Grilled Hamburger With Cheddar Cheese From 'Prune'

Gabrielle Hamilton's burger from her new cookbook, Prune, is obscenely good and feels quite fancy, despite being so simple. The name really discloses the whole recipe: chubby beef and lamb patties are topped with white cheddar and sandwiched in a Thomas's English muffin, dressed only with the parsley-and-shallot compound butter. The cheese oozes down the sides of the salty, fatty burger, and the bright and potent butter, slathered on the top and bottom of the English muffin, seeps into every 'no...

Garlic-Parsley Butter (Beurre Maître d'Hôtel)

A classic compound butter flavored with parsley, garlic, and lemon. It's perfect for grilled steak, seafood, or vegetables.

Garlic Scape Compound Butter

A flavorful compound butter packed with mild and herbal garlic scapes with parsley, lemon, juice, and salt—perfect for melting on meats and fish and more.

Parmesan-Basil Butter

A compound butter flavored with Parmesan cheese, basil, garlic, and lemon. Use it on grilled meat, vegetables, or seafood.

Beurre Maître D'Hôtel

Beurre Maître d'Hôtel is just fresh sweet butter packed with parsley. It melts down into seared steaks and grilled fish like nobody's business.

Green Beans With Snail Butter From 'My Paris Kitchen'

Alas (I suppose) these green beans are only cooked in the manner of snails, not with the garden creatures. No matter, the unapologetically garlicky snail butter is still darn good and makes a fine accompaniment to the tender green beans.

The Secret Ingredient (Parsley): Spaghetti with Parsley Pesto

Parsley steals the show in this grassy, all-parsley pesto side dish.

Garlic Prawns (Shrimp)

3 tips to make top notch garlic prawns: finely chop rather than mince the garlic, only marinate for 20 minutes and add a splash of dry white wine.

Paris Mushroom Salad with Lemon, Parsley, and Parmesan

This bright and clean salad is made of shaved mushroom, Parmesan, and parsley, and spiked with lemon, olive oil, and sea salt.

Salmagundi

Salmagundi is more of a concept than a recipe. Essentially, it is a large composed salad that incorporates meat, seafood, cooked vegetables, raw vegetables, fruits, and nuts and is arranged in an elaborate way. Think of it as the British answer to Salad Niçoise.