I seldom use parsley anymore. Cilantro was not in use when I started cooking most of my best dishes. I've started substituting cilantro for most of them now days, especially fish dishes. If you had to choose just one....

Definately Cilantro.

I plan to add cilantro to my next batch of tarter sauce.

Hmm, I haven't thought of that but sounds like it would be good.

Cilantro in beans and in most chicken dishes that i start off by boiling like casseroles and stuff and parsley in potatoes.....i have been known to use fresh parsley in soups tho

Cilantro for sure, put it on/in everything.

In my opinion parsley is mostly for appearance. Cilantro brings more to the table and I like it quite a bit. Im on the cilantro side.

I use cilantro, red onion, and fresh japs in my Tuna salad now...incredible...

I use and like cilantro more but parsley has it's place in some dishes. I don't really see them as interchangeable.

I promise you that cilantro is better in this dish;

http://www.foodnetwork.com/recipes/emeril-lagasse/trout-a-la-meuniere-recipe.html

Ingredients
4 (6-ounce) trout fillets
1 teaspoon salt, plus more for seasoning
1 teaspoon Essence, recipe follows
1 cup all-purpose flour
2 tablespoons olive oil
1 stick, cubed, softened unsalted butter
1 tablespoon minced shallots
2 tablespoons white wine
1/4 cup lemon juice
2 tablespoons chopped fresh parsley leaves
Freshly ground pepper

I will put parsley in my gumbo but not cilantro. Cilantro for Mexican and asain and parsley for Cajun and Italian.

This exactly.

most dont realize that italian parsley is the "inbetween" of parsley(mild) and cilanro(most bitter)..So if the bite of cilantro is too much try italian parsley..

Cilantro provides a unique taste that is not appropriate for everything. I know some people that do not care for anything with cilantro, mostly because some people over use it. Used sparingly cilantro is fine, but it can over power a dish if one uses to much.

I find cilantro to be sweet, and use it for most dishes. Just my taste though. I will use Italian and Mexican together at times, more so with red meats.

Parsley does not have much flavor. It's more for looks. Cilantro is good but can be overdone.

I use more cilantro, but Parsley has its merit. Cioppino is one dish that comes to mind... Fresh Parsley makes that dish.

Coriander

+2

Oh yeah.