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To easily trim cilantro (or flat-leaf parsley) from its stems, hold the bunch, then angle the blade of a chef's knife almost parallel with the stems. With short, downward strokes, shave off the leaves where they meet the stems.
Using a large knife or kitchen shears, carefully cut out and remove backbone.
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Spread sugar over bottom of a heavy skillet, preferably one that is not cast iron or one without…
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