Parsley

The technique: When cooked at a high heat, some vegetables take on a deep, nutty flavor and golden brown color. In this recipe, the sugars in the pomegranate molasses enhance the caramelization process.
The payoff: Caramelized vegetables have that addictive sweet-savory taste and a lovely sheen.

The technique: Convenience and concerns about undercooking have made baking the stuffing in a pan the default for many cooks.
The payoff: Crispy topping and more stuffing (you can fit more in a pan than in the bird).

Celery leaves (which are left over from the celery used in the soup) are great in the dumplings.

For ideas on what to serve with the macaroni and cheese, see "On the Side."

Learn how our executive food editor rediscovered the joys of fresh pesto and made it her own.

This homey spot, which gets its name from the tidal strait that runs between Brooklyn and Governors Island, is a neighborhood favorite. Locals crowd around the butcher-block bar and take a seat at the communal table crafted from ceiling beams from a local warehouse. Chef Ryan Angulo keeps diners satisfied with house-made pickles, Brooklyn-made mozzarella, and hearty hunks of meat, like the roast leg of lamb here.

Chef Max Mackissock of The Squeaky Bean in Denver takes a back-to-nature approach to ingredients: He uses produce straight from the garden at his restaurant or the farmers’ market the eatery hosts weekly. With veggies like that, who needs meat? This tasty vegan dish has plenty of protein, plus healthy carbs, thanks to whole-grain, fiber-rich farro.

Fresh sardines are widely available in California, but can be more difficult to find in the rest of the country. If fresh sardines are not available in your area, you can make a terrific spread with canned sardines.

At John J. Jeffries, the chicken is served with seasonal heirloom tomatoes, arugula, and watercress. Ask the butcher to quarter the chicken and remove the backbone. Start preparing the recipe at least seven hours ahead.

A pat of the slightly tangy butter is tucked into the center of each beef patty. As the burger cooks, the butter melts, giving the meat an extra-tender texture and a hit of citrusy flavor.

Great with the Caveman Porterhouse or with chicken, fish, or lamb.

Small whole fish like trout, char, walleye, bass, and even lake perch are excellent for planking, especially smoke-planking. They get the flavor of the wood plank on one side and a burnished golden color and smoky flavor on the other. An indirect fire is used to slowly cook the whole fish through. Char, in flavor and texture a cross between trout and salmon, is best planked whole. It's easier to fillet after it is cooked and stays moister that way. This method can be used with fish fillets and steaks, too. Whenever you grill fish, grill lemon halves alongside. The little bit of browning adds flavor, and the heat makes the lemons burst with juice. Suggested plank: 2 cedar grilling planks, soaked in water for at least 1 hour
Suggested wood: Sugar maple or apple chips, or chopped corncobs

Marinated eggplant makes a great antipasto, alone or as part of a larger spread. It also works as an accompaniment to grilled meat and fish. However you serve it, I strongly suggest you make sure to save enough for a sandwich. Country bread with grilled marinated eggplant, prosciutto, and mozzarella—really, really good.

Sauce verte is French for "green sauce." In this recipe, the sauce gets its vibrant color from basil, green onion, parsley, and capers. Any leftover sauce can be stirred into couscous or rice, or served with grilled chicken or fish.

Roasted potatoes are topped with an herb salad and chopped hard-boiled eggs in this take on the summer staple.

The classic Italian sauce gets an update with the addition of parsley and tarragon.

We sympathize with the purists when it comes to tuna salad sandwiches: the combo of canned tuna, just a little mayo, and just good white bread is an eternal verity. But we have developed this fancier variation that is also delicious. It preserves the tuna flavor, it's not too rich, it's loaded with crunchy vegetables, and it flies out of the store every day.