Parsley

Tender chicken, savory paprika sauce, and lots of noodles.

Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance.

Chicken piccata is a classic Italian dish made from pounded flat chicken breasts dredged in all-purpose flour, pan-fried, and topped with a lemony white wine and caper sauce.

For a next-level salad dressing that’s creamy, nutty, and luxurious, look to that container of store-bought hummus.

This celebration-worthy rack of lamb recipe yields tender, rosy meat and a beautifully browned crust flavored with fresh herbs and garlic.

Poaching halibut allows you to treat the fish gently and avoid overcooking.

Roasting potatoes that are just-nearly sliced through creates a contrast in textures that is undeniably delicious.

Try these halibut and canned sardine cakes instead of crab cakes for a starter or light lunch.

This take on salsa verde—made with parsley, cilantro, capers, and lemon juice—is a particularly cooling complement to oily sardines.

This remoulade recipe is punctuated with mustard, garlic, capers, and hot sauce and is ideal for cutting through the richness of seafood.

Use this kookoo sabzi recipe as a guide, and throw in whatever combination of greens and spices you have on hand.

This herby buttermilk vinaigrette was first made for Aretha Franklin when she used to come into Le Bernardin.

The combo of seared or grilled lemons and garlic-infused butter tossed with orzo is so satisfying that it just might take you back to childhood.

This Alpine potato-and-bacon casserole is gloriously gooey thanks to the slices of soft cheese nestled on top before baking.

Packaged potato gnocchi takes the heavy lifting out of this comforting chicken and dumplings dinner.

This hearty breakfast recipe is a great way to use up extra sweet potatoes.

Too many turkey meatloaf recipes have resulted in a dry, uninspiring dinner. But soaking breadcrumbs in milk prevents the meatloaf from drying out as it cooks.

These shortcut Egyptian-style falafels are made with frozen edamame and peas instead of the traditional fava beans. Sear them to make the most crunchy surface and pair them with buttery brioche burger buns.

This is a great last-minute dinner.