Parsley

Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It’s like learning to ride a bicycle—once you’ve mas­tered the technique, it’ll be with you for life. Be sure to come prepared, armed with a whisk and some extra patience. It’s really all about whisking continuously as you slowly stream the oil into the egg yolks, little by little, letting the yolks take in every drop of oil. Slow and steady wins the race—this exquisite, delec­table, over-the-top-awesome race.

Shrimp, pasta, and feta in a creamy, tangy tomato sauce? Yes, please!

No need to struggle slicing unruly butternut squash. Roast it whole first, then tear or cut it into portions and sear in a big skillet to caramelize.

Herb butter—made with whatever herbs you have sitting around—is an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

A #MeatlessMonday recipe you’ll want to serve with a steak knife.

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.

Coating the herbs in oil and soaking the shallot in vinegar prevents oxidation, so you can keep these beans for days.

Fried whitefish or smoked whitefish is most commonly eaten during the Persian New Year and is said to represent life.

This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.

This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

Sadly, you’re not going to be able to waltz down to the corner store and pick up escargot and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.

The smoky sauce and mix of spices in this meatball recipe complement lamb perfectly.

Zhoug is a spicy herb sauce of Yemenite origin that you find in Syria and Israel. It’s often the go-to condiment for falafel and is eaten with bread for those who want heat with every bite. It’s a must with Shakshuka, and you’ll probably find yourself stirring it into scrambled eggs, spreading it on a sandwich, mixing it with Greek yogurt to make a dip, or just eating it by the spoonful.

Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.

Make a big pot of this classic slow-cooked sauce—it freezes beautifully.

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.

Here’s a healthful nondairy version of creamy Alfredo sauce; it’s just a bit more sophisticated than vegan mac and cheese and every bit as comforting. Young eaters might like this just as is, but do try to nudge them toward the veggie toppings or the stroganoff variations.

This zesty chimichurri—a mix of parsley, cilantro, garlic, vinegar, and oil—is the perfect way to brighten up any steak (and any Father’s Day).

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.

A fragrant butter—infused with cardamom, garlic, and thyme—adds layers of flavor to this stunning steak dinner.