Cooking with Parsley

Avoid the clichéd stem of curlyleaf lurking on the side of the plate, and bring the brightness of flat-leaf parsley to center stage.

Photo: John Autry


If someone asked what the color green tastes like, chimichurri might very well be an answer. The parsley and cilantro create a bright, fresh, and tart sauce with a touch of spicy heat from the red pepper flakes. A classic condiment for meat, it is extremely versatile. Try it with grilled steak, chicken, or fish; roasted lamb; roasted new potatoes, fingerling potatoes, or baby carrots; sandwiches as a dipping sauce; grilled bread; or raw oysters on the half shell.

View Recipe: Chimichurri

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