Type what you have

Ingredients

• ✓ flat-leaf parsley
• black pepper
• salt
• honey
• lemon
• olive oil
• sumac
• green onion
• chive
• red onion
• raisin
• cranberry
• red bell pepper
• cucumber
• roma tomato
• lentil
• water
• couscous
• olive oil

Instructions

1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Ingredients

• ✓ flat-leaf parsley
• almond
• garlic
• olive oil

Instructions

1. 1 Combine chopped almonds and parsley on a cutting board; chop together again until very finely chopped.
2. 2 Transfer almond mixture to a bowl and add garlic. Stir olive oil into almond mixture until a thick sauce forms.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• olive oil
• yellow potato
• carrot
• salt
• garlic powder
• onion powder
• chicken broth
• cheddar cheese

Instructions

1. 1 Heat the olive oil in a pot over medium heat; cook and stir the potatoes and carrots in the hot oil until hot, about 10 minutes. Season with salt, garlic powder, and onion powder. Pour the chicken broth over the mixture; continue cooking until the potatoes and carrots are soft, 10 to 15 minutes more.
2. 2 Pour about half of the potato-and-carrot mixture into a blender. Hold the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Return the pureed soup to the pot. Stir the Cheddar cheese into the soup until melted. Ladle the soup into bowls and garnish with parsley to serve.

By Dev

Ingredients

• ✓ flat-leaf parsley
• butter
• trout
• salt
• black pepper
• lemon juice

Instructions

1. 1 Melt butter in a saucepan over medium-low heat until butter smells toasted and is golden brown, about 1 minute. Turn off heat.
2. 2 Line a baking sheet with a piece of aluminum foil. Place trout onto foil; open trout so skin sides are down. Drizzle each trout with about 1/2 teaspoon melted butter. Generously season with salt and black pepper.
3. 3 Move an oven rack to 5 or 6 inches below the heat source and preheat the oven's broiler on high heat.
4. 4 Broil trout until opaque and barely firm to the touch, 2 or 3 minutes. Remove from oven.
5. 5 Return pan of remaining melted butter over high heat; stir in lemon juice and parsley. Bring butter sauce to a boil; whisk to combine.
6. 6 Serve trout on plates and drizzle with butter sauce.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• ground beef
• garlic
• worcestershire sauce
• steak seasoning
• butter
• white bread
• colby jack cheese

Instructions

1. 1 Combine ground beef, parsley, garlic, Worcestershire sauce, and steak seasoning in a bowl; mix until thoroughly combined. Form into three equal patties.
2. 2 Heat a nonstick griddle over medium heat. Place burgers onto the warm griddle and cook to desired doneness, 4 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Remove burgers and set aside.
3. 3 Warm a second griddle over medium heat. Butter one side of each bread slice. Place 1/2 of the bread onto the griddle, buttered-side down. Add a slice of cheese, a burger, and a second slice of cheese to each one, then top with the remaining bread, buttered-side up.
4. 4 Cook until bread is golden brown and cheese is melted, 6 to 10 minutes, flipping halfway through.

By Laura

Ingredients

• ✓ flat-leaf parsley
• butter
• onion
• wild mushroom
• salt
• white wine
• heavy cream

Instructions

1. 1 Melt butter in a large skillet over medium-low heat and cook onion until soft and translucent, about 5 minutes. Add mushrooms and cook for 3 to 5 minutes. Season with salt and cook until mushrooms release their juice, about 5 minutes. Keep cooking until liquid evaporates and mushrooms are soft, about 5 minutes more. Stir in parsley and pour in white wine. Add cream and season with salt.

By Marianne

Ingredients

• ✓ flat-leaf parsley
• pizza dough
• flour
• olive oil
• garlic
• salt
• parmesan cheese

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly oil 2 baking sheets.
2. 2 Roll 1 package of pizza dough out into a 10-inch square on a lightly floured surface using a lightly floured rolling pin, using hands to pull corners. Cut square in half using a pizza wheel or sharp knife, then cut each half into 15 strips about 2/3 inch wide. Dust dough lightly with flour if necessary to prevent sticking. Gently tie each strip into a knot, pulling ends slightly to secure. Arrange knots 1 inch apart on a prepared baking sheet. Repeat with remaining dough.
3. 3 Bake in the preheated oven for 15 minutes.
4. 4 Meanwhile, combine oil, garlic, and salt in a large bowl.
5. 5 Remove knots from the oven and brush with garlic oil. Return knots to the oven and continue baking until golden brown, 5 to 10 minutes more.
6. 6 Remove knots from oven and immediately sprinkle with Parmesan cheese and parsley. Serve warm.

