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
Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Senior Culinary Buyer
The Culinary Institute of America - Greystone Campus
St. Helena, CA
Corporate Executive Chef
American Food & Vending
Syracuse, NY
Culinary Management Training Program
Hilllstone Restaurant Group
Multiple Locations, SL_Multiple Locations