Cilantro has, in the past has been considered a great addition to Latino and South American style cooking.
I would suggest that you try with your favorite recipies. I recently made Eggs Benedict and added some Cilanto, Basil and Green Chileover the top, not too much, but just enough.
This gave it a robust and zesty kick, but did not ruin the creamy texture of the dish. Try it, I am sure you will enjoy it.
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