VIDEO: Two ways to chop parsley

Photo: The Splendid Table Cooks with Francis Lam

Francis Lam says parsley gets a bad rap. In this video, he demonstrates two chopping techniques you can use to get the most out of it.

[Ed. note: The first technique will come in handy for this Parsley Tarragon Sauce.]

Before you go...

Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food connects us all. We rely on your generous support. For as little as $5 a month, you can have a lasting impact on The Splendid Table. And, when you donate, you’ll join a community of like-minded individuals who love good food, good conversation, and kitchen companionship. Show your love for The Splendid Table with a gift today.

Thank you for your support.

Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.

Support The Splendid Table

Listen to Full Episode

Francis Lam

Francis Lam is the host of The Splendid Table. He is the former Eat columnist for The New York Times Magazine and is Vice President and Editor-in-Chief at Clarkson Potter. He graduated first in his class at the Culinary Institute of America and has written for numerous publications. Lam lives with his family in New York City.