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(recipe, Robert Reynolds, Vitaly Paley, Kimberly Paley)
If there is one thing I cannot do without in my kitchen, it's this simple mixture of garlic and parsley chopped together. Used sparingly, persillade has an extraordinary ability to transform the flavor of any savory dish. It is easy to make and holds up well, covered, in the refrigerator for a day or so, although it is best when freshly made. I developed a taste for it when Kimberly and I spent a year at a small restaurant in the center of France, near Limoges. France has a gastronomic Mason-Dixon Line: in the north, the food rests on butter and shallots; in the south, it is olive oil and garlic. In Alsace (in the north), if you put garlic in the food, people act like you set their mouth on fire. The further south you go, the more garlic you find, with its most assertive use near Nice, close to Italy. It is important to note that garlic is a powerful tool and its use needs to be modulated to suit various preparations.