Parsley

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

“Hot, cold, or room temperature, I love the briny bite of the capers and anchovies against the creamy eggs.” —Dawn Perry, senior web editor

Not just for chicken, this cilantro-lime salsa verde holds up well in the refrigerator. Keep an extra batch around for spooning over fish, steak, or vegetables.