Little flavor bombs

    Meatballs embrace the best merits of ground meat. They are economical per pound, easy to portion and play well with others, especially bold flavors such as fresh herbs, spices and cheese. In our house, we welcome highly-seasoned versions as well as those cooked golden and sauced creamily.
    Meatballs embrace the best merits of ground meat. They are economical per pound, easy to portion and play well with others, especially bold flavors such as fresh herbs, spices and cheese. In our house, we welcome highly-seasoned versions as well as...

    Tags: Lifestyle and Leisure, Chives, Veal, Sandwiches, Foods and Beverages

    4. Apr 17, 2013 |Story| WSBT-TV

  4. Idaho Potato Crab Cakes

    The people have spoken, and Bertie's recipe for these delicious Idaho Potato Crab Cakes was the one you chose as the winner of our first ever Idaho Potato Recipe Contest! Serves: 4 Cooking Time: 40 min   What You'll Need: - 1/4 cup chopped fresh...

    Tags: Recipes, Lifestyle and Leisure, Cheese, Potatoes, Foods and Beverages

    5. Apr 6, 2013 |Story| LAT - HOLD Archive

  5. Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

    The first time you visit Chi Spacca, you are probably going to want the <em>bistecca fiorentina</em>, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems almost geological. Is there a sauce, a potato or a decorative sprig of parsley? There is not &mdash; just the steak, which feeds four, willed into slices the size of poker decks, plus the bone and a small, salty puddle of olive oil and blood should you find yourself in need of a condiment. The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.
    Los Angeles Times Restaurant Critic
    The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...

    Tags: Fennel, Butterfly Ballots, Foods and Beverages, Pies and Tarts, Steaks

    6. Apr 12, 2013 |Story| Aberdeen News

  6. Seven steps to creating a soup

    FARGO, N.D. - “I made the wild rice soup mix, but I added a few things,” my husband commented one day on our way home. “That sounds good,” I responded. “We had carrots, celery and onions in the fridge, so I chopped them and added them to the soup,” he...

    Tags: Cheese Corn, Potatoes, Foods and Beverages, Soups, Onions

    7. Apr 28, 2013 |Story| Tribune Media Services

  7. THE KITCHN: Polenta with spring vegetable ragout

    The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often.
    Entree
    The first few times I cooked polenta, I followed recipes that called for endless stirring, and as much as I enjoyed the result, I wasn't keen on making polenta very often. All that changed when I tried the technique described below, which requires...

    Tags: Recipes, Radishes, Cheese Corn, Salt, Asparagus

    8. Apr 6, 2013 |Story| Tribune Media Services

  8. SERIOUSLY SIMPLE: Fast-broiled crust gilds rack of lamb

    After I finished training at the Cordon Bleu in London, I had a beginner's repertoire of classic dishes that I could prepare with panache. Rack of lamb persillade was a favorite.
    Entree
    After I finished training at the Cordon Bleu in London, I had a beginner's repertoire of classic dishes that I could prepare with panache. Rack of lamb persillade was a favorite. Persillade is a mixture of breadcrumbs, parsley and garlic or shallots...

    Tags: Shallots, Potatoes

    9. Apr 10, 2013 |Story| Hartford Courant

  9. MOROCCAN COUSCOUS

    CHEF/OWNER 'THE FIG COOKING SCHOOL'
      1. This couscous (which is a Moroccan dish and we teach in several of our Spice Market classes) is a perfect Spring recipe since uses many fresh herbs from the garden. It can be also be prepared ahead of time. 2. Great recipes with a lot of flavor...

    Tags: Recipes, Lifestyle and Leisure, Foods and Beverages, Salt, Lemons

    10. Apr 6, 2013 |Story| Los Angeles Times

  10. Recipes that speak plainly

    Ever since I picked up my first Elizabeth David book, I've been enamored of her prose recipe style. And by that I mean recipes written in a minimalist way, not in numbered steps, almost as a narrative. No long reel of ingredients. A few sentences or paragraphs. That's it.
    Los Angeles Times
    Ever since I picked up my first Elizabeth David book, I've been enamored of her prose recipe style. And by that I mean recipes written in a minimalist way, not in numbered steps, almost as a narrative. No long reel of ingredients. A few sentences or...

    Tags: Recipes, Julia Child

    11. Apr 6, 2013 |Story| Los Angeles Times

  11. Cookbook favorites

    Los Angeles Times
    Here are samples from three of my favorite books. From "Mediterranean Food" by Elizabeth David Ratatouille aux Oeufs 1 lb. potatoes, 3/4 lb. onions, 2 cloves of garlic, 3 small marrows (zucchini), 3 tomatoes, 3 green pimentos (sweet peppers), eggs,...

    Tags: Potatoes, Butter, Salt, Breads

    12. May 4, 2013 |Story| Los Angeles Times

  12. Restaurant recipes: Salad and frittata from Gayle's in Capitola

    <strong>Dear SOS:</strong> I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. <a href="http://www.gaylesbakery.com/">Gayle's Bakery &amp; Rosticceria</a> is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad and a very yummy artichoke frittata. Could you please try to get the recipes?
    Los Angeles Times
    Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad...

    Tags: Lifestyle and Leisure, Foods and Beverages, Salt, Kale, Garbanzo Beans

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Parsley Photos
Very lightly oil the bottom of a 13 1 / 2-by-9 5 / 8-by...
(April 2, 2013)
Gianni's Lasagna
Puree the mixture slowly adding just enough olive oil t...
(April 2, 2013)
15-Minute Fried Herbed Chicken
Due to a high fat content, capons are tender, and make...
(April 2, 2013)
Capon broth with tortellini
 » All 39 Parsley photos