Parsley

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

While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

I always thought of parsley as boring—until I tried rof.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.

As in: Spoon it on grilled meats, fish, or vegetables. You can’t lose.

A colorful hash filled with tender sweet potatoes, chewy farro, and crispy brussels sprouts.

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

Celery juice—all the rage! But still kind of a hard sell. This one gets help from apple, parsley, a dusting of black pepper. 

This versatile condiment takes a page from Paula Wolfert’s original version in her book, The Slow Mediterranean Kitchen, in which a surplus of greens gets cooked down to a deeply savory jammy consistency.

Soaking softens whole grains and shortens cooking time; feel free to sub farro, brown rice, or barley.

Add ‘em by the handful, not by the pinch.

Well, that depends. Are they hardy? Are they tender? And how lazy are you?

It’s not like we’re gonna stop you from making five- or six-spice chops, but this seven-spice blend is typical of the region and full of dimension.

Paprika gives smoky, spicy balance to bright citrus and herb flavors.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.

Getting your chicken super juicy on the inside and extra crispy on the outside requires one simple tool (that’s the brick part) and a few helpful techniques.

An herb-laced riff on aglio e olio, quick and easy.

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.