Recently, after making a few things from Hugh Acheson's cookbook, A New Turn in the South, I realized that Chef Acheson has a thing for parsley. He puts it in...not everything, but a lot of things.
Parsley is not a sexy herb. Basil gets caprese. Mint gets mojitos. Parsley gets...to be a 1980s-style garnish. But it seems that might change.
Acheson's not the only chef to notice parsley's more appealing qualities. The much-maligned herb even got the cover of June's Bon Appetit - the magazine's parsley pesto sounds pretty good.
With a hot chef and a major food pub behind it, who knows where parsley might turn up next.