Don’t dismiss parsley as merely a garnish—used in quantity, its robust “green” flavor is delicious in a multitude of recipes
– March 13, 2013
Photo by Thomas J. Story; written by Elaine Johnson
1 of14Photo by Thomas J. Story; written by Elaine Johnson
Cooking with fresh parsley
It's easy to dismiss parsley as merely a garnish, but used in quantity, its robust "green" flavor is delicious raw in salads, sauces, and marinades, and cooked in dishes likes quiche and soup.
Photo by Iain Bagwell
2 of14Photo by Iain Bagwell
Parsley Ravioli with Brown Butter Sauce
Won ton wrappers make a great substitute for homemade pasta, so you can whip up these tasty ravioli on a weeknight. They're made with flat-leaf parsley, also called Italian parsley, which tastes much more robust than the curly variety.