Recipe by Tucker Shaw. Parsley isn’t just an accent mark in this dish, it’s a central component. Use just-picked carrots if you can (hint: They’re at the farmers market). You can roast the ...

Food Network star Aarti Sequeira’s Moroccan Carrot Salad with Parsley is bursting with texture and flavor, thanks to her clever use of a humble caramelized lemon. Here’s how the chef puts this ...

Make the dumplings: sauté the onion in the butter, put into a bowl, and add the remaining ingredients. Bring the mixture together and form into 12 little golf ball-sized dumplings.

Directions. If using capers in brine, rinse them thoroughly. If using salted capers, rinse them, soak them in 1 cup cold water for 10 minutes, and drain before proceeding with recipe.

Preheat oven to 350 degrees. Rinse buckwheat groats under cold water several minutes until water runs clear. Spread on rimmed baking sheet and toast in preheated oven 15 minutes, until golden brown.

A: You can move parsley caterpillars to any other plant that’s a member of the carrot family: garden carrots, parsley, dill, fennel, Queen Anne’s lace (also called wild carrot), milkweed ...

Toss in the carrots, parsley, and pine nuts, along with the caramelized lemon pieces, tasting as you go along in case more salt or pepper is needed.