Dill

Our perfect quinoa cooking method is to boil it in salted water until tender, then drain and return to the pot. Let steam, covered, for a few minutes and fluff.

This creamy, tangy sauce with a garlicky, black pepper punch is ubiquitous on platters of grilled meats sold by halal street carts in major cities across the U.S. We can't stop drizzling it on everything from pita sandwiches to roasted vegetables to crisp salads.

These golden-brown fritters are bursting with fresh flavor, thanks to a generous helping of Swiss chard, parsley, cilantro, and dill.

We call this one a picnic dinner since everything can be eaten with your hands. It's easy to pack up and take to the park if you want, but it also works great on the family table.

A couple tablespoons of yogurt miraculously transform a basic vinaigrette recipe into a new creamy dressing.

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Herb butter—made with whatever herbs you have sitting around—is an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.

Turned out onto a platter and featured as one of many foods at a holiday buffet, this dish is always a big success. Even those who swear they would never eat gefilte fish come back for seconds, provided you serve horseradish sauce with it.

This psychedelic Mediterranean-inspired salad marries bright, fresh ingredients with sweet, earthy roasted beets and perfectly cooked eggs. It tastes as good as it looks on the plate, and all the ingredients make for good snacks.

With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.

Often called kosher-style dill pickles, these are quick to make. Use either small whole cucumbers or cut larger ones into quarters. For an additional interesting flavor, tuck a small dried hot red pepper into each jar.

Make this recipe your thing. Serve this vibrantly hued cured salmon with an assortment of easily assembled herbs, pickles, seedy breads, and schmears.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

Marinate chicken breast cubes and vegetables in a blend of garlic, fresh dill, lemon, and olive oil for super-juicy, flavorful grilled skewers.

Sprouting and frying the sunflower seeds completely transforms their flavor. But just using salted, roasted sunflower seeds would also work fine.

Not a mayo maker? Season your favorite brand with vinegar and hot sauce to bump up the tang and add heat.

This classic Polish soup is the ultimate in summer refreshment.

Garlic-herb naan is grilled before being topped with creamy yogurt, smoked fish, citrus, and dill. You can use homemade or store-bought dough—or simply assemble the toppings on slices of toasted bread.