All questions

I have a bunch of dill. What should I do with it?

asked by @shanlee over 4 years ago
9 answers 3056 views
Cbfb27ea-071f-4941-9183-30dce4007b50.merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added over 4 years ago

Make a green sauce for fish or veggies: sour cream, a little mayo, horseradish, scallions, lemon juice and a whole lotta dill!

C7510721-e177-481e-8125-7c4d04f5c4e8.canposter
added over 4 years ago

True Swedish Meatballs require a load of dill for the sauce.

A64f0bcb-569d-43e7-b4db-4f21866cac44.farmer's_market
added over 4 years ago

Autumn weather is finally here, so just yesterday I made one of my favorite things involving dill - a big pot of split pea soup (simmered with a smoked ham hock.) Another favorite for using a big bunch of dill is gravlax, plus the classic sweet dill/mustard sauce to serve with it.

153e100a-284f-4c64-a3cc-72ac1de69d2d.zester_003
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

I'm down with the "fish" recommendations. The flavor of dill goes very well with salmon; especially wild salmon. Salmon en papillote (baked in parchment), or sturgeon for that matter.

4d666fc0-7104-415b-9959-fe080e62a3ce.img_1231
added over 4 years ago

You might like a yogurt and