Cilantro, often sold as "fresh coriander" or "Chinese parsley," is commonly used for its distinctive pungent flavor and fragrance in Vietnamese, Thai, Asian, Indian, and Mexican cuisines. Choose leaves with a bright, even color and no sign of wilting. The dried leaves lack fresh cilantro's distinctive flavor and are an unacceptable substitution. Ground coriander, an ingredient in most curry powders, is made from the ground seeds of the plant and serves a different purpose from that of coriander leaves.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.