"parsley" news and stories

Zucchini is a shape-shifter if you give it half a chance. Or, I should say, if you give it a go on a mandoline. Sliced lengthwise, about one-eighth-inch thick (which you can also do it with a sharp knife, but it's easier with a mandoline), zucchini ribbons can stand in for regular pasta. (Steam them for a couple of minutes until they're crisp-tender.) Whether you need a gluten-free base or if you're just in the mood to experiment and amp up the vegetables, whisper-thin zucchini slices are the answer.

And basil, with its heady fragrance and luscious taste, doesn't always have to be the go-to herb for pesto. Parsley may not be the showiest herb at the market, but, when combined with almonds, as in this recipe, it makes a subtly seductive pesto.

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What's the French secret to flavorful soups, stews and braises ? It's all tied up.

Bluefish with Fava Beans, Corn, Tomatoes and Fresh Herbs. Photo: Rebecca Flint Marx

Let's face it: ever since Hannibal Lecter sung their praises in "The Silence of the Lambs," fava beans haven't enjoyed the greatest associations -- particularly where Chianti and liver are involved.

And that's a shame, because they're some of the most flavorful and versatile treats that summer has to offer. In season for a few precious weeks, favas -- which have been enjoyed throughout the world for about 5,000 years and are packed with so much protein they've been called "the meat of the poor" -- can be used in everything from salads and purées to soups and pasta dishes.

When the flat, wide beans are shelled and blanched, they adopt a vibrant grassy hue and buttery texture that enriches any meal, and their rapid cooking time makes it easy to incorporate them into a quick weeknight dinner -- or into lunch the following day. While stringing and shucking the beans (which, unshelled, are about five inches long) is a bit labor-intensive, it's one of those activities that's all but made for summer, particularly if you have a porch, some time on your hands and a glass of something cold by your side.

I love garlic. I grew up on it. In my house, there were two things always on-hand to season a dish -- pepper and garlic powder. (My family almost never used salt!) I can't do without either, and that also means that I eat a lot of garlic-flavored dishes, like garlic mashed potatoes. (Good to keep the vampires away, and the mens.)

But now I have a new beloved mashed potato flavor -- chives and parsley. Wanting something fresh and light to go with my Lamb Hunter-Style, I found this recipe on Epicurious for Chive and Parsley Mashed Potatoes. It's not quite as easy as throwing a little garlic into the mix, but the effort is worth the great flavor.

The trick to the green and tasty taters -- an herb olive oil. Just puree 1 cup of fresh chives, 3/4 cup fresh parsley, 1/4 teaspoon of salt, and just over 1/2 a cup of olive oil. Once it is smooth, push it through a metal sieve. Take the remaining oil and pour some, to taste, into your potatoes. Since nothing is cooked, you get that fresh and light herb taste, which makes the potato a great addition to any rich and heavy meat dish.

Okay ... I have to admit that I cheated just a little and sprinkled some garlic-flavored sea salt on top, which made it even more delish!

• With Vitamin C and antiseptic qualities, parsley is a great biennial herb to munch on in the winter.*
• Life Choices Mac and Cheese -- Branded as a healthy option, it does have more fiber and other goodies, but maybe not as much as you'd think.
• Recipe: Kung Pao Tofu with Broccoli and Peanuts
• Three not-so-glowing restaurant reviews, mixing past and present: Carman's, Le Papillon, and Peter's Chung King Restaurant.
• Gordon Stimmell outlines this week's highly rated wine releases.

*The above picture is my shooting-up-like-a-madman and recently transplanted parsley, so don't be turned off by the warnings of difficulty!