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Entries tagged with 'parsley'

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

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'

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

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

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

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

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

Shrimp with Green Sauce

Serious Eats Kerry Saretsky 4 comments

Hot roasted shrimp bathed in a Spanish green parsley sauce flowing over with garlic and olive oil. Buy a loaf of bread... per person. You'll want to lap this up. More

As-Good-As-Cole-Slaw Cabbage and Parsley Salad

Serious Eats Kerry Saretsky 3 comments

Finally, parsley takes center stage in this lighter-than-slaw cabbage salad, flavored with anchovies and capers and chives. More

Sauced: Chimichurri Sauce

Serious Eats Joshua Bousel 23 comments

My first Chimichurri sauce was a real revelation. I made it on a whim to go with a flank steak, but was unprepared for just how well this Argentinian parsley-based sauce complements beef. Since then, I've been making it with some regularity, and bringing this Chimichurri enlightenment to others. More

Cook the Book: Fried Halloumi Salad

Serious Eats Caroline Russock 2 comments

The salad of tomatoes, cucumbers, red onions and olives is wonderful on its own, full of bright Mediterranean flavors with just the right amount of heat, but once you put a slice or two of quick-fried halloumi on top all bets are off—it's almost like a Greek salad gone wild. Dipped in flour spiked with smoked paprika, the cheese has a wonderful crust and a moist, salty center, making it into something that you could easily serve (minus the salad) as an hors d'oeuvre or classier version of mozzarella sticks. More

Farro, White Bean, and Preserved Lemon Salad

Serious Eats Blake Royer 6 comments

This recipe with white beans is probably my favorite farro salad yet. The creamy beans play a huge role in that, along with the sweet tender leeks and fresh parsley. But it's the chunks of salty, citrusy preserved lemon, a condiment often used in Moroccan cooking, that really takes this salad to the next level. More

Grilling: Mustard and Herb Crusted Rack of Lamb

Serious Eats Joshua Bousel 7 comments

I rarely miss an opportunity for rack of lamb, and the herb and breadcrumb coating made this perfectly medium-rare rack exemplary. A masterpiece in my mind, but was it enough to coax a lamb lover out of my lamb-averse wife? More

Cauliflower Stew with Lamb

Serious Eats Nick Kindelsperger 3 comments

This stew is kind of a miracle. Potatoes and cauliflower add the most body here, and the ground lamb helps lend a little meaty punch to each bite. At the end, it looks like it will be too heavy and thick, but then you pour some lemon juice to cut right through everything. More

Grilled Panzanella Salad

Serious Eats J. Kenji López-Alt 1 comment

Note: Use extremely ripe tomatoes, preferably ones that are beginning to split open. Salad is best eaten within one hour of composing.... More

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