A rich white cream sauce with mustard, nutmeg, and parsley. The sauce can be enjoyed in so many ways over chicken, roasted ...

1. In a food processor, combine the parsley and garlic. Pulse a few times to chop the mixture. Add the lemon rind and juice of 1 lemon, salt, pepper, and oregano.

Line a rimmed baking sheet with aluminum foil and fit a wire rack on top. Coat the rack generously with cooking spray. Stir ...

If you thought parsley sauce was just a basic side note, this one will absolutely change your mind. Crispy Pork Belly and the Perfect Sides. Pork belly might be the star of the show, ...

Add the parsley and process until chopped, about 10 seconds. With the machine running, add ½ cup of the oil, then process until smooth, about 1 minute, scraping the bowl as needed; set aside ...

Light a grill. Brush the chicken thighs with oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until charred in spots and just cooked through, 20 to 25 minutes.

Stir together olives, parsley, Worcestershire, vinegar, olive oil, garlic, coriander and remaining ¼ teaspoon salt in a small bowl. 3. Heat a large cast-iron skillet over high, about 5 minutes.

Return the sauce to the saucepan. Stir in the lemon juice, season the sauce with salt and pepper and keep warm. In each of 2 large nonstick skillets, heat 1 tablespoon of the remaining oil until ...