By ChristinaB

Ingredients

• ✓ flat-leaf parsley
• yellow onion
• red bell pepper
• salt
• black pepper
• cayenne pepper
• sherry vinegar
• olive oil

Instructions

1. 1 Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals.
2. 2 Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool.
3. 3 Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.
4. 4 Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste.
5. 5 Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• cashew
• garlic
• carrot
• lemon
• tamari
• mayonnaise
• salt

Instructions

1. 1 Combine cashews and garlic in a food processor; pulse until finely chopped. Add carrots, lemon juice, tamari, parsley, and mayonnaise; process until smooth. Season with salt.

By Barbara Sauermann

Ingredients

• ✓ flat-leaf parsley
• butter
• onion
• tomato
• salt
• parmesan cheese
• sour cream
• egg

Instructions

1. 1 Melt butter in a skillet over medium-low heat and cook onion and parsley until soft, about 5 minutes.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter.
3. 3 Spread out tomato slices in one layer in the casserole dish and season with salt. Distribute 1/2 of the onion mixture and 1/2 of the Parmesan cheese on top. Layer another row of tomato slices, season with salt, and sprinkle with remaining 1/2 of the onions. Finish with the final layer of tomatoes and season with salt.
4. 4 Whisk together sour cream, eggs, and salt and spread over tomatoes. Sprinkle with remaining Parmesan cheese.
5. 5 Bake in the preheated oven until set and lightly browned, about 30 minutes.

By birgit

Ingredients

• ✓ flat-leaf parsley
• shrimp
• kosher salt
• lemon
• pickling spice
• garlic
• red pepper flakes
• olive oil
• shallot

Instructions

1. 1 Fill a large bowl with ice-cold water.
2. 2 Bring a large pot of water to a boil over high heat. Add shrimp and 1 tablespoon salt; reduce heat to low and cook until shrimp are pink, about 2 minutes. Drain shrimp and transfer to the bowl of ice-cold water until chilled, 3 to 5 minutes. Drain again.
3. 3 Combine lemon zest and juice, parsley, pickling spice, remaining 1 tablespoon salt, garlic, and red pepper flakes in a medium bowl. Pour in olive oil; whisk together to make pickling oil.
4. 4 Fill a resealable glass jar with shrimp and shallots in 4 alternating layers. Pour pickling oil on top, submerging all contents. Put on the lid and refrigerate for 24 hours.

By Shauna James Ahern

Ingredients

• ✓ flat-leaf parsley
• olive oil
• red onion
• garlic
• tomato paste
• white wine
• tomato and olive pasta sauce
• prawn
• feta cheese

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat; cook and stir onion until soft, about 5 minutes. Stir in garlic and cook until fragrant, about 1 minute. Stir tomato paste into onion mixture; cook and stir for 1 minute.
3. 3 Pour wine into tomato mixture; simmer until liquid is reduced by about half, about 5 minutes. Stir tomato sauce into wine mixture and simmer until mixture is thick, about 10 minutes.
4. 4 Spread tomato mixture into the base of a 6-cup baking dish; top with prawns and sprinkle evenly with feta cheese.
5. 5 Bake in the preheated oven until prawns are bright pink on the outside and the meat is no longer transparent in the center, about 10 minutes; top with parsley.

By Angie

Ingredients

• ✓ flat-leaf parsley
• lobster tail
• salt
• butter
• sherry wine
• heavy cream
• egg yolk
• nutmeg
• cayenne pepper

Instructions

1. 1 Season lobster tails with salt.
2. 2 Heat clarified butter in a large skillet over medium-high heat. Place tails, meat-side down, in hot butter, and sauté until just cooked through, about 2 minutes per side. Transfer to a plate to cool.
3. 3 Pour sherry into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until sherry is reduced by half, about 1 minute. Remove skillet from heat.
4. 4 Pull meat from shells; discard shells and roughly chop lobster meat. Pour any accumulated juices from the plate into sherry mixture in the skillet.
5. 5 Whisk cream, egg yolks, nutmeg, and cayenne pepper together in a bowl.
6. 6 Whisk cream mixture into sherry mixture, return skillet to medium-low heat, and cook, stirring constantly, until sauce is thick enough to coat the back of a spoon, 3 to 7 minutes. Stir lobster into sauce and cook until heated through. Season with parsley and salt.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• linguine pasta
• broccoli floret
• olive oil
• garlic
• red pepper flakes
• romano cheese
• black pepper
• salt

