Parsley

This salad of bulgur and fresh mint is a specialty of Rachel's sister-in-law.

To accompany Chicken and Vegetable Sauté .

Gremolata is a parsley and lemon peel mixture commonly used in Italy with osso buco.

A light and flavorful way to cook fish.

An essential ingredient in their cuisine of Corfu, vinegar provides the distinctive taste in this traditional main course named "sofrito". The veal is commonly served with mashed potatoes.

To debeard the mussels, just pull off the hairlike bits coming out of the shell.

This recipe was created to accompany Zita's Salmon with Herb Sauce. Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less but requires additional unattended time.

The following pesto — created for Sherried Parsnip Soup with Hazelnut Pesto — would be great on pasta (use about 3/4 cup for 1 pound pasta, thinning the pesto with some of the pasta cooking water), grilled fish and meats, or vegetables. Can be prepared in 45 minutes or less.

In Morocco, the word tagine refers to any of the country's slowly simmered meat, chicken, fish or vegetable stews that often have both savory and sweet flavors. It also refers to the earthenware dish with a conical lid in which the stew is cooked and served. Couscous or bread is a typical accompaniment.

Potatoes are the typical main ingredient in this classic garlicky Greek spread. The use of white beans in their place-plus the addition of tahini along with lots of fresh mint and parsley-transforms the easy appetizer into a whole new treat.

The oats in this salad are a distant cousin of the familiar breakfast staple oatmeal. As whole grain, oats have a wonderful, slightly chewy texture and nutty flavor.

The tender greens in this salad are a wonderful foil for blue cheeses.

A classic lamb preparation from the Temple House in Ballymote, Ireland. Mint adds a nice touch to the puree.