Parsley

Steaming the apricots over the rice while it rests softens them just enough.

If you can’t find ají amarillo chiles for this grilled squid recipe, substitute with the paste, which is more widely available. Add 2 tsp. paste to dressing before adding the oil.

Butterflying chicken transforms a hard-to-grill round bird into a flatter shape that is easier to crisp and cook through.

This is the time to celebrate peaches. Look for standout varieties such as July Flame, Suncrest, or O’Henry for this salad recipe.

Walnuts can get bitter if toasted too long, so remove them from the oven as soon as they turn golden brown.

You're bound to get plenty of accolades for this zesty sauce, a Middle Eastern–spiced riff on herby salsa verde.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

To prevent cut artichokes from browning, work with 1 artichoke at a time and lightly toss it in the lemon dressing as you go.

Make a big batch of these spicy herbed meatballs and stash them in your freezer. That way, you’ll always have the building blocks for an easy weeknight dinner on hand.

Homemade mayo, much like hollandaise sauce, takes a little practice to get the knack. It’s like learning to ride a bicycle—once you’ve mas­tered the technique, it’ll be with you for life. Be sure to come prepared, armed with a whisk and some extra patience. It’s really all about whisking continuously as you slowly stream the oil into the egg yolks, little by little, letting the yolks take in every drop of oil. Slow and steady wins the race—this exquisite, delec­table, over-the-top-awesome race.

Shrimp, pasta, and feta in a creamy, tangy tomato sauce? Yes, please!

No need to struggle slicing unruly butternut squash. Roast it whole first, then tear or cut it into portions and sear in a big skillet to caramelize.

Herb butter—made with whatever herbs you have sitting around—is an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

A #MeatlessMonday recipe you’ll want to serve with a steak knife.

This comforting vegetarian chickpea and lentil soup features warming spices and a hit of lemon juice.