Author: James Beard
Author: Bon Appétit Test Kitchen
Author: Chad S. Luethje
Author: Kemp Minifie
Author: Victoria Granof
This dish borrows the flavors of shish barak-lamb and pine nut dumplings form the Levant-and spins them in a pasta direction. No dill? Chives and parsley would be great. No lamb? Use another ground meat...
Author: Sohla El-Waylly
Author: Thomas R. Fox
Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.
Author: Chris Morocco
Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...
Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!
Author: Trine Hahnemann
This rice dish-flavored with rose petals, mint, parsley, dill, and cilantro-is based on the Persian rice pilaf known as sabzi polo.
Author: Andy Baraghani
Author: Lana Sills
Author: Karen Adler
Author: Jamie Oliver
Author: Bonnie Sanders Polin, Ph.D,