I bought a bunch of parsley which I usually set in water, cover it with a plastic bag. This last a week and I toss the parsley. I heard that parsley freezes well and I would appreciate knowing how I can save it for later use.
A quick sauté keeps calamari tender, while garlic, lemon, and parsley brighten up the gentle oceanic flavor of the squid. Serve with crusty bread for getting every last drop of the buttery sauce. Read more.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.