Parsley

Sara R. Knowles of St. Augustine, Fla., requested a recipe for cabbage soup "like the one we enjoyed at Big Boy restaurants in Ironwood, Mich." She added, "I love soup, and nothing I've found can come close to this soup. I'd appreciate help in getting that one or something close to it." Margaret S. Waring of Baltimore responded with tester Laura Reiley's choice. Cabbage Soup Makes 3 quarts, serves 8 1/2 teaspoon garlic salt 1/2 teaspoon garlic powder 1/4 teaspoon black pepper 2 celery stalks, chopped one 16-ounce can kidney beans, undrained 1/2 large head of cabbage, chopped one 28-ounce can chopped tomatoes, undrained 28 ounces water (use tomato can for measuring)

The briny tang of pimento-stuffed green olives in this pasta dish pairs well with shellfish, especially the rich, sweet flavor of shrimp. The garlic, sauteed until golden, offers its own caramelized depth along with incredible aroma. This recipe offers plenty of eye appeal, with the pink shrimp and red-flecked green of the olives standing out on a bed of spaghetti. For a different zing, try green olives stuffed with chile or anchovy. Pass some finely grated parmesan at the table for sprinkling on the pasta.

When she was a child, says Cheri Calbom, co-author of "Juicing for Life: A Guide to the Health Benefits of Fresh Fruit and Vegetable Juicing" (Avery Publishing, $12.95, paperback), she wasn't particularly healthy or energetic."These days, I'm a high energy person," she says.What's made the big change in her life? According to Ms. Calbom, her new-found energy and health is due to juicing.For the uninitiated, juicing is simply taking advantage of the benefits of fruits and vegetables by putting them through a machine -- a juicer -- that extracts their juices while separating the pulp.

"What you're looking for in a pilaf is for the grains to be very separate when they're cooked," says Mary Jo Hogue, test-kitchen manager for the U.S.A. Rice Council, a trade group.Any kind of rice will do, she says, but the best results often come with long-grain rice, which is four to five times as long as it is wide and tends to hold up better for long cooking times. (An exception is the Turkish recipe below, which calls for short-grain rice.)Pilafs are often one-dish meals, containing rice, vegetables and meat or fish, but they can also be meatless, for vegetarians or those abstaining from meat for religious reasons.

Kitchen tip "To keep basil pesto a vibrant green, many chefs add a couple tablespoons of flat-leaf [Italian] parsley leaves to their formula. Parsley doesn't darken the way basil does when it is pounded or cut." leitesculinaria.com This site run by food writer David Leite, which describes itself as "hot food, dry wit," recently won the James Beard Foundation Award for best Internet food site (a new category for the venerable awards). It includes a recipe testers' network to vet the recipes on its database, interviews and food features.

Pasta and tomato sauce goes uptown in this delicious recipe. Crab meat, fresh vegetables and herbs combine for a knock-out dish that's low in calories and fat.Pasta with Crabmeat and Tomatoes1 teaspoon olive oil2 tablespoons white onion, chopped1 teaspoon garlic, minced3 ripe tomatoes, peeled, seeded and chopped2 tablespoons tomato paste1/2 cup white wine1 cup chicken stock or broth1 tablespoon fresh parsley, finely chopped1 tablespoon fresh basil, finely...

Fresh salmon is so rich it needs very little to highlight its warm flavor. For me, freshly minced ginger, a handful of chopped green onions or parsley and a drizzle of soy sauce are enough. I leave the skin on the fish when roasting; it helps hold the fillet together while cooking and it enhances the flavor to a degree. (The skin may stick to the hot baking pan. Don't worry; carefully lift the cooked fillet off the skin and onto a plate.) Serve this salmon with a simple green salad, white rice and steamed cauliflower florets sauteed briefly in curry-seasoned hot butter.

A warm and inviting stew is usually not on a list of quick and easy dinners. Sauteed veal with leeks, however, is simple, delicious and will take just minutes to prepare.Stew veal is usually sold already cut into cubes. Try to buy cubes that are about 1 inch square and don't have a lot of gristle. These will cook more evenly and remain juicier than smaller pieces. The dish freezes very well; if you have time, double the recipe and save half for an emergency dinner.The recipe calls for a bouquet garni, a bundle of fresh herbs.

"Twofers" are meals you cook once but eat twice, and a roast chicken makes a great twofer. Over the weekend, put it in the oven and enjoy the great aroma in the house. Serve part of the chicken, then a day or two later, transform it into a new dish. Temperature, not time, should be your guide for knowing when chicken is cooked through: Cooking times vary with the size of the bird and individual ovens. Use leftovers in quesadillas with cheese and sauteed peppers, onion and mushrooms. LEMON, PARSLEY AND GARLIC ROAST CHICKEN Makes 8 servings 6 cloves garlic 1 cup parsley 1 teaspoon grated lemon zest 1 (6 1/2 - to 7-pound)

WHEN THE Rev. Robert Parsley, pastor of First Baptist Church of Crofton, studied for the ministry, he learned about preaching and counseling and studying the Bible. He didn't learn how to chase a donkey. But life, as Parsley will tell you with a grin, holds lots of surprises. And donkey chasing can be a useful skill. For 16 years, the Crofton church has celebrated Christmas with a living Nativity scene in front of the church on Crofton Parkway. Church members have played the roles of Mary, Joseph, Jesus, the shepherds and the kings in this traditional community event.