Parsley

Cerignola and Castelvetrano olives are big, briny, meaty, and sweet. If unavailable, use other types, or simplify with just one.

Using yogurt instead of oils to make tartar sauce does three things: it lowers the fat content; gives it a zingy yoghurt tang; and also brings probiotic cultures into your diet. It’s a win, win, win.

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.

A fragrant, herbaceous sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad.

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

Swap cauliflower “rice” for bulgur in the classic Middle Eastern salad for a totally grain-free lunch.

When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.

This fresh salad was inspired by the elements of a Passover Seder plate.

Since the weather is still a bit chilly, this recipe for a hearty green soup might just the thing to energize you while keeping you warm!

This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.

Cook barley until chewy and tender, then top with an assortment of crisp, golden brown mushrooms that have been pan-seared and basted in a fragrant, thyme-infused butter.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Spoon some of this butter over a pork chop during the last minute of cooking.

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.

Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).

The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.

Use the largest skillet you have (a straight-sided 12" is ideal) and a fish spatula.the thin angled edge is just right for helping potatoes release from the skillet.

Two words: Crispy! Bacon! In this recipe, turkey breasts get rubbed with spices and herbs before being wrapped in bacon for a second roast in the oven.

Who needs turkey? If you have a couple cups of leftover creamed greens and a loaf of crusty bread, you have lunch.

Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.