Five layers of quintessential Mediterranean flavors — hummus, chickpeas, feta, scallion and herbs, and tzatziki — make for a dip ideal for a party or a hearty vegetarian main.

In colder areas, parsley leaves usually die back when a hard frost hits. However, cold-weather gardeners can continue to grow ...

Flat leaf parsley, also called Italian parsley, has a stronger flavor and is used more frequently as an ingredient in salads and cooked dishes. You can also find dried parsley in stores.

Parsley comes in three main varieties: flat leaf, curly leaf and parsley root. Flat leaf or Italian parsley can grow up to 3 feet tall, and has leaves that look like celery or cilantro and are ...

Parsely: "From stem to leaf, parsley is a thicker and sturdier herb than cilantro," says Celine Beitchman, chef and director of nutrition at the Institute of Culinary Education.

2 tablespoon finely chopped parsley, plus 1 cup packed parsley leaves. Kosher salt. Freshly ground black pepper. 2 tablespoons water. 1/3 cup extra-virgin olive oil, plus more for brushing.

Instructions: In a blender, combine the parsley leaves, garlic, pine nuts, 1/4 cup olive oil, serrano, lemon juice, black pepper, teaspoon of salt and about 1/4 cup of water.

1 bunch parsley, leaves and tender stems roughly chopped; Zest and juice of 1 lemon; Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat.