No Thanks

Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


This recipe is from Chef Vitaly Paley's "The Paley's Place Cookbook" and is used in his Savory Bread Pudding.

  • yield: Makes about 1/3 cup


  • 1 bunch Italian flat-leaf parsley, leaves only
  • 3 large cloves garlic


  1. Step 1

    On a cutting board, finely chop parsley and set to one side. Finely chop garlic and mix together with parsley. Finely chop parsley and garlic together until well incorporated. Transfer to an airtight container and refrigerate until ready to use.

The Martha Stewart Show, December Winter 2008