Parsley

This colorful chimichurri recipe doubles as a marinade and works as an accompaniment to all cuts of beef—or anything else you want to gussy up.

Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this simple soup relies on pantry staples and a box of frozen spinach.

Frozen cauliflower deserves to be more than a side. Here a quick zap in the microwave primes the veggie crumbles to become a hearty vegetarian main.

Spiced, schmaltzy rice and tender braised chicken legs cook together in one Dutch oven—and the result feels like a warm hug.

A sheet-pan dinner gets the salad treatment with help from lemon-dressed herbs, briny olives, and sweet pickled peppers.

Tagine-inspired flavors, saucy lamb, and crunchy raw carrot salad—what’s not to love?

Nothing says “classy side dish” like anchovies draped over wedges of roasted squash and drizzled with a bright, herbaceous topping.

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

Smoky, charred summer squash are doused in a savory chimichurri for a side you’ll want to make all summer long.

With a few time-saving tricks, spoon-tender meatballs can be yours in about an hour.

Tenderizing yogurt makes the perfect marinade for grilled bone-in chicken thighs, which get even more flavor from chile-infused honey.

This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.

With sweet and tender charred cabbage, crispy-soft roasted white beans, tart kimchi, and creamy tahini, this vegan dish satisfies every craving.

This robust main-course-worthy pasta salad balances buttery olives, bitter radicchio, and crunchy almonds with a bright, herbaceous dressing.

Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.

This velvety chimichurri riff combines the sauce’s signature acidity and herbaceousness with yogurt’s mellow tang for a versatile two-in-one marinade and good-on-everything condiment.

You can—and you should!—eat fried slices of lemon in your salad. (Trust us.)

Savory, herby, and oh so green, this savory pancake is a winner for breakfast, lunch, or dinner.

Shawarma spices aren’t just for chicken and meat.

No need to fight over the last falafel—this sliceable one is big enough for everyone.

These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.

Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.

Tender cabbage gets smothered in a velvety sauce and topped with smoked sausage and spicy honey for a decadent side that will steal the show.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.