This March, I felt the ground thaw after an unusually difficult winter. Cherry blossom buds popped up on craggy branches, and our dogwoods’ bracts sprang open. As April approached, I caught myself ...

Here's a Mexican version of chimichurri sauce. It's a mixture of parsley and cilantro, or sometimes the Mexican version uses parsley and oregano. It differs from the Latin favorite made with parsley, ...

In a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not pureed. Add 1/4 teaspoon of the black pepper, ...

This grilled skirt steak keeps the method straightforward: bring the meat closer to room temperature, grill it hot and fast, then finish with a punchy parsley salsa verde. The steak stays the focus, ...

“Michael Symon’s Playing with Fire: BBQ and More from the Grill, Smoker, and Fireplace” by Michael Symon and Douglas Trattner (Clarkson Potter, $30) “Michael Symon’s Playing with Fire: BBQ and More ...

Here’s a Mexican version of chimichurri sauce. It’s a mixture of parsley and cilantro or sometimes the Mexican version uses parsley and oregano. It differs from the Latin favorite made with parsley, ...

You are able to gift 5 more articles this month. Anyone can access the link you share with no account required. Learn more. This March, I felt the ground thaw after an unusually difficult winter.

This column comes from the Eat Voraciously newsletter. Sign up here to get one weeknight dinner recipe, tips for substitutions, techniques and more in your inbox Monday through Thursday. This March, I ...