Curly vs. Flat - Saveur.com

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Curly vs. Flat

by Cathy Young

The American culinary revolution of the last 20 years has brought many exotic herbs and greens to our supermarkets—but it hasn't done much for our old friend, curly parsley. It's easier to find the flat-leaf Italian variety today than this old familiar. But curly parsley's distinctive green taste and sturdy texture still have a place in modern cooking. Though it loses its vibrant flavor when exposed to heat, curly parsley is great in fresh herb salads like tabbouleh—and Boston chef Lydia Shire recommends curly parsley with her father's Panfried Flank Steak.

This article was first published in Saveur in Issue #17

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