1 1/3 cups loosely packed fresh flat-leaf parsley leaves.

Add the mint, chives and lemon juice and season with salt and pepper.Remove the skillet from the heat and stir in the watercress.

Transfer the vegetables to a warmed bowl and serve..Originally appeared: April 2004.Credit: Bridget Hallinan.or a. hand mixer.

can definitely come in handy when you're making cakes, cookies, or other desserts, but if you don't own one or it isn't handy, don't worry.There are plenty of recipes that don't require anything more than a bowl, a spoon, and some elbow grease.

Look for recipes that have melted butter or use oil instead of butter—often these will skip the step of creaming butter and sugar together, which is where a mixer (or stop determination with a. whisk. )

are crucial.. 01. of 07.Add the garlic and shiitake, season with salt and cook over high heat, stirring, until browned, 6 minutes; scrape onto a platter.

Heat 1 tablespoon of the vegetable oil and add the tofu.Cook over high heat, turning, until browned, 5 minutes.

Scrape the tofu onto the platter, keeping it separate from the mushrooms.. Heat 2 tablespoons of vegetable oil in the skillet.Add the remaining 1 teaspoon of ginger and stir-fry for 30 seconds.