Parsley, Italian

Parsley is a good foil for the richness of cheese, from sharp Parmigiano to mild fresh ricotta as well as all kinds of nuts. It rounds out the flavor of pungent ingredients like anchovies, capers, olives, and crushed red pepper flakes, and it’s lovely with lemon zest, garlic, shallots, and scallions. Parsley adds punch to starchy foods like beans, potatoes, winter squash, and grains. It’s also gorgeous—and delicious—with deep-orange vegetables like butternut squash and carrots.