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.

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