From the Recipe Creator: Once you've tried this tangy yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with Parmesan and parsley, the chicken cooks up golden ...

For the tomato sauce, heat the oil in a medium saucepan over medium-high heat. Saute the onion and garlic, stirring, until lightly browned, about 3 minutes. Add the tomatoes and the oregano and basil, ...

Because most of us haven't yet dusted off our outdoor grills, these lamb kebabs are broiled. Your broiler, a fine alternative to grilling, gives you everything except a smoky flavor. Use boneless leg ...

Parsley is so much more than a garnish. Here & Now resident chef Kathy Gunst shares six recipes. (Kathy Gunst) Do you think of parsley as a decoration? For Here & Now resident chef Kathy Gunst, ...

Dried chickpeas that have been soaked overnight and cooked boast a much deeper flavor than canned, which may be substituted if you're in a hurry. For this recipe, only the fennel bulb is used — but ...

In all likelihood, you think of parsley not as food but as decoration. Yet parsley contains a large amount of beta carotene, vitamins B12 and folate, and more vitamin C than the equivalent amount of ...

Washington Post food writers recently answered readers’ questions: Q. Some recipes that call for parsley are explicit as to whether one should use just the leaf or also use the stem. But most don’t ...