EditorialIngredients for a bean dish, including white beans, parsley, rosemary, garlic, a lemon and tomatoes, Dec. 19, 2022. (David Malosh/The New York Times)
EditorialRoasted cabbage wedges with lemon vinaigrette in New York, Nov. 4, 2022. Food styled by Barrett Washburne. (Christopher Testani/The New York Times)
EditorialFreshly chopped cilantro and parsley, along with finely grated lemon zest, are added to a meal of mussels with white beans, garlic and rosemary, in New York, Sept. 13, 2022. Food styled by Barrett Washburne. (Bryan Gardner/The New York Times)
EditorialFried grouper collar in rof, a parsley sauce from Senegal, where the chef de cuisine, Serigne Mbaye, was raised, served at the Mosquito Supper Club restaurant in New Orleans, Nov. 17, 2021. (Edmund D. Fountain/The New York Times)
EditorialA relish of scallions, lemon, yaji spice, paprika and parsley tops the carrots, in New York on Sept. 15, 2021. Food Stylist: Barrett Washburne. Prop Stylist: Paige Hicks. (Kelly Marshall/The New York Times)
EditorialPesto with parsley and scallions is mixed for a brown-butter butter beans dish, in New York, Feb. 6, 2021. (Andrew Scrivani/The New York Times)
EditorialChicken and rice soup with celery, parsley and lemon, in New York on Feb. 11, 2020. Food Stylist: Eugene Jho. (Kate Mathis/The New York Times)
EditorialParsley salad with fennel and horseradish, in New York, Feb. 24, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)
EditorialA worker waits as oil is transferred from production tanks to a truck at a Parsley Energy facility east of Midland, Tex., Jan 24, 2019. (Tamir Kalifa/The New York Times)
EditorialA worker waits as oil is transferred from production tanks to a truck at a Parsley Energy facility east of Midland, Tex., Jan 24, 2019. (Tamir Kalifa/The New York Times)
EditorialA worker waits as oil is transferred from production tanks to a truck at a Parsley Energy facility east of Midland, Tex., Jan 24, 2019. (Tamir Kalifa/The New York Times)
EditorialFrom top, dishes served at Flor: blini made from beremeal, an ancient strain of barley grown in Scotland; local trout roe; and a scallop garnished with Alexanders, a variant of parsley, in London, Jan. 25, 2020. (Ben Quinton/The New York Times)
EditorialTarragon, dill, shiso, mint, basil, cilantro, parsley and watercress are paired with cool, custardy silken tofu in a salad, in New York, Dec. 15, 2019. (Andrew Scrivani/The New York Times)