A time for succulent squash, impossibly sweet corn, life-altering tomatoes, and, perhaps most thrilling of all, utterly ...

It is possible to freeze parsley for long-term storage. However, you'll want to avoid placing it right into a freezer bag or ...

Finely chop 2 medium scallions and 1 garlic clove. Pick the leaves from 7 fresh thyme sprigs until you have 2 teaspoons, then coarsely chop. Pick the leaves from 8 fresh parsley sprigs and ...

Keep flipping, about every minute, until chops are golden on both sides, about 8 minutes total. They are done when caramelized in color and the internal temperature reaches about 145 degrees. Let ...

And since I’ve already strayed from tradition, I often adapt my basic gremolata formula to use up any bundle of herbs wilting in my fridge. I’ll chop any soft but hardy herb for the base (like ...

Add the parsley, pulse to chop, then run the processor to incorporate lemon juice and olive oil. The salsa verde easily comes together while you sear bone-in pork chops.