Parsley is so much more than a garnish. Here & Now resident chef Kathy Gunst shares six recipes. (Kathy Gunst) Do you think of parsley as a decoration? For Here & Now resident chef Kathy Gunst, ...

Turn fresh parsley into a refreshing tabbouleh salad packed with herbs, bright flavors, and satisfying textures. This easy ...

Place the parsley, garlic, drained capers and salt in the food processor and pulse to chop the parsley. Add the oil gradually though the feeding tube, processing until the oil is incorporated and the ...

These Blistered Green Beans with Preserved Lemon and Parsley by Claire Ragozzino make an amazing side for your holiday meal, or for any meal for that matter! Not your basic boring green beans, with ...

Dried chickpeas that have been soaked overnight and cooked boast a much deeper flavor than canned, which may be substituted if you're in a hurry. For this recipe, only the fennel bulb is used — but ...

Alex Guarnaschelli is an Iron Chef, Food Network celebrity chef, author of Old-School Comfort Food and the executive chef at New York City’s Butter restaurants. Read her PEOPLE.com blog every Tuesday ...

Resting this enriched pasta dough for the full 2 hours is essential to the final texture. Too short of a rest results in puffy, thick noodles, while a well-rested dough rolls into thin, tender pasta.

OGDEN NASH said that "parsley is garstley," but I couldn't disagree more. Its vibrant flavor, bright-green color and crisp texture make it a great addition to most any savory dish. And it is woefully ...

This recipe came to The Times in a 2012 magazine article by David Sax about the goose-matzo-ball soup he discovered at Fülemüle, a tiny restaurant in Budapest which serves Hungarian-style Jewish ...

On this late June day, my garden is flooded with magic afternoon light. My huge bundle of sage plants is crowned with purple flowers. I rub my hands through the herb as I pass by, and its earthy, ...