Can someone please tell me how to harvest parsley correctly? Do I cut it at the base like chives, or just snip off the leaves? Should I expect the plant to last throughout the summer or do I need to reseed like cilantro?
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.
This is not your typical lasagna. It’s a much fresher, lighter, more produce-forward take on the classic—a bright-tasting mash-up between a tomato gratin and a lasagna that makes the most of peak-season tomatoes.