Gremolata (greh-moh-LAH-tah)

What it means

Gremolata's been stepping out. The Italian condiment of chopped parsley, garlic and lemon zest - think pesto without the olive oil - was the longtime companion of osso buco.

Now, though, gremolata regularly partners with a variety of dishes. The popular website AllRecipes lists recipes for cod with gremolata, Brussels sprouts with gremolata, cream of cauliflower soup with gremolata and lamb shanks with gremolata.

Chefs also have become adept at tweaking gremolata, adding anchovy, Parmesan or another starring ingredient to the traditional mix.

Where we saw it

Al Di La (Braised lamb osso buco, horseradish gremolata, lady peas, $24).

Where else you can try it

Since almost every restaurant keeps parsley, lemon and garlic on hand, gremolata frequently appears on menus. It sauces the short rib at The Alley, adds color to the yellowtail crudo plate at Amen Street and dots the seared scallops at Palmetto Cafe.

Where to buy it

Gremolata is supposed to showcase freshness, so it's best to make a batch from scratch. While the condiment provides a good excuse for pulling out your microplane, a knife works as a gremolata tool, too. First, finely chop a few sprigs of parsley, then grate one garlic clove and one lemon into the mix. E'finito.