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Parsley

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Top Parsley Articles

Displaying items 78-88
  • Test Kitchen bonus: Add Florida stone crabs to your menus

     
    Honey Citrus Stone Crab Claws with Hearts of Palm Salad 4 servings 3 pounds medium stone crab claws, cooked and chilled 1/2 cup sugar 1/2 cup rice wine vinegar 1/4 cup honey 1/2 cup orange or tangerine juice 8 hearts of palm, fresh or canned 1/4 cup red...
  • Dinner tonight! Peel 'n' eat shrimp from the Hungry Cat

     
    If you don't mind getting your hands dirty at dinner, you can't go wrong with the peel 'n' eat shrimp recipe David Lentz of the Hungry Cat shared with us a few years back -- large Mexican white shrimp steamed in a spicy beer reduction....
  • From the Harvest: Pumpkin that's simply great

    From the Harvest: Pumpkin that's simply great
    The pumpkin has so much more to offer than languishing on a doorstep as a jack-o'-lantern or being dumped unceremoniously into a pie for a cheap thrill at the end of Thanksgiving dinner. The culinary uses for pumpkin are as limitless as your imagination....
  • Today's Eat Beat: Carne asada

     
    In today's Eat Beat, we show you how to fix up a wonderfully flavorful carne asada. Marinate the meat a day in advance, and it's ready to go when you're ready to grill for company! You can find the recipe after the jump....
  • Bethenny Frankel's Comfort Turkey Meat Loaf

    Bethenny Frankel's Comfort Turkey Meat Loaf
    Comfort food makes us all feel good, but it's usually not so good for our health. But there are ways to tinker with classic recipes to make them a little healthier. This week's recipe, from Bethenny Frankel of the Skinny Girl franchise, does just that....
  • Test kitchen bonus: Winter squash

     
    To novice cooks, winter squash looks like the produce section bully: a heavy-weight contender that won't yield without a bit of a tussle in the kitchen. But once cooked, the tough exterior reveals a bit of a softy inside. And health experts will tell...
  • Dad’s special stuffing upholds feast of tradition

     
    The last time I wrote about my family's stuffing a few readers wrote to ask why I didn't share the recipe. At the time, I just thought it was too simple. In my mind, the concoction is certainly not worthy of a $1 million dollar pay-off in the Pillsbury...
  • The apèritif hour: Egg & anchovy crostini from Chris Cosentino

     
    CosentinoI recently got hold of a PDF excerpt of Chris Cosentino’s new book, “Beginnings: My Way to Start a Meal.”...
  • Mitsuba, a Japanese edible grown for so many reasons

     
    Mitsuba: For some Japanese gardeners, one essential crop is mitsuba, also called wild Japanese parsley, whose parts -- seeds, flowers, roots -- are all edible....
  • Test Kitchen tips: Contain your carving juices

     
    Next time you're cutting up a juicy roast or freshly-grilled steak, place your cutting board inside of a larger rimmed baking sheet to contain all of those juices....
  • Cooking with fresh herbs brings fragrance and color to the table

    Cooking with fresh herbs brings fragrance and color to the table
    One of the most delightful things about learning to cook is learning how herbs, which are virtually calorie free, can enhance even the simplest basic main ingredients, helping us achieve ever more kudos from the dear ones in our lives whose lot it is to...