RSS feeds allow Web site content to be gathered via feed reader software. Click the subscribe link to obtain the feed URL for this page. The feed will update when new content appears on this page.

Parsley

A collection of news and information related to Parsley published by this site and its partners.

Top Parsley Articles

Displaying items 157-168
  • Test Kitchen bonus: Add Florida stone crabs to your menus

     
    Honey Citrus Stone Crab Claws with Hearts of Palm Salad 4 servings 3 pounds medium stone crab claws, cooked and chilled 1/2 cup sugar 1/2 cup rice wine vinegar 1/4 cup honey 1/2 cup orange or tangerine juice 8 hearts of palm, fresh or canned 1/4 cup red...
  • April 18: Lunchbreak - Chicken Piccata

    April 18: Lunchbreak - Chicken Piccata
    National ProStart Student Invitational April 29 Overland Park, Kansas prostart.restaurant.org Chicken Piccata Ingredients: 4 boneless skinless chicken breasts 1 cup all-purpose flour 1/2 tsp salt 1/2 tsp white pepper 3/4 tsp garlic powder 1 Tbs olive...
  • April 21: Lunchbreak - Sherry Piccata Pork Tenderloin

    April 21: Lunchbreak - Sherry Piccata Pork Tenderloin
    Clever Cleaver Brothers www.clevercleaver.com Sherry Piccata Pork Tenderloin (Recipe developed by The Clever Cleaver Brothers) Ingredients: 2 Tablespoons butter 2 cloves minced garlic 1/4 cup flour 1/2 teaspoon paprika 1/4 teaspoon salt 1/8 teaspoon...
  • March 23: Lunchbreak - Paella Vegetariana

    March 23: Lunchbreak - Paella Vegetariana
    La Taberna Tapas 1301 South Halsted Chicago (312) 243-9980 LaTabernaTapas.com National Paella Day at La Taberna Tapas Sunday, March 27, 2011 Paella Cooking Class, 12:00 p.m. $30 per person Paella Flight, $18 5:00 p.m. - 10:00 p.m. To read more about...
  • April 28: Lunchbreak - Mediterranean-Style Roasted Red Pepper and Lentil Salad with Lemon Vinaigrette

    April 28: Lunchbreak - Mediterranean-Style Roasted Red Pepper and Lentil Salad with Lemon Vinaigrette
    Pooja Mottl For more tips and recipes: www.poojasway.com Mediterranean-Style Roasted Red Pepper & Lentil Salad w/Lemon Vinaigrette Yield: 4 to 4 1/2 cups (salad) and 3/4 cup (dressing) Serves: 4 Ingredients: Salad: 1 Tablespoon extra virgin olive...
  • May 5: Lunchbreak - Tinga De Pollo Poblano

    May 5: Lunchbreak - Tinga De Pollo Poblano
    Chef Ana Garcia www.lavillabonita.com Tinga De Pollo Poblano Chicken "Tinga Poblana" Style Stew Ingredients: 2 lbs. chicken cooked in water and shredded (can be shredded rotisserie chicken if you are in a hurry) 8 ounces Mexican chorizo (look for the...
  • May 10: Lunchbreak - Persian Mega Meatballs

    May 10: Lunchbreak - Persian Mega Meatballs
    Reyna Simnegar To purchase a copy of the book: Persian Food from the Non-Persian Bride Persian Mega Meatballs Kufteh Sabsi If you are using turkey to make this recipe, add 1 tablespoon of oil to the mix. To prevent the meat from sticking to your...
  • January 28: Lunchbreak - Beef and 3 Bean Chili

    January 28: Lunchbreak - Beef and 3 Bean Chili
    The Chili Cook-off at the Arboretum of South Barrington Saturday, January 29 1:00 - 3:00 p.m. The Arboretum of South Barrington 100 W. Higgins Road South Barrington Tickets may be purchased at www.shopthearboretumsb.com Ruth's Chris Steakhouse 100 West...
  • March 31: Lunchbreak - Wrigleyville Rooftops' Pasta Salad

    March 31: Lunchbreak - Wrigleyville Rooftops' Pasta Salad
    Wrigleyville Rooftops 1032 West Waveland 3609 North Sheffield 3643 North Sheffield Chicago (773) 248-7663 www.WrigleyvilleRooftops.com Marinade for Chicken Breasts Ingredients: olive oil chopped fresh parsley 1 cup pineapple juice 1 tsp whole black...
  • February 1: Lunchbreak - Winning Slow Cooker Recipe

    February 1: Lunchbreak - Winning Slow Cooker Recipe
    Diane Werner and Contest Winner Judy Armstrong Taste of Home Magazine Italian Chicken Chardonnay Recipe courtesy of Judy Armstrong and Taste of Home Magazine Prep: 20 min. Cook: 5 hours Yield: 6 servings Ingredients: 2 teaspoons paprika 1 teaspoon...
  • February 11: Lunchbreak - Maine Lobster with Vanilla Beurre Blanc and Hazelnuts

    February 11: Lunchbreak - Maine Lobster with Vanilla Beurre Blanc and Hazelnuts
    Bistrot Zinc 1131 N. State Street Chicago www.bistrotzinc.com To read more about the restaurant: metromix.com Citrus and Shaved Fennel Salad with Blood Orange Vinaigrette Serves: Two Ingredients: 2 blood oranges, one segmented and one for juice 1...
  • April 7: Lunchbreak - Mexican Chocolate Linguini with Smoked Duck, Brandied Cherries and Shaved White Chocolate

    April 7: Lunchbreak - Mexican Chocolate Linguini with Smoked Duck, Brandied Cherries and Shaved White Chocolate
    Mercat a la Planxa 638 South Michigan Avenue Chicago (312) 765-0524 www.mercatchicago.com To read more about the restaurant: metromix.com Mexican Chocolate Linguini with Smoked Duck, Brandied Cherries and Shaved White Chocolate (Recipe from Iron...