How Often, Really, Do You Follow This Recipe Instruction?

“Roughly chopped parsley, for garnish.”

In a recipe’s ingredient list, this line is, without a doubt, the one I always skip. Even in Karen Palmer’s eggs in purgatory—a fiery, comforting “cross between an arrabbiata, known for its chile flakes, and puttanesca, with its briny caper and anchovy flavors.” It’s telling that nowhere in her detailed headnote (the introductory monologue that often precedes a recipe’s ingredients) does she explain why the parsley is there; the only context we get is the clause after the comma in the ingredient’s listing: “for garnish.”


* This article was originally published here