Instructions

1. 1 Bring a large pot of lightly salted water to a boil; cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain and return to pot.
2. 2 While the pasta cooks, place a steamer insert into a saucepan and fill with water, just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 3 to 5 minutes.
3. 3 Heat olive oil in a small saucepan over medium heat; cook and stir garlic and red pepper flakes until garlic is fragrant, 1 to 3 minutes. Add garlic mixture and broccoli to pasta; gently toss to coat.
4. 4 Add cheese, parsley, black pepper, and salt; toss to combine.

By Happy On My Hill

Ingredients

• ✓ flat-leaf parsley
• tilapia fillet
• salt
• black pepper
• all-purpose flour
• olive oil
• butter
• lemon juice
• thyme

Instructions

1. 1 Gather the ingredients.
2. 2 Rinse tilapia fillets in cold water and pat dry with paper towels. Season both sides of each fillet with salt and pepper.
3. 3 Place flour in a shallow dish. Gently press each fillet into the flour to coat and shake off any excess.
4. 4 Heat olive oil in a large skillet over medium-high heat. Cook tilapia fillets in the hot oil, in batches if necessary, until fish flakes easily with a fork, about 4 minutes per side.
5. 5 Brush melted butter onto the tilapia fillets in the last minute before removing from the skillet. Drizzle fillets with lemon juice and garnish with parsley and thyme.

By AppleChef

Ingredients

• ✓ flat-leaf parsley
• cabbage
• celery
• cucumber
• cilantro
• mayonnaise
• white vinegar
• salt
• black pepper
• onion powder

Instructions

1. 1 Toss cabbage, celery, cucumber, cilantro, and parsley together in a bowl.
2. 2 Whisk mayonnaise, vinegar, salt, black pepper, and onion powder together in a separate bowl; stir into cabbage mixture until thoroughly combined. Chill before serving, about 1 hour.

By Susan Bray Garrison

Ingredients

• ✓ flat-leaf parsley
• olive oil
• garlic
• dry bread crumb
• parmesan cheese
• venison tenderloin
• salt
• pepper
• arugula
• lemon

Instructions

1. 1 Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
2. 2 Warm the olive oil and garlic in a small saucepan over low heat for 5 minutes to infuse the flavor of the garlic into the olive oil. Place the bread crumbs into a mixing bowl, and pour the oil mixture overtop. Stir the parsley, and Parmesan cheese into the bread crumb mixture until evenly blended. Press the venison cubes into the bread crumb mixture to coat, and place onto the prepared baking sheet. Make sure the venison pieces are not touching.
3. 3 Broil in the oven until the bread crumbs are golden, and the venison has turned from red to pink in the center, or to your desired degree of doneness, about 6 minutes. Turn the cubes occasionally as they cook.
4. 4 Divide the arugula onto 4 dinner plates, and top with the broiled venison. Squeeze a quarter of a lemon over each plate to serve.

By reneebiscoe

Ingredients

• ✓ flat-leaf parsley
• green olive
• kalamata olive
• caper
• olive oil
• garlic
• lemon juice
• salt
• oregano
• black pepper

Instructions

1. 1 Combine green olives, Kalamata olives, capers, olive oil, parsley, garlic, lemon juice, salt, oregano, and pepper in a food processor. Pulse 5 to 10 times until all ingredients are chopped and well combined.

By Girl Appetit

Ingredients

• ✓ flat-leaf parsley
• orzo pasta
• olive oil
• mushroom
• onion powder
• salt
• pepper
• butter
• corn kernel
• green pea

Instructions

1. 1 Bring a large pot of lightly salted water to a boil over high heat. Add the orzo pasta, and cook until al dente, 6 to 7 minutes; drain.
2. 2 Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms, and season with onion powder, salt, and pepper. Cook and stir until the mushrooms have softened and released their liquid, about 5 minutes. Stir in the butter, corn, peas, parsley, and cooked orzo pasta. Season to taste with salt and pepper, and serve immediately.

