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    May 7, 2013 |Story| South Florida Sun-Sentinel

  1. Snapper Vesuvio

    This dish has been served at South Florida restaurateur Tony Bova's various restaraunts. A version using flounder is now the menu at his Mario's Osteria, 1400 Glades Road, Boca Raton. (561-239-7000, mariososteria.com)  
    This dish has been served at South Florida restaurateur Tony Bova's various restaraunts. A version using flounder is now the menu at his Mario's Osteria, 1400 Glades Road, Boca Raton. (561-239-7000, mariososteria.com)       For artichokes:      8 baby...

    Tags: Salt, Lemons

    2. May 7, 2013 |Story| South Florida Sun-Sentinel

  2. Casa d' Angelo Snapper Livornese

        Adapted from Chef Angelo Elia, who now serves this one of his several restaurants, D'Angelo Trattoria, 9 SE Seventh Ave., Delray Beach.
        Adapted from Chef Angelo Elia, who now serves this one of his several restaurants, D'Angelo Trattoria, 9 SE Seventh Ave., Delray Beach. Read John Tanasychuk's review of D'Angelo Trattoria.      3 tablespoons extra-virgin olive oil      1 (8-...

    Tags: Olives, Dining and Drinking, Salt, Kosher Salt, Tomatoes

    3. May 7, 2013 |Story| WSBT-TV

  3. Catch Fish Scampi

    You can have our Fresh Catch Fish Scampi on the table in under half an hour -- honest! And it's so tasty, you'll no doubt add it to your normal dinner rotation after trying just one bite. Serves: 4 Cooking Time: 20 min   What You'll Need: - 3/4 cup...

    Tags: Butter, Salt

    4. May 4, 2013 |Column| Allentown Morning Call

  4. Give mom a little herb for Mother's Day

    Mother's Day is just a week away and people everywhere are struggling to think of the right gift. For the right price, of course.
    Mother's Day is just a week away and people everywhere are struggling to think of the right gift. For the right price, of course. The holiday presents a dilemma for a cheapster. You want to spend just enough to show mom you love her, and not a penny...

    Tags: Mother's Day, Downstream Oil and Gas Activities, Tomatoes, Emmaus, Allentown

    5. Apr 27, 2013 |Story| Chicago Tribune

  5. Edible economics

    There's no doubt that vegetable gardening is hot. Folks who've never grown a radish suddenly want to plant pots or plow up their lawn so they can add fresh food to the table. The upside: You can harvest edibles untouched by synthetic chemicals, and the...

    Tags: Beets, Cabbage, Tomatoes, Arable Farming, Cantigny Park

    6. Apr 8, 2013 |Story| Allentown Morning Call

  6. 5 Reasons To Eat The Garnish-parsley

    Parsley, that little green garnish on every plate, is an often overlooked super food. Teaming with enormous benefits, here are just 5 reasons to use this leafy green as more than culinary décor.
    Parsley, that little green garnish on every plate, is an often overlooked super food. Teaming with enormous benefits, here are just 5 reasons to use this leafy green as more than culinary décor. UNIQUE FLAVONOIDS: Parsley contains the powerful...

    Tags: Beta-Carotene, Vitamin Therapy, Iron (dietary supplement), Vitamin C, Potassium (dietary supplement)

    7. Apr 30, 2013 |Story| Los Angeles Times

  7. Recipe: Crisp-Skinned Salmon With Summer Succotash and Creamed Corn

    <strong>Note:</strong> Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its secret is not in the mix of ingredients or in any fancy creative strokes; it's in the way Keller dries the skin of the fish so that it fries to a bacon-y crispness. It's a little thing, but it means so much to the dish. To dry the skin of the salmon, drag a knife blade gently but firmly over the skin several times, almost as if you are sharpening a razor on a strop. Use enough pressure to bring any water to the surface of the skin, then reverse direction to squeegee the water off the skin. Dry your blade and repeat until no more water rises to the surface. Place the filets skin-side up in a covered container that allows space between the skin and the lid to facilitate more drying until it's time to prepare them.
    Note: Thomas Keller of the French Laundry in Yountville is one of America's greatest chefs in addition to being a Food section columnist. This recipe is an example of how sometimes it is the simplest things that elevate a dish from good to great. Its...

