Parsley

Team this dish with roasted potatoes, green beans tossed with shallot butter, and a bottle of Pinot Noir. To finish, buy a lemon cheesecake from your favorite bakery.

On the island of Corsica, whole fish is simply baked or grilled for maximum flavor. Local cooks often use mountain trout, sea bream, grouper or mullet, but you can use sea trout, lingcod or sea bass with good results.

A sprinkling of orange peel and parsley contrasts with the spicy crust on the salmon fillets. Serve with corn on the cob and a crisp, cold Chardonnay.

This satisfying British staple is an excellent use for leftover mashed potatoes. You will need two cups for this recipe; bring them to room temperature before using.

Serve this flavorful saffron-scented dish as either an appetizer or a main course.

This salad of bulgur and fresh mint is a specialty of Rachel's sister-in-law.

Part of this stuffing is used in Crown Roast of Pork with Sausage Stuffing. To serve as a side dish, place all of the stuffing in a baking dish, cover and bake at 375°F for 45 minutes.

Here's a party main dish that is easy to prepare and makes a lovely presentation.

This recipe can be prepared in 45 minutes or less.

At the beach in Malta, the locals eat fried rabbit, rather than burgers, with fries. I've adapted the recipe by using chicken and sweetening the gravy with a touch of honey.

A simple roast potato becomes a thing of beauty thanks to humble parsley.

Active time: 20 min Start to finish: 30 min

You can save some prep time by asking a butcher to cut the chicken thighs in half for you. This dish is particularly good served over orzo.