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 ...

Herbs are a versatile plant for the garden. They are both ornamental and edible, and many are used in herbal remedies. They ...

Familiar Touch will probably stymie viewers who like their films moving with appointed speed, and I imagine audiences in the bloom of youth will shrink from it in horror. Yet others may see themselves ...

Stage star Kathleen Chalfant plays a woman adjusting to memory care.

Pintxos are the Basque region's answer to tapas. Thread and grill sticky-sweet pork belly, meaty shrimp, and bright, quick-pickled tomatoes for a whimsical appetizer with plenty of flavor.

Now that school is out and before it gets too hot, this is the time for cooking that gives us maximum flavor and the least ...

Spark up your Independence Day festivities by making salads out of potatoes, hearts of romain, tomato or fusilli pasta.

A simple yet irresistible zucchini recipe that requires no deep frying, just fresh ingredients and a bit of creativity! Begin by scooping out the zucchini pulp and seasoning it with salt, pepper ...

2) Make Chimichurri & Serve: While the pork chops are grilling, prepare the chimichurri sauce. In a small bowl, combine the chopped parsley, minced garlic, red wine vinegar, and 1/4 cup of olive oil.

Finely chop the parsley stems from the bunch and reserve the leaves to make the pistou. Heat the olive oil in a soup pot over medium-high heat for about a minute. Add the onion, sprinkle with 1 ...

Add pork chops and cook until browned and cooked through, about 4 minutes per side. Transfer to a plate. 3. Reduce heat to medium. Add shallot and cook, stirring, for 1 minute.