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Article: FOOD;Parsley Takes a More Assertive Role - New York Times
- Article from:
- The New York Times
- Article date:
- April 14, 1996
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PARSLEY is the herb taken for granted. A few sprigs solve the garnish problem. A scattering of chopped leaves enlivens almost any dish with a bright bit of green.But parsley can take a more assertive role, becoming the primary component of a sauce. Not only can it stand in for basil in a pesto, it can also be the basis of a variety of green sauces like those that follow. And it is the essential seasoning for classic boiled potatoes.Flat-leaf Italian parsley is usually preferred by chefs for its richer flavor. Curly parsley makes a prettier garnish.
Salmon in Parsley Sauce Total time: 20 minutes3tablespoons finely chopped flat-leaf parsley 4teaspoons capers 1tablespoon finely minced scallion ...
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Article: PURITY OF OLIVE OIL QUESTIONED.(FOOD)(Statistical Data Included)
Daily News (Los Angeles, CA);
January 25, 1996 ;
607 words
...Byline: Sheila Muto The New York Times Olive oil is promoted for its healthful qualities...United States. Only 4 percent were pure olive oil; the rest were adulterated with other...go after companies that claim to sell olive oil but really bottle something cheaper...
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