Parsley

Golden raisins add a sweet burst of flavor to this elegant-but-easy 30-minute seafood pasta dinner.

Over the last few years I have started to love zucchini, but I have to admit that by the end of the season, it's like, "Not another bloody zucchini!" That said, this is one of the joys of eating seasonally—anticipation and excitement at the start of the season, despair and overload at the end.

Caramelized tomatoes add a pop of tanginess to these garlicky toasts.

In Peru, Quinoa is one of the most nutritious grains cultivated by our ancestors, which we are once again sharing with the world.

Leaving the skin on chicken cutlets allows them to develop fantastic savory crunch without the need for dredging through flour.

Parsley, mint, and lemon zest make this herbed oil a versatile condiment for a number of dishes.

If this were our party, we'd get all the grilling out of the way early in the day and toss this Mediterranean fantasy of a salad together in our caftans.

Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avocado dip or an herby salad dressing.

This bright, parsley-and-mint–packed sauce is the perfect accompaniment to grilled lamb chops.

When you think about it, "Pan Bagnat" is just a fancy way of saying "the best of all possible summer sandwiches." Unlike the typical tuna on wheat, this Provençal classic only gets better as sits, making it just the thing for picnics, backyard suppers, and last-minute road trips. And its briny, garlicky flavors beat plain old mayo any day.

The rich Spanish flavors of smoked paprika and Marcona almonds are balanced by the bright freshness of parsley and celery in this update on a classic side dish.

Chop up a lemon—flesh, rind, and all—and stir it into an herby salsa to spoon over sweet charred scallops.

To avoid tearing the skin on the breast or thighs, turn the chickens over by picking them up from the ends of the drumsticks.