Parsley

Made with fresh herbs, garlic, lemon, and warm spices, this Moroccan sauce makes a great marinade or finishing sauce for meat and seafood.

A fragrant, herbaceous sauce acts as both a marinade and a dressing for this pretty, Moroccan-inspired salad.

Here's a DIY version of the flavored, spreadable Gournay cheese originally from France.

Swap cauliflower “rice” for bulgur in the classic Middle Eastern salad for a totally grain-free lunch.

When sitting down to dine in Argentina, a small jar or vessel of oily, deep-green chimichurri is often the first thing to greet you at your table. A traditional condiment made of parsley and other herbs, sometimes speckled with dried red peppers, green onions, or garlic, chimichurri is the iconic sauce of the parrilla culture, delivering a welcome bolt of bright, sharp, herbaceous saltiness and acidity that takes fire-cooked foods to new heights.

This fresh salad was inspired by the elements of a Passover Seder plate.

Since the weather is still a bit chilly, this recipe for a hearty green soup might just the thing to energize you while keeping you warm!

This subtly flavored salad really celebrates the chickpea, which is an excellent source of fiber, protein and iron, and perfect for keeping us going on busy days.

Cook barley until chewy and tender, then top with an assortment of crisp, golden brown mushrooms that have been pan-seared and basted in a fragrant, thyme-infused butter.

Crispy, salty, creamy, and full of protein (really!), these chickpeas should be a staple in your kitchen.

Spoon some of this butter over a pork chop during the last minute of cooking.

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

That parsley in your fridge is lonely! Let it hang with chiles and walnuts for your next weeknight pasta.

You can cook the eggs a day ahead (keep them chilled), but don’t slice until the first guest rings the doorbell.

If you've given up on stovetop rice methods, you'll love this hands-off oven technique.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.

Kohlrabi is underappreciated and misunderstood. But we've decided it's got our favorite crunch: sweet, dense, and snappy (think broccoli stem).

The secret to a gloriously glistening and super-moist turkey? Mayonnaise! We've spiked ours with creamy roasted garlic for a juicy, flavor-packed bird.