On fir, Oct 39 Linda Stiles inquired about cilantro.
Linda,
Cilantro is a member of the parsley family most often used in Mexican
and South American, Carribiean cooking. It is a lot more peppery than
the parsley usually available in U.S. supermarkets. It is (in my
opinion)almost indespensible for salsas and other "south of the border"
recipies but I would be reluctant to use it in Italian type dishes or in
recipies where "domestic" parsley is called for.
At any rate, it definitley adds a distinctive taste. Play with it.
You'll like it.
B.Gill
"If the poor knew how much fun the rich were having, they would rise up
and eat them" Gore Vidal
However, I don't think any of the recipies would make this list.
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