By dizzygrltoo

Ingredients

• ✓ flat-leaf parsley
• olive oil
• shrimp
• salt
• garlic
• red pepper flakes
• lemon juice
• caper brine
• butter
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a heavy skillet over high heat until it just begins to smoke. Place shrimp in an even layer on the bottom of the pan and cook for 1 minute without stirring.
3. 3 Season shrimp with salt; cook and stir until shrimp begin to turn pink, about 1 minute.
4. 4 Add garlic and red pepper flakes; cook and stir for 1 minute.
5. 5 Stir in lemon juice, caper brine, 1 piece of butter, and 1/2 of the parsley; cook until butter has melted, about 1 minute.
6. 6 Reduce heat to low and stir in remaining 3 pieces butter. Cook and stir until butter has melted, sauce is thick, and shrimp are pink and opaque, 2 to 3 minutes.
7. 7 Remove shrimp with a slotted spoon and transfer to a bowl; continue to cook butter sauce, adding water, 1 teaspoon at a time, if too thick, about 2 minutes.
8. 8 Season with salt to taste; serve shrimp topped with the pan sauce and remaining parsley. Enjoy!

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• cream cheese
• goat cheese
• tarragon
• thyme
• garlic
• cayenne pepper
• salt
• black pepper
• almond
• rosemary

Instructions

1. 1 Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
2. 2 Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
3. 3 Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.
4. 4 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• cream cheese
• sour cream
• basil
• tomato
• garlic
• lemon
• tomato paste
• onion salt
• worcestershire sauce
• sugar
• black pepper

Instructions

1. 1 Combine, cream cheese, sour cream, basil, Italian parsley, tomatoes, garlic, lemon zest, lemon juice, tomato paste, onion salt, Worcestershire sauce, sugar, and pepper in a large mixing bowl. Beat with an electric mixer on High until whipped, 2 to 3 minutes.

By Challena

Ingredients

• ✓ flat-leaf parsley
• olive oil
• chicken breast tenderloin
• salt
• pepper
• onion
• balsamic vinegar
• apricot
• chicken stock
• apricot preserves
• thyme

Instructions

1. 1 Heat the olive oil in a large skillet with a lid over medium-high heat. Season the chicken with salt and pepper, and cook in the hot oil until golden brown around the edges, but still pink in the center, about 5 minutes. Stir in the onion, and cook for about 3 minutes more. Pour in the balsamic vinegar, bring it to a simmer, and allow it to reduce for a few minutes.
2. 2 Cut half of the apricots in half, leaving the others whole. Place the apricots into the skillet, and pour in the chicken stock. Bring to a simmer, then stir in the apricot preserves and thyme. Reduce the heat to medium-low, cover, and simmer until the apricots have softened, 10 to 15 minutes. Sprinkle with chopped parsley to serve.

By Desta

Ingredients

• ✓ flat-leaf parsley
• angel hair pasta
• butter
• garlic
• sea scallop
• basil
• lemon juice
• salt
• black pepper
• heavy cream
• parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add angel hair pasta and cook, uncovered, for 4 to 5 minutes or until al dente; drain.
2. 2 While pasta is cooking, melt butter in a large skillet over medium heat. Stir in garlic and cook just until fragrant and softened, about 1 minute.
3. 3 Slice any scallops over 3/4-inch thick in half so they'll cook evenly.
4. 4 Stir scallops, basil, and parsley into the skillet. Cook and gently stir just until scallops feel slightly firm when pressed with a finger, about 2 to 3 minutes. Scallops will become tough and chewy if overcooked.
5. 5 Reduce heat to low; stir in lemon juice and season with salt and pepper. Pour in cream if you like a thicker sauce and cook just until the sauce begins to simmer.
6. 6 Ladle scallops and sauce over hot pasta and sprinkle Parmesan cheese over top.

By JIM F

Ingredients

• ✓ flat-leaf parsley
• mayonnaise
• sour cream
• tarragon
• chive
• lemon juice
• rice vinegar
• anchovy
• garlic
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Process mayonnaise, sour cream, parsley, tarragon, chives, lemon juice, rice vinegar, anchovy fillet, garlic, cayenne pepper, salt, and black pepper in a blender until smooth.
3. 3 Enjoy!

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• olive oil
• chicken thigh
• kosher salt
• black pepper
• butter
• onion
• garlic
• long-grain rice
• chicken stock
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
3. 3 Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
4. 4 Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute.
5. 5 Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
6. 6 Bake in the preheated oven, uncovered, until all liquid has been absorbed and chicken is no longer pink at the bone and the juices run clear, 45 to 55 minutes. Add more stock, 1/4 cup at a time, if liquid is absorbed before rice and chicken are tender. Sprinkle with parsley and squeeze lemon juice over the top.

