A “persillade” is a finely minced mixture of both fresh parsley and raw garlic and enriches—and makes heady—any sauce using it.

Certain recipes just won’t die—not ever. For Americans, one of those is for the Chocolate Chip Cookie.

The French name is “gigot d’agneau,” word-for-word in English “leg of lamb.”

Black-shelled mussels are one of the better—and better-priced—sources of protein for quick meals.

Like its own Thanksgiving Day buffet of mashed potato preparations—one basic recipe plus four spins on it.

A Chicken “Waldorf” Salad made with meat from a rotisserie chicken.

Are there infinite variations on Mac ‘n’ Cheese? Well, maybe, but here are a mere five.

Cutlets are a great way to have something versatile to eat, in various seasons.

Here are five ways with chicken soup, inspired by some other countries’ recipes of the ultimate comfort food.

Don’t merely “eat Greek” at a restaurant. Try cooking some at home. Photo from Robert Anasch at unsplash.

A turn on the BLT sandwich—as a soup!

A pinwheel of Cowboy Steaks. Photo from John Cameron on unsplash.

This marinade is particularly delicious on grilled pork or chicken thighs. Photo from Konstiantyn Li at unsplash.

The refreshing mix of cold vegetables—yeah, but tuna?—dressed in a vinaigrette that is Salade Niçoise.

“Pan bagnat” roughly translates as “bathed (or soaked, or wet) bread.” It essentially is a salade nicoise in a loaf of bread.

The cool thing about chilled soups is their consequential refreshment.

A compound butter is simple, but its flavor combinations are endless.

“Frittata” must be Italian for “kitchen sink.”

Three turns on awesomeness—a sandwich, a soup, and a salad.

Poke (POH-kay), Hawaii’s raw fish salad, is certainly easier than sushi to cobble together, and less complex than ceviche.