Parsley is a great herb—but what do you do with whole bunches of it? Here are, ahem, a *bunch* of ideas.
Put your leafy leftovers to work by blending up a homemade herb rub.
Get sauced on St. Patrick’s Day -- with parsley, not green beer.
A shrimp dish that will be on the table in 20 minutes, after a quick trip to the fishmonger.
Merrill makes a soup to cool us down as the days heat up.
Stuff a few bunches of alliums into a cheesy rice pie, and call it spring.
Move over, pesto -- this bright, parsley-filled sauce sings of spring.
Green cake is the new green beer. And parsley is the new dessert.
We recap our favorite of Alice's recipes -- it's just so hard to choose.
Alice's version of the endlessly adaptable salsa verde.
What we lack in counter space, we make up for in resourcefulness.
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