parsley recipes

Marjoram Sauce with Capers & Green Olives
Marjoram Sauce with Capers & Green Olives - February 18, 2013

Pungent, herby, and assertive, this is an incredibly versatile sauce. From Deborah Madison's new book, Vegetable Literacy, it's made with pounded capers, walnuts, green olives, and a load of herbs - the perfect slather for everything from sandwiches and pasta to egg salad and vegetables.

Tarragon Oil
Tarragon Oil - September 25, 2012

Tarragon oil - one of my little secret weapons. Use it as a finishing oil on soups, as a component of anything bread-centric, and as a vinaigrette base. It's vibrant green with grassy anise notes, and just the sort of thing to keep on hand.

Hummus with Green Goo
Hummus with Green Goo - March 25, 2010

A light, almost billowy, hummus topped with "green goo" a flavor-packed, bright green emulsion made from olive oil, garlic, jalapeƱo, and parsley.

Pounded Walnut Strozzapreti
Pounded Walnut Strozzapreti - December 20, 2009

Inspired by Mona Talbott's recipe in the new Coco cookbook, a pounded walnut pesto with marjoram and parsley, tossedwith farro pasta and Pecorino cheese.

Summer Squash Gratin
Summer Squash Gratin - June 11, 2009

A decadent, crunchy-topped summer squash gratin made from thinly sliced summer squash, potatoes, oregano pesto, and brown-buttered breadcrumbs- all baked at high-temperature until the squash is tender and the top is crunchy.

Bulgur, Celery and Pomegranate Salad
Bulgur, Celery and Pomegranate Salad - December 23, 2008

This lovely, jeweled pomegranate salad recipe is from Samuel and Samantha Clark's book Moro East - toasted walnuts, celery, mint, parsley, and garlic. An easy, delicious, and a pretty addition to any table.

Herb Jam with Olives and Lemon
Herb Jam with Olives and Lemon - February 9, 2005

A Paula Wolfert recipe - this is a fantastic Moroccan spread made of a thick mash of herbs and greens, accented with smokey spices, chopped olives, and lemon.