    Tags: Fava Beans, Salt, Whipping Cream, Heavy Cream, Recipes

    8. Apr 3, 2013 |Story| Chicago Tribune

  8. Meatballs: Little flavor bombs

    Meatballs embrace the best merits of ground meat. They are economical per pound, easy to portion and play well with others, especially bold flavors such as fresh herbs, spices and cheese. In our house, we welcome highly-seasoned versions as well as those cooked golden and sauced creamily.
    Meatballs embrace the best merits of ground meat. They are economical per pound, easy to portion and play well with others, especially bold flavors such as fresh herbs, spices and cheese. In our house, we welcome highly-seasoned versions as well as...

    Tags: Meatballs, Salt, Veal, Sandwiches, Breads

    9. May 4, 2013 |Story| Los Angeles Times

  9. Restaurant recipes: Salad and frittata from Gayle's in Capitola

    <strong>Dear SOS:</strong> I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. <a href="http://www.gaylesbakery.com/">Gayle's Bakery &amp; Rosticceria</a> is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad and a very yummy artichoke frittata. Could you please try to get the recipes?
    Los Angeles Times
    Dear SOS: I recently visited the beautiful little town of Capitola, next to Santa Cruz on the California coast. Gayle's Bakery & Rosticceria is a special place. Along with mouth-watering baked goods, I enjoyed two delicious dishes: a kale and quinoa salad...

    Tags: Salt, Kosher Salt, Lifestyle and Leisure, Tomatoes, Salads

    10. Apr 17, 2013 |Story| WSBT-TV

  10. Idaho Potato Crab Cakes

    The people have spoken, and Bertie's recipe for these delicious Idaho Potato Crab Cakes was the one you chose as the winner of our first ever Idaho Potato Recipe Contest! Serves: 4 Cooking Time: 40 min   What You'll Need: - 1/4 cup chopped fresh...

    Tags: Seafood, Lifestyle and Leisure, Cheese, Soups, Foods and Beverages

    11. Apr 6, 2013 |Story| LAT - HOLD Archive

  11. Jonathan Gold | L.A. restaurant review: Chi Spacca is all about the meat

    The first time you visit Chi Spacca, you are probably going to want the <em>bistecca fiorentina</em>, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems almost geological. Is there a sauce, a potato or a decorative sprig of parsley? There is not &mdash; just the steak, which feeds four, willed into slices the size of poker decks, plus the bone and a small, salty puddle of olive oil and blood should you find yourself in need of a condiment. The experience of meat, abetted by small, sharp steak knives that resemble scalpels, does not generally get any purer than this.
    Los Angeles Times Restaurant Critic
    The first time you visit Chi Spacca, you are probably going to want the bistecca fiorentina, a sizzling cliff of meat that weighs in at a stunning 42 ounces, all salt and char and dripping red flesh, rising from the plate in a spectacle that seems...

    Tags: Salami, Lifestyle and Leisure, Restaurants, Foods and Beverages, Pork Chops

    12. Apr 12, 2013 |Story| Aberdeen News

  12. Seven steps to creating a soup

    FARGO, N.D. - “I made the wild rice soup mix, but I added a few things,” my husband commented one day on our way home. “That sounds good,” I responded. “We had carrots, celery and onions in the fridge, so I chopped them and added them to the soup,” he...

    Tags: Electrical Appliance, Lifestyle and Leisure, Thyme, Pasta, Foods and Beverages

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Parsley Photos
Very lightly oil the bottom of a 13 1 / 2-by-9 5 / 8-by...
(April 2, 2013)
Gianni's Lasagna
Due to a high fat content, capons are tender, and make...
(April 2, 2013)
Capon broth with tortellini
in America," by Lidia Matticchio Bastianich (Alfred A....
(February 13, 2013)
Scaloppine in lemon sauce
 » All 29 Parsley photos