Category: Dill

  I have many versions of homemade mayonnaise and aioli on this site. This one came about one spring to use up a half bunch of dill that was about to go south. I used it as a dip for fat spears of steamed asparagus one day and spread it on sandwiches the next and dressed arugula with it the third. It's delicious with tarragon, parsley, basil or other tender herbs.... Read more »

--inspired by Cooking in the Moment by Andrea Reusing (this book is a great investment!)   There are many variations for this herby sauce that improves anything it touches. It is a bit richer and more complex than the Italian-style salsa verde I frequently make. I particularly like this herb combination (parsley, tarragon, dill) but play around with different ratios and herb combinations including basil and mint, if you'd like.   You can chop everything by hand (as I did above) or process in a food processor, it will be saucier/looser if you process. I kept the above version a bit drier (less oil) so I could use it as a sandwich spread as well. I usually use the processor but my knives had just been sharpened and it was a joy to chop all those herbs!   This makes a lot of sauce but I doubt you'll have trouble finding ways to use it.  It is particularly good with poached, baked or roasted fish, boiled potatoes and/or carrots, turnips, summer and winter squash, etc.... Read more »

There are many variations of this dish in Germany and I grew up with this simple, sweet and sour vegetarian one. Often ground beef or small meat balls are added to the mix and sometimes also tomato. I don’t know of any cooked cucumber dishes in the States but having grown up with this one in Germany it doesn’t seem odd to me and is well worth a try. The quantities are squishy for this recipe, confirmed by my mother. Just scale up or down to taste and depending on what you have. ... Read more »

Quick, fragrant and nicely cooled by the yogurt on a hot summer evening. Make as much or as little as you want as it's easily scalable. ... Read more »

This is a quick, savory pan-full of late summer goodness. The dill adds a nice herby touch. And this is more technique than recipe.  ... Read more »

--adapted from Plenty by Yotam Ottolenghi   This is delicious and unusual. Don't worry if the sugar doesn't caramelize smoothly around the fennel slices. If it clumps together with the fennel seeds it will make wonderful crunchy little nuggets that I almost prefer to an even layer of caramelization.   Serves 4... Read more »

--adapted from Pickled, Preserving a World of Tastes and Traditions by Lucy Norris   This is a very simple pickled carrot recipe from my dear friend and author Lucy Norris. I highly recommend Lucy's book if you're interested in pickling. These slightly spicy spears are lovely in a Bloody Mary and of course for snacking at any time or with cured meats and cheeses, etc.   Yields 4 pints... Read more »

  This cool, creamy Greek side/spread/dip is good with most anything. Scoop it on toasted bread, add it to pita or regular sandwiches. Top boiled potatoes with it or thinly sliced broiled beef or dollop it on toasted baguettes (sliced the length of the loaf) after you've rubbed the bread with garlic and layered with tomatoes and sprinkled with salt.   You can invert the ratio of cucumber to yogurt or change it in any way you want just taste and be sure it has plenty of garlic, salt and acidity. And if you don't have dill use cilantro, basil, parsley, oregano--not authentic but all delicious!... Read more »

These are often the first things to disappear at a potluck or picnic so make plenty.  ... Read more »

This is a classic flavor combination. Top with cooked, crumbled bacon if you feel like gilding the lily.  ... Read more »

Cucumbers and dill are a classic combination. And if you have some smoked salmon, or salmon of any kind, this is the perfect side.   For the quickest preparation of salmon pan-fry salmon fillets seasoned with nothing but salt and pepper, skin side down in a hot cast iron pan or other heavy skillet in just the a little oil. Flip and finish on the other side. This will only take 4-5 minutes on the first side and another 2 or 3 on the other, but will depend on the thickness of the fillet. ... Read more »

This is a simple, fresh salad perfect for either red leaf or butter lettuce. Quantities are a matter of taste and availability. ... Read more »

I grew up in Germany eating kohlrabi where it is often par-boiled and then sautéed with dill and cream and finished with a little lemon juice or vinegar. An elegant, simple and satisfying preparation.... Read more »

--inspired by 101cookbooks.com   This is a wonderful combination of flavors and textures. The sweetness of the carrots and creaminess of the beans is balanced with the fresh garlic and dill and finally the cool creaminess of Greek yogurt.   If you have cooked white beans (or canned) on hand this dish comes together in 15 minutes.... Read more »

This is a substantial but light grain salad. Carrots and dill are a classic combination and with the addition of plenty of lemon juice and green onions and it's a beautiful and fresh dish that keeps well--good for potlucks and picnics. You can substitute most any grain here and quinoa would work well too and be quicker cooking if you're in hurry.... Read more »

As is often the case, this is more simple technique than real recipe. It easily scales up and down and you can change the ratio of kale to cabbage so use however much you want. The below quantities are just suggestions. ... Read more »

Dill's unique flavor enlivens richer dishes with a fragrance that is pronounced and lovely. It is a perfect addition to dressings and fresh salads.   It is central to the cuisines of many European countries particularly Germany, Poland, Romania and the Scandinavian countries but also loved in India, Iran and many South East Asian countries.     It has different qualities, fresh and dried, and you'll want to use less if using dried. It's earthier dried and not quite as fragrant. If you have a lot of fresh dill, drying it and then keeping it tightly sealed is a good option. And the flowers are often used in pickles, beautifying and flavoring each jar.    ... Read more »