Parsley

An herb-laced riff on aglio e olio, quick and easy.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.

For the best results, use San Marzano plum and mixed heirloom cherry tomatoes if you can find 'em.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.

Don’t obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you’re looking for a mix of bright herbs and enough cooked grains to make this quinoa salad recipe substantial.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

You can crisp the shallots and hard-boil the eggs a day ahead, but wait until closer to serving time to make the yolk filling.

Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.

This stuffed ribeye roast recipe (or rib eye, depending on who you ask), is a holiday showstopper.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”