Roberta's Parsley Cake — food52.com

Every week -- often with your help -- Food52's Senior Editor Kristen Miglore is unearthing recipes that are nothing short of genius. Today: Green cake is the new green beer. And parsley is the new dessert. If we can put rosemary in our frozen yogurt and thyme in our cookies, what, if anything, is stopping parsley from treading over the line? Maybe it's because we've only just begun to appreciate parsley as a worthy ingredient -- not a garnish -- that we've kept it locked up in savory dishes till now.

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