This Persian take on a frittata is packed with bites of creamy sautéed eggplant and a bundle of fresh, green herbs.
finely chopped fresh flat-leaf parsley
Parsley Matzo Balls
Jewish cooking expert Leah Koenig never met a matzo ball she didn’t like. Hers are tender and fluffy, thanks to the glug of seltzer in the batter.
