Another woefully-underused fresh herb is the flat leaf Italian parsley. The curly kind has given it all sorts of bad ubiquitous names, but its unique flavor, especially when used as more than just a garnish, lends a brightness that too often gets ignored because the dried kind, and the restaurant abuse of the curly kind, has made it such a pariah in home cooking. Nobody remembers to use it, but it belongs in so many dishes, chopped fresh and sprinkled on at the last minute. Give it a green whirl again.
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