1 large bunch flat-leaf parsley leaves and stems (2 packed cups ... Cut the lamb into 1 1/2-inch pieces. In a bowl, combine the lamb and onion-parsley marinade. Toss well. Cover with plastic wrap and ...

Belgian endive leaves are an inviting vessel to hold a wide assortment of flavorful fillings. I like to call these appetizers ...

Combine parsley and radishes or shallots in a medium bowl. Toss in red wine vinegar, olive oil and a pinch of salt. Taste and adjust seasonings as needed. Serve chops alongside the parsley salad.

Reserve the milk, discarding the bay leaf. Place the cooled mash in a bowl and stir in the lemon ... in the oven for 8–10 minutes. For the parsley sauce, melt the butter in a small non-stick ...