Cilantro

No offense to all the vegetarians, but the chimichurri is also pretty fantastic on your favorite steak.

It's time to add some cilantro to your margarita.

Attention: Also delicious with mint in place of the cilantro (some people really hate cilantro).

Have more fresh herbs than you know what to do with? From big green salads to compound butter to simple syrup, here are 11 great ideas.

The stuffing can be varied easily. Try lemon with tarragon, or orange with rosemary.

This sauce gives a bright finish to any flame-kissed fillet or crustacean.

Choose scallops that are “dry” (not stored in liquid preservatives). Larger is better; small ones could overcook before browning. Make sure to coat them thoroughly in oil before grilling so they don’t stick to the grate.

When buying squid, order a mix of bodies and tentacles for different textures and visuals, and ask your fishmonger to clean it, if it’s not already.

Fresh herbs are in season in May. Here's how to buy, store, and cook with them.

"Compound butters are a terrific blank canvas," Ballymaloe co-founder Rory O'Connell says. "You can mix in all sorts of flavors—anchovies, capers, any herb or spice."

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.

Blanching the garlic neutralizes some of its bite, and the spinach lends an earthy base note. This goes great with our beer-braised brisket.

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

There are no dried chiles in this green mole; it boasts bright, fresh flavors instead.

Stuck with too many herbs? Don’t fret! This elemental dehydrating technique we learned from the team at San Francisco’s Bar Tartine will transform them into bold, easy-to-deploy flavor boosters you can use to upgrade any meal. Try using this dried herb powder on rice to give it new life, or whisking it into salad dressings or folding it into yogurt for a bright green tzatziki. You’ll never be tempted to buy packaged powders again.

You want all of your cheese ball ingredients at room temperature to make sure the goat cheese mixture is smooth and homogenous.

Charred to a crisp: Not a statement usually associated with salads, but delicious nonetheless in this Mexican-inspired romaine number from Rose's Luxury.

Chef Cassie Piuma of Sarma, in Somerville, MA, makes big batches of this bright North African sauce to minimize at-home chopping, then uses it all week.

Celery is the perfect vehicle for a salty, assertive dressing like this one. Chiles and peanuts make this dish that much more addictive. —Alison Roman, senior associate food editor

Hot weather and spicy foods just go together, but this speedy stovetop dish won’t heat up your kitchen.

With lamb rib chops, we insist you leave the fat on the bone.

This sauce goes with pretty much any grilled meat; stir leftovers into yogurt to make a dip.

Radishes make a crunchy salsa for this steak taco recipe—or for any other tacos you’re serving this summer.

A very hot cast-iron pan will get the tomatillos charred quickly without overcooking them. Make a big batch for a great dipping salsa.