Parsley

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

This is the condiment version of those summer sandals you want to wear with everything.

This smoky sauce goes well 
with any grilled meat or fish. The grill tames the heat, don’t worry.

Feel free to use whatever fresh chile you can find, but remember that this sauce is supposed to pack some heat.

This simple salad is all about the herbs, so put your best effort into finding the prettiest greens.

You can replace some of the cilantro or parsley with other tender herbs—basil, dill, chives. Just make sure to include the tarragon; it gives the dip an anise-y, bittersweet punch.

Board dressing: take all of those flavorful juices that accumulate when the meat rests off your cutting board and pour them back over the meat, where they belong.

Za'atar's depth backs up the freshness of parsley and cilantro in this Middle Eastern riff on a classic salsa verde.

Also known as kremmudokeftedes.

When you have some herbs threatening to go past their prime in the crisper drawer, preserve them by making herb butter, which just happens to be an excellent landing pad for a perfectly fried egg.

Nutty, buckwheat-based soba noodles add some heft to the classic miso broth.

Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. But this recipe is still worth the effort.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

A half a cup of olive oil may seem like whoa, too much, but that's the key to crisping up the chicken.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

This chermoula sauce recipe is even better if it sits for a while to let the flavors meld.

Other tender herbs such as cilantro, dill, and/or tarragon can be used instead for this salsa verde recipe. Though the breadcrumbs don’t stay crisp, they give body and subtle crunch to the sauce.

This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.

From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.

When it feels like you're drowning in herbs, make this handy condiment.

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

Try this mayonnaise with our Ultimate BLT. Would this also be good on an egg salad sandwich, or as a dip for crunchy summer veggies?! Why, yes!

We modified Contramar’s whole-fish method with individual fillets, which are easier to handle—but the flavor is the same!

Remember all those curly parsley garnishes on restaurant plates? Where did they go? Why is flat-leaf everywhere now? All your burning parsley questions, answered.