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Entries tagged with 'parsley'

Summer Bean Salads: Greek Butter Bean Salad With Tomatoes, Dill, and Oregano

Jennifer Olvera Post a comment

Inspired by gigantes plaki (Greek-style baked beans), this flavorful salad features butter beans enveloped in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon. More

Greek Butter Bean Salad With Tomatoes, Dill, and Oregano

Serious Eats Jennifer Olvera 1 comment

Inspired by gigantes plaki (Greek-style baked beans), this flavorful salad features butter beans enveloped in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon. More

Sunday Supper: Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream

Sunday Supper Jennifer Olvera 8 comments

The first time I made this dish was for Christmas dinner, and it was an instant hit. Who can resist buttery-tender beef tenderloin with a red wine marinade and not one, but two sauces: a pan sauce made with the drippings and extra marinade, and a parsley, dill, and mint-flecked horseradish cream? More

Red Wine-Marinated, Roasted Beef Tenderloin With Herb-Horseradish Cream

Serious Eats Jennifer Olvera 1 comment

Red wine and herb-marinated beef tenderloin pairs with pan sauce and mint, parsley and dill-stippled horseradish cream. More

Boiling Bacon With Parsley Sauce From 'My Irish Table'

Cook the Book Kate Williams 8 comments

Cathal Armstrong serves this "boiling bacon," or brined pork belly, for Halloween, but that doesn't mean we can't enjoy it in March. It is, after all, comforting enough to tide us through the rocky weather of early spring, and the bright, herbaceous parsley sauce with which it's served has hints of the warm weather to come. More

Boiling Bacon with Parsley Sauce From 'My Irish Table'

Serious Eats Kate Williams Post a comment

Cathal Armstrong serves this "boiling bacon," or brined pork belly, for Halloween, but that doesn't mean we can't enjoy it in March. It is, after all, comforting enough to tide us through the rocky weather of early spring, and the bright, herbaceous parsley sauce with which it's served has hints of the warm weather to come. More

Meat Lite: Roasted Cauliflower Soup With Bacon and Parsley Oil

Lauren Rothman Post a comment

Many people consider soup easy to make, but I view it as a challenge: I want to layer in as much flavor as possible, and that involves a little bit more effort than just throwing vegetables in a pot and covering them with water. This creamy, nutty-tasting soup gets an extra punch of flavor from crumbled bacon and bright parsley oil. More

Roasted Cauliflower Soup With Bacon and Parsley Oil

Serious Eats Lauren Rothman 3 comments

This creamy, nutty-tasting soup gets an extra punch of flavor from crumbled bacon and bright parsley oil. More

Mollie Katzen's Green Rice with Grapes and Pecans

Serious Eats Kate Williams Post a comment

Between the bright, lemony, parsley-filled dressing, the sweet grapes, and the crunchy pecans, it's easy to see why this green rice salad is a hit. More

Sunday Supper: Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets

Sunday Supper Jennifer Olvera Post a comment

Vibrant pesto, made from pistachios and mint, is a lively companion for grilled flank steak and sweet, roasted beets. More

Grilled Flank Steak with Pistachio-Mint Pesto and Roasted Beets

Serious Eats Jennifer Olvera 1 comment

Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets. More

Lunch Box: Make-Ahead Bulgur Pita Pockets with Spiced Chickpeas, Carrots, and Tahini

Suzanne Lehrer Post a comment

Heaps of fresh parsley, paprika, and coriander add tons of bright flavor to this hearty bulgur dish, stuffed into a pita and held together with some lemony tahini. More

Clam, Chili, and Parsley Pizza from 'Franny's'

Cook the Book Kate Williams 1 comment

We've waxed rhapsodic about the clam pie at Franny's on more than one occasion. We've even covered the recipe before. But the restaurant's new cookbook shows what good a few years of tweaking can do—here are their detailed instructions for rolling, topping, and baking the pizzeria's creamy, ocean-heavy pie in your very own kitchen. More

Clam, Chili, and Parsley Pizza from 'Franny's'

Serious Eats Kate Williams Post a comment

We've waxed rhapsodic about the clam pie at Franny's on more than one occasion. We've even covered the recipe before. But the restaurant's new cookbook shows what good a few years of tweaking can do—here are their detailed instructions for rolling, topping, and baking the pizzeria's creamy, ocean-heavy pie in your very own kitchen. More

Make-Ahead Marinated Cucumber Salad with Radishes, Dill, and Shrimp

Serious Eats Suzanne Lehrer 2 comments

Cucumbers and radishes are the perfect, refreshing candidates for a salad that can improve while sitting in dressing overnight. The tangy, shallot vinaigrette I used as a marinade—just shallots, apple cider vinegar, olive oil and a big pinch of salt—is my go-to, and it never fails me. More

Sunday Supper: Spiced Sour Cherry-Glazed Ham With Parsley Potatoes

Sunday Supper Jennifer Olvera 3 comments

Fragrant, sour cherry-glazed ham and parsley potatoes offer comfort to the nth degree. More

Spiced Sour Cherry-Glazed Ham With Parsley Potatoes

Serious Eats Jennifer Olvera Post a comment

Fragrant sour cherry-glazed ham and parsley potatoes are this winter's comfort food. More

Grilled Zucchini with Olives, Parsley and Lemon

Serious Eats Lauren Rothman Post a comment

Tender grilled zucchini gets topped with a light, refreshing dressing of olives, fresh parsley, olive oil and lemon. More

Italian Salsa Verde

Serious Eats Joshua Bousel 1 comment

Italian salsa verde is kind of like chimichurri taken to the next level—it's base of parsley, oil, and garlic is familiar, but a hefty dose of capers injects a sharp briney bite. More

Gremolata

Serious Eats Joshua Bousel Post a comment

After weeks of long and/or labor intensive sauces, this gremolata was a welcomed delicious, quick, and simple condiment. More

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