cilantro

Ever buy a bunch of herbs for a recipe, only to use a tablespoon and find an icky bag of dried-out leaves two weeks later? This has been a long-standing problem in my house, and I've been determined to find a fix for it.

This week, the herb of immediate concern is cilantro. As a major cilantro lover, it's a staple in my kitchen, so much that I always keep it around. I use it as a go-to for my frequent Southwest-themed meals, but there's a lot one can do with the flowery, lime-like herb; it's a fixture in Indian, Persian, and Chinese cuisines, among others. If you've got cilantro odds and ends, here's what I'd recommend.

1. Surprise your taste buds with a cilantro martini.
2. If you're a cilantro lover, make it the star of a creamy soup.

For five more suggestions, keep reading.

I salivate at the thought of gnawing tender corn kernels, bursting with sweet juice, right off of a grilled corn cob. I also love cilantro (it must be genetic) so much that I'll eat a sprig of it just to perk up my palate. So when Sara showed off her recipe for chili-lime corn, I swooned.

Inspired, I went to the store, picked up a few plump ears of yellow corn, and got the Weber sizzling. Like Sara, I wanted a cob topping that would both play up the sweetness of the corn and counterbalance it with a bright cilantro flavor. But unlike her, I wanted to make cilantro sing as a the star of the condiment. To do this, I majorly upped the herb ante and cut out the chili powder. The result? A topping that's pure cilantro — a perfect, herbaceous match for yellow or white corn.

Keep reading to get the simple recipe.

Holiday feasts with the family call for large, important roasts — that's something I learned long ago from the late cookbook author Sheila Lukins. Make it something succulent and impressively large, like a beef Wellington or a rack of lamb, which can be shared and passed around the table.

If you're not an expert at roasts, don't dish out valuable dollars on a piece of beef tenderloin that you'll risk overcooking. Instead, stick to a more basic (and affordable) cut like pork loin. This Latin-inflected citrus, cumin, and cilantro recipe serves up to eight and will leave guests reaching for seconds — but it won't set you back more than $25. For the recipe, read more.

Chinese parsley, the crop of coriander, or plain old cilantro — no matter what you call it, the small, green leafed plant is not only delicious, but also chock-full of nutritional value. While some see it as a simple garnish, I look for nearly every chance to incorporate the tasty herb into my meals. After reading up on these benefits, you may, too.

• It appears that once a month, the ladies should eat a healthy dose of cilantro as it may ease monthly hormonal mood swings and may reduce menstrual cramping.
• It has bacteria-killing agents! While I wouldn't trust it to rid my kitchen of salmonella, I wouldn't hesitate to use it on my cutting board.
• Cilantro is said to have anti-inflammatory powers that can help arthritis sufferers.

Ready to see some more?

When I think of grilling, my first thought is always red meat, which I've flame-broiled a lot of lately. But the barbie isn't just limited to grilled meats and vegetables; it's also an outstanding way to enhance the flavor of soy products such as tofu.

The key to a making a dish such as this one successful starts with using the right ingredients. Select the firmest tofu you can find; soft or silken varieties will slip through the grates. That, and don't skimp on the sauce: glaze the skewers generously, and more flavor will make its way to your plate. Serve it with lightly skillet-fried brown rice for a complete and healthy meal. For the recipe, read on.

This weekend, the weather in San Francisco was glorious, and I couldn't help but realize that Summer is just around the corner! The arrival of bikini season will be here before we know it, and there's no time like the present to start eating healthful and light meals in smaller portions. This scallop and snap pea stir-fry is an ideal figure-friendly dinner. Thanks to fresh lime juice, grated ginger, garlic-chili sauce, and tons of cilantro, it's super flavorful and therefore, totally filling. For a complete meal, serve this seasonal dish with a side of sautéed mushrooms. If scallops aren't your thing, consider using shrimp, tofu, or chunks of chicken instead. Get the uncomplicated recipe when you read more

• Why Sandra Lee is not evil. — Huffington Post Food
• Have you experienced the Indian tapa known as thalis? — Good Bite
• Learn how to sous-vide a chicken breast. — Serious Eats
• Prepare a menu with recipes from Top Chef Masters. — Chow
• What's the best burger in the Bay Area?— Eater SF
• The science behind cilantro hatred. — The Epi-Log
• The joy of cooking alone. — The Atlantic
• Guy Fieri's guide to entourage management. — Ozersky TV

I'm always looking for easy dinners that are tasty and fresh. Stir-fries are the perfect candidate for such a meal and this weekend, I pulled out the wok to make a simple shrimp and rice noodle dish. The shrimp required the most prep since I had to devein them. However, once all of the ingredients are prepped in individual bowls, the cook time is really fast. In under 15 minutes, I had an exceptionally delicious dinner. The mild sauce combines soy sauce, fish sauce, brown sugar, and lime juice — creating a perfectly light Spring dinner. Skip takeout tonight and keep reading for the recipe.