Cilantro

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

Green mangoes would be ideal, but slightly unripe mangoes are an imperfect but successful substitute.

Creamy avocado hummus, where have you been all our lives?

Rather than marinating ahead of time, which, let’s face it, doesn’t work on weeknights, we came up with a citrus-mustard-cilantro dressing that bathes the chops in punchy flavor.

This is the time to break out the grating attachment to your food processor.

Think of this as a spicy Green Goddess dressing.

Lots of texture and a range of flavors are brought out of the brussels sprouts by prepping them three ways in this recipe—leaves, raw slices, and sautéed halves.

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.

As you’re crisping the rice for this chicken salad recipe, the leeks and carrots may look very dark. Don’t be scared or angry at us; the veggies aren’t burnt, they’re just deeply caramelized and will add lots of flavor to the final dish. Check out step-by-step photos here.

Don’t skip on the fresh herb garnishes for this recipe; they will serve as a good contrast to the curry.

After a heavy Thanksgiving meal, we look for recipes that double as a palate cleanser, with spice, zing, freshness—and vegetables that, you know, still have some crunch.

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

Quick-cooking shrimp get a flavor boost from cilantro, beer, and lots of fresh lime.

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

A salad so easy you can actually have the kind of Summer 2016 people (okay, Drake) write songs about.

Look up harmony in the dictionary, and you'll find these 54 recipes—with lime and cilantro front and center.

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.

Let’s put it this way: If you like salsa verde, you’ll love charmoula, a spiced marinade central to Algerian, Libyan, Moroccan, and Tunisian cooking. 

You can substitute any crisp vegetables and small pieces of protein, just make sure not to overstuff or the wrappers will split.

Charring the tomatoes and vegetables plays up their sweetness and adds smoky, bitter notes. This goes great with quesadillas, grilled snapper, and pork.

Smoked pork hocks don’t just add meatiness and body to this chile verde recipe; they release smoky, salty notes as they cook, seasoning the beans in the process.

You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags. Pair this salad with a Shawarma-Spiced Braised Leg of Lamb for a Levantine-inspired feast from the duo behind L.A.’s buzzy restaurant Animal.

If you have a mandoline, use it to slice the radishes and shallot. If not, use a sharp knife.

Schmear this on sandwiches, use it to marinate shrimp or chicken, or spoon a dollop onto eggs.