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Recipes using: parsley leaves
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Introduce seafood to the skewers with this succulent recipe that's easy to follow and will have you enjoying a delicious dinner in no time!
Cheese and Pasta Pie recipe
Serve these waffles with asparagus and topped with sauteed morels in and herb garlic butter in the spring, when asparagus is in season.
Try something new when it comes to salad with this tasty and scrumptious variation.
Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.
A quick and easy way to use up your leftover by making this delicious spread.
Yes from the year 1475. Platina mentions several odd fishes not usually used today as food, such as cuttlefish, scorpions, lampreys and sea-lion. But most of his fish are still favorites-eels, lobsters, crabs, oysters, sturgeon and sturgeon eggs (which he calls caviar), salmon, sole, etc., and he gives a recipe for a Squid Dish for Days of Abstinence. Although squid is eaten today in the South of France and Greece, and can be found in special fish shops here, I would prefer salmon or halibut. But if you hanker for squid, just go ahead with it if you can find some, and be sure to have the fish man prepare it for you by removing the black liquid from the backbone.