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Parsley

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Top Parsley Articles

Displaying items 56-66
  • THE KITCHN: Polenta with spring vegetable ragout

    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. All that changed when I tried the technique described below, which requires...
  • Edible economics

    Edible economics
    There's no doubt that vegetable gardening is hot. Folks who've never grown a radish suddenly want to plant pots or plow up their lawn so they can add fresh food to the table. The upside: You can harvest edibles untouched by synthetic chemicals, and the...
  • Fish: Grill it right

    Fish: Grill it right
    I haven't been fishing with my dad since early high school. Yet every single time I cook or order fish, I think of my father. Reason being that fish and fishing always take center stage in his favorite stories. Overturned canoes, rainbow trout the size of...
  • Easy dinner recipes: 3 great corn dishes (and how to choose the best ears)

    Easy dinner recipes: 3 great corn dishes (and how to choose the best ears)
    Love corn? Sometimes, there's no better way to celebrate summer than with fresh corn. Its peak season is from May to September, and its plump, sweet kernels can be used in so many ways, whether you toss them fresh into salads, steam them or puree corn...
  • Fill up on fattoush salad

    Fill up on fattoush salad
    Want to reduce calories before the summer bathing suit season but still enjoy foods that satisfy hunger and please your taste buds? Eat your salad first, as the main dish, filling up on the lower-calorie, healthier-for-you vegetables before you're...
  • Easy dinner recipes: 3 pasta recipes you can make tonight

    Easy dinner recipes: 3 pasta recipes you can make tonight
    Dinner doesn't get much more simple than a bowl of pasta, but why serve it with a plain old red sauce? Get creative with these recipe options. Each features a handful of ingredients, and the dishes come together in 30 minutes or less! Love shrimp? Fresh...
  • At Almawal, a master of fire, meat

    At Almawal, a master of fire, meat
    As legends go in Chicago restaurant kitchens, Majed Diab resides in the deep underground, though within the Middle Eastern community he's something of a minor celebrity. In the 1980s he opened The Nile near 63rd Street and Kedzie Avenue , launched its...
  • Recipe: Crabby Fried Green Tomatoes

    Recipe: Crabby Fried Green Tomatoes
    Jumbo Lump Crab Cake Ingredients: •    4 pounds fresh jumbo lump crabmeat •    Approximately 35 finely ground Saltine crackers •    1/4 cup fresh chopped parsley •    3-4 eggs, beaten •    1 cup heavy mayonnaise •    2...
  • Recipe: Zucchini and porcini risotto

    Recipe: Zucchini and porcini risotto
    This is based on something I had at Dal Pescatore this summer. It is not one of Nadia Santini's recipes. In fact, after three or four tries at perfecting it, I'd say it's not even close. But it is a nice fall dinner dish and that will have to be good...
  • Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

    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 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...
  • Recipe: Couscous with seven blessed vegetables

    Recipe: Couscous with seven blessed vegetables
    Couscous with seven blessed vegetables Total time: 3 hours, 45 minutes (plus 2½ hours cooking time for the dried chickpeas if using) Servings: 6 Note: This recipe includes vegetables baked with sugar and cinnamon. They can be served as an appetizer for...