Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat...
Author: Mark Bittman
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...
Author: Florence Fabricant
Traditionally, the term "meuniere" refers to fillets of sole that are floured and sauteed quickly, then finished with lemon juice, parsley and browned butter. But there's no reason to be parochial about...
Author: Mark Bittman