Francis Lam says parsley gets a bad rap. In this video, he demonstrates two chopping techniques you can use to get the most out of it.

[Ed. note: The first technique will come in handy for this Parsley Tarragon Sauce.]

Francis Lam
Francis Lam is the host of The Splendid Table. He is the former Eat columnist for The New York Times Magazine and is Vice President and Editor-in-Chief at Clarkson Potter. He graduated first in his class at the Culinary Institute of America and has written for numerous publications. Lam lives with his family in New York City.