Cilantro

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Cilantro
Some people may be genetically predisposed to dislike cilantro, but the intense aromatics of this herb—a cornerstone in Mexican and Thai cuisine—can be tamed. Page and Dornenburg suggest tempering it with olive oil, such as in a cilantro pesto made with olive oil and cotija cheese, which you can then use to top chicken or fish. Or go the more tried-and-true route, pairing it with a compatible loud flavor, such as chilies, so they balance each other out.

Get the recipe: Chile-Lime Crab Salad with Avocado and Cilantro
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