In this issue
Issue #153
Crunchy, batter-fried parsley sprigs not only make a great appetizer, but are equally good as a garnish for grilled fish or soup.
Regulars at the 118-year-old Duarte's Tavern dip hunks of sourdough bread into this soup, making it a meal in itself.
In this version of the classic hors d'oeuvre, oysters are cooked with garlic and wine, then set "astride" toasted garlic bread slices and sprinkled with bacon.