By Nicole McLaughlin

Ingredients

• ✓ flat-leaf parsley
• ✓ flat-leaf parsley
• bell pepper
• tomato sauce
• onion
• beef broth
• red pepper flakes
• ground beef
• rice
• parmigiano-reggiano cheese
• garlic
• salt
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Slice peppers 1/2-inch from the top; cut out stems and set aside to use as tops. Cut core from the inside of peppers and strip away any seeds. Cut off a thin slice from the bottoms so peppers can stand upright. Poke about 4 tiny holes in the bottoms to let juices drain.
3. 3 Pour 2 ½ cups tomato sauce into a 9x13-inch baking dish. Add onion, beef broth, and red pepper flakes; spread out mixture evenly over the bottom.
4. 4 Set bell peppers upright in the dish.
5. 5 Combine ground beef, cooked rice, Parmigiano-Reggiano cheese, 2 tablespoons tomato sauce, 1/4 cup parsley, garlic, salt, and black pepper in a large mixing bowl.
6. 6 Lightly stuff peppers with meat mixture. Spread 1 tablespoon tomato sauce on top of each portion of stuffing; place reserved tops onto peppers. Lay a piece of parchment paper loosely on top of peppers and cover the dish tightly with foil. Place the dish on top of a baking sheet.
7. 7 Bake in the preheated oven until peppers have softened slightly, about 1 hour. Remove foil and parchment paper. Continue baking until meat filling is cooked through and peppers are soft, sweet, and tender, 20 to 30 more minutes.
8. 8 Sprinkle each pepper with 1/2 teaspoon parsley and drizzle with a spoonful of pan juices.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• butter
• bread
• olive oil
• bay scallop
• garlic
• white wine
• lemon juice
• butter
• cayenne pepper
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Spread 1/2 tablespoon softened butter onto one side of each piece of toast.
3. 3 Heat oil in a skillet over high heat. When oil begins to smoke, pour scallops into the pan; cook for 30 seconds without stirring.
4. 4 Toss scallops in the pan and stir in garlic. Cook and stir until fragrant, about 30 seconds.
5. 5 Stir in wine and lemon juice; bring to a boil and cook for 30 seconds.
6. 6 Stir in parsley and cold butter; remove from the heat.
7. 7 When butter melts, stir in cayenne, salt, and pepper.
8. 8 Spoon scallops over buttered toast and serve immediately.

By John Mitzewich

Ingredients

• ✓ flat-leaf parsley
• butter
• garlic
• shallot
• dry sherry
• dry white wine
• oyster
• oyster liquor
• milk
• heavy cream
• sea salt
• paprika
• oyster cracker

Instructions

1. 1 Stir butter and garlic in a stockpot over medium heat until butter begins to brown. Remove garlic and discard.
2. 2 Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes.
3. 3 Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes.
4. 4 Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat.
5. 5 Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.

By Madden Surbaugh

Ingredients

• ✓ flat-leaf parsley
• porcini mushroom
• olive oil
• brown mushroom
• salt
• onion
• garlic
• farro
• chicken stock
• creme fraiche
• black pepper
• parmigiano-reggiano cheese

Instructions

1. 1 Place porcini mushrooms in a bowl and cover with warm water; soak until mushrooms are reconstituted, 20 to 30 minutes. Drain and chop mushrooms.
2. 2 Heat olive oil in a pot over medium-high heat. Add cremini mushrooms and 1 pinch salt; sauté until slightly golden and moisture cooks off, 5 to 10 minutes. Add chopped porcini mushrooms, reduce heat to medium; cook and stir until hot, 2 to 4 minutes.
3. 3 Add onion; cook and stir until translucent and golden, 5 to 7 minutes. Add garlic; cook and stir until fragrant, about 1 minute.
4. 4 Stir in farro until coated in olive oil. Increase heat to high; add 1 cup chicken broth and 1 pinch salt. Bring to a boil. Reduce heat to medium-low, cover the pot with a lid, and simmer, stirring once, until liquid is absorbed, about 10 minutes.
5. 5 Increase heat to high; stir in remaining 2 cups chicken broth. Bring to a boil, reduce heat to medium-low, cover the pot with a lid, and simmer, stirring occasionally, until farro starts to get tender, about 15 minutes. Remove the lid; simmer, uncovered, until farro reaches desired tenderness, about 15 minutes more.
6. 6 Reduce heat to low; stir in crème fraîche and parsley. Season with salt and black pepper. Stir in Parmigiano-Reggiano cheese; serve.

By John Mitzewich