Dill
Persian-Spiced Chicken with Spaghetti Squash
Spice-rubbed chicken legs get roasted alongside spaghetti squash and onion for an easy sheet-pan dinner that’s bursting with bright, comforting flavors inspired by Persian cuisine.
5 Ingredients That Make Cooking Easier and Faster
The barriers to consistent cooking are enough to make anyone call for takeout once in a while. But that's not an option for our editor, who has committed to cooking 90 meals in January. How's a boy to keep cooking? Saviors.
Fresh Dill Cucumbers with Lemon
Fresh Dill Cucumbers with Lemon
Herb Salad with Pickled Red Onion and Preserved Lemon
You can pluck the herbs ahead of time and chill them wrapped in damp paper towels in airtight bags.
Farmers Market Quinoa Salad
Don't obsess over getting these exact ingredients in this precise combination. Any nut you like will work here for crunch, and you're looking for a mix of bright herbs and enough cooked grains to make it substantial.
Grilled Eggplant with Fresh Hot Sauce and Crispy Eggs
When you put an egg on eggplant, you get a veg main course.
Smoked Salmon Toast with Pickled Tomatoes and Dill
This recipe combines your favorite bagel toppers with an acidic snap of pickled green tomatoes.
Ginger-Dill Pickles
These herbaceous pickles combine spicy ginger with bright dill. Although cucumbers are classic, cherry tomatoes or green beans would also work well in this brine.
Herby Black Rice Salad with Radishes and Ricotta Salata
Make the rice before you leave, and pack the vinaigrette in a little jar on the side. You'll thank us, Scout's honor.
Shrimp Salad with Cucumber and Fennel
Poaching the shrimp with their shells on locks in their flavor.
Creamy Tahini Sauce, Three Ways
Serve this ultra-creamy tahini sauce with grilled meats or roasted vegetables, or use it as a base for a silky avocado dip or an herby salad dressing.
Grilled Steak, Vegetable, and Quinoa Salad
Grilled fennel, tomatoes, and scallions, plus cumin-rubbed grilled steak, turn this quinoa salad into a one-dish dinner you'll want to keep serving all summer long.
Iceberg Wedges with Grilled Bacon and Croutons
Who doesn't love a wedge? Ask your butcher to cut slab bacon into thick slices (about 1/4") to yield nice meaty pieces once they're crisped on the grill.
Linguine with Green Olive Sauce and Zesty Breadcrumbs
Bursting with the big, brash flavors of green olives, anchovies, and capers, this herbaceous pasta sauce isn't afraid to bite back.
Smoked Salmon with Horseradish Cream
Instructor's advice: Start with very cold cream, and keep it chilled between whipping and serving.
Sprouted Wild Rice with Pistachios and Spring Vegetables
Sprouting wild rice is a simple and delicious way to enjoy this amazing food completely raw. The process of sprouting wild rice is called "blooming" because the seeds actually unfold, very much like little petals, revealing the pale, tender insides. It's a really fun thing to watch, however slowly, and it's groovy to eat something you've seen transform over a few days.
This salad combines fresh springtime tastes and textures, all sauced up with a delicious dressing featuring bright lemon and spicy mustard. The herbs add the final layer of flavor, making this a salad that truly tastes alive! Because the rice is sprouted, it is very sweet, requiring salt in the salad—make sure to season it well to suit your own taste.
Salt-Baked Salmon with Citrus and Herbs
It can be hard to gauge what's happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.