Parsley is much more than a garnish

04/4/2013 | Washington Post, The

Many American chefs relegate the parsley leaf to an unnecessary garnish, but food writer Emily Horton hopes to change its reputation. European and Middle Eastern chefs use parsley leaves in many ways, from flavoring soups and meats to forming the base of versatile sauces such as Italy's salsa verde. "Use them whenever you want a hint of something lively and you don’t want that hint to get in the way of everything else," Horton writes.

View Full Article in:

Washington Post, The

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX