From the Recipe Creator: Once you've tried this tangy yet delicate lemon chicken piccata, you won't hesitate to make it for company. Seasoned with Parmesan and parsley, the chicken cooks up golden ...

Because most of us haven't yet dusted off our outdoor grills, these lamb kebabs are broiled. Your broiler, a fine alternative to grilling, gives you everything except a smoky flavor. Use boneless leg ...

The big soup -- it’s minestrone. That’s literally what it means. And it’s not just the big soup, but the big summer soup, because of all the fantastic vegetables you can get at the markets or from ...

Being in the restaurant business and working long hours makes it hard to eat out. However, there are a few restaurants in town I cherish — one of them in a tiny little Greek café called Kriti Kitchen.

This basic recipe for fresh egg noodles is studded with bright green parsley. Serve the noodles simply buttered, or with this Squash-and-Tomato Sugo. Vicky Bennison is the creator of Pasta Grannies, a ...

When potatoes and carrots reach desired softness, add one can of beans with their juice, two bay leaves, 2-3 tablespoons of ...

Washington Post food writers recently answered readers’ questions: Q. Some recipes that call for parsley are explicit as to whether one should use just the leaf or also use the stem. But most don’t ...