Parsley is so much more than a garnish. It’s the fresh, bright finish that wakes up a dish, and I use it constantly. It’s right at home with seafood, from spicy Shrimp Pil Pil and buttery Sardine Toast to a quick Octopus Salad with Potatoes and Olives. It turns into a lemony herb oil for Creamy Red Lentil Soup and Halal Cart-style Chicken and Rice, and it brings crunch and freshness to salads like Orzo Pasta Salad and Celery Apple Fennel Salad. You’ll also find it folded into classic Steak Tartare, baked into Pomodori Ripieni and scattered over a Hummus Bowl with Spiced Ground Beef.