Parsley

Navarre adds hard-boiled eggs to his version of this classic green French sauce, good on anything from fish and cold meats to grilled foods.

Shot through with tarragon, parsley, and scallions, this tangy sauce pairs beautifully with rich southern-fried sweetbreads . If you have any left over, use it as a salad dressing or as a dip for crudités.

Use a V-slicer for the vegetables and a peeler for the Parmesan.

Falafel makes a great appetizer when paired with hummus for dipping. For a quick meal, serve atop a salad or inside pita bread with lettuce, tomatoes, and a drizzle of tahini.

Porcini and crimini mushrooms give this hearty soup its deep, almost meaty flavor. Cottage cheese holds the cheesy, parsley-flecked dumplings together.

This homemade broth has a mildly sweet flavor. Any leftover broth can be frozen for up to three months.

Light and fresh, this pasta dish is brightened with a squeeze of lemon juice. A V-slicer is the ideal tool for thinly slicing the fennel. For an even healthier option, try using whole wheat pasta.

A delicious winter salad that would also be great alongside pork chops.

A flavorful dish from the Kripalu Center for Yoga & Health in Massachusetts.

This is great with a fried egg.

For leftovers of this classic seafood stew, increase the recipe by half.

The Middle East on a flatbread: Turkish meatballs, a tahini-spiked yogurt sauce, and muhammara, a Syrian red pepper spread.

Casônsèi della Val Camonica Casônsèi dates back to the fourteenth century and is a specialty of Brescia in the Lombardy region of northern Italy. It is also known as casunzièi in Belluno, in the northeastern region of Veneto. The word casônsèi comes from the ancient term "cassoncelle," which probably meant "small caskets." Similar to ravioli, these half-moon-shaped parcels are made of an egg-based dough and can have a variety of fillings. The Renaissance version was bittersweet in taste, combing cinnamon and almonds. In the traditional cuisine of Brescia, casônsèi is typically filled with a mixture of sausage, bread dipped in milk, and grated Parmesan.

Gremolata is an Italian garnish traditionally made with finely chopped parsley, garlic, and lemon zest. Clementines add intriguing flavor, and the green gremolata looks beautiful against the white fish.

Paper-thin slices of fennel, juicy grapefruit segments, and fresh parsley and mint make a beautiful winter salad. Using a V-slicer to cut the fennel helps the easy side dish come together even more quickly.