Poor curly parsley! While pungent flat-leafed parsley is a widely beloved ingredient, the picturesque curly kind has been relegated to the role of mere garnish. But it’s got so much more potential than that: With its subtle flavor, it melds beautifully with other ingredients in dishes like Lebanese tabbouleh. Its crinkly leaves add interesting texture to dressings and sauces, which cling beautifully to its crevices. And dunked in a flour-white wine batter and deep-fried, it makes an ethereal crispy snack.