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.
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Entries tagged with 'parsley'
Red wine and herb-marinated beef tenderloin pairs with pan sauce and mint, parsley and dill-stippled horseradish cream.
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.
This creamy, nutty-tasting soup gets an extra punch of flavor from crumbled bacon and bright parsley oil.
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.
Offering an update on traditional pesto, this minty rendition finishes marinated, grilled flank steak and is served with roasted golden beets.
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.
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.
Fragrant sour cherry-glazed ham and parsley potatoes are this winter's comfort food.
Tender grilled zucchini gets topped with a light, refreshing dressing of olives, fresh parsley, olive oil and lemon.
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.
After weeks of long and/or labor intensive sauces, this gremolata was a welcomed delicious, quick, and simple condiment.
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.
Finally, parsley takes center stage in this lighter-than-slaw cabbage salad, flavored with anchovies and capers and chives.
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.
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.
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.
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?
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.
Note: Use extremely ripe tomatoes, preferably ones that are beginning to split open. Salad is best eaten within one hour of composing....