Parsley

Roasting the asparagus intensifies its flavor and is easy to do.

Asparagus heralds spring! It still may be a little early, but as the asparagus season moves along, the stalks will be less woody.

Gamberi Aragonati Big shrimp crusted with garlic and crunchy bread crumbs were always a part of our family's Christmas Eve celebration. My father would peel and stuff pans full of fresh sweet shrimp, which would disappear faster than you can say Buon Natale! Easy to do, they are a pleasure to enjoy any time of the year. Don't forget the last squeeze of fresh lemon juice; it really brings out the flavor of the shrimp. Aragonati appears to be a dialect word for gratinati, meaning food that is baked under a browned crust. It has nothing to do with the herb oregano, though it is often misspelled oreganati.

Serve this with a crisp Sauvignon Blanc.

This salad was inspired by a classic Salade Niçoise with its fresh anchovies, potatoes and green beans, and one offered to me by Alice Waters, owner of Chez Panisse, who comes to France every year to avail herself of, among other things, the fine green beans of summer.

Brining the turkey in the refrigerator for two days ensures an incredibly moist result. We do not recommend stuffing brined turkeys because the brine can make the stuffing too salty. A do-ahead gravy base eliminates last-minute stirring and thickening. Look for fresh bay leaves in the produce section.

Serve these over rice as a main course, or offer as an hors d'oeuvre.

Offer a hearty Cabernet Sauvignon with this impressive prime rib.

It's worth the extra effort to make this rich stock; the slow-simmered taste produces a sauce that far exceeds any made with canned beef broth. This recipe is an accompaniment for Standing Rib Roast with Rosemary-Thyme Crust .

(Adapted from The Keeper's House) Charmoula is a Moroccan fish marinade traditionally made with tomatoes, lemon, paprika, garlic, cumin, and cilantro.

This lively salad adds color, flavor and crunch to any grilled main course.

These five-ingredient sardine toasts make the perfect party snacks to pass around during cocktail hour.

When buying flour tortillas, it is important that they be as fresh and soft as possible—neither rigid, dry, nor cracked around the edges. For the recipe below, the tortilla cake slices have a smokier flavor and are crisper when cooked on the grill than when broiled, which leaves them moister.

Can be prepared in 45 minutes or less.

This salad is a cook's dream because it must be made the day before serving. If you would rather eat it on the same day it is made, cook the cracked wheat in boiling salted water for 2 minutes, then drain through a fine sieve. Proceed with the recipe, but serve immediately without refrigerating.

Can be prepared in 45 minutes or less.