Dill

Though beet borscht is generally eaten cold, the addition of potatoes creates a more robust version for fall or winter. Onion-Rye Scones (page 155) complement this soup well. Unless you are fond of hand grating, using a food processor makes the job much easier.

This is a great light summer meal! Adding a thin coating of olive oil on top of the fish will result in a less-dense fillet. For an even richer flavor, place several pats of butter on the fish.

On the second season of Pitmasters, I wasn’t a competitor; I was a judge. What can I say—that’s what happens when no one can beat you. Anyway, the judging panel consisted of football star Warren Sapp, chef Art Smith, and yours truly. On one episode, we held a competition for the best homemade potato salad. I pride myself on my potato salad. I said to the contestants, “You got to have mayonnaise to have a good potato salad.” I don’t care what else you put in it—it’s got to be a little bit creamy.

Dill is one of our favorite summertime herbs. Its fresh, clean flavor is perfect for a flaky white fish like halibut. It’s lovely served with wild brown rice and crisp green beans. You can also make this with haddock or red snapper.

Fresh herb flavor any time of year. Delicious with just one herb, or mix and match.

This nutty bean purée is inspired by lobio, a marinated bean salad from the Georgian Republic.

This beautiful sunset-red sauce with flecks of green herbs turns pasta, vegetables, potatoes, or fish into a work of art. Leftover sauce keeps in the refrigerator for a week or two.

Flavored butter can make plain food instantly interesting by enlivening it with the flavors of fresh herbs, ginger, citrus, chiles, or roasted garlic. Keep some in the freezer to use in cooking or at the table. Give an instant flavor boost to plain steamed vegetables, broiled or grilled fish, eggs, grains, pasta, corn on the cob, or mashed potatoes. Slather it on fresh bread, rolls, or biscuits.

Take a few minutes to turn mayonnaise into something special. Aioli is a flavorful topping for steamed vegetables of all types, potatoes, hard-boiled eggs, fish, and shrimp, as well as a dressing for a simple salad, a dip for artichokes—even a sandwich spread.

This is one of the fastest yet most delectable fish preparations. Flounder is a delicate fish, so you need to use care (a wide spatula helps) when turning it to cook on the second side.

As a New Yorker, I have ready access to some of the best dill pickles out there. Even so, I still like to whip up a batch of my own every now and then. It is really very easy to do, and you have total control over the flavor and seasonings. If you really like garlic, toss in a few more cloves; if you prefer your pickles on the spicy side, add a couple of pinches of red pepper flakes. This is a basic recipe and you should feel free to experiment with other spices, too, such as cumin or fennel seeds. One note: though light on labor, this is not a last-minute recipe. The cucumbers need to “pickle” for at least 24 hours to get the best flavor.

This luscious burger is really quite simple. Salmon and dill are a classic pairing, but if you aren’t a fan of dill, try adding a few tablespoons of chopped fresh mint or tarragon in its place. Thin slices of red onion add a nice somewhat sharp note, and thickly sliced cucumber gives the burger a refreshing crunch. Should you feel like experimenting with a different type of bun, pumpernickel rolls or bread would be a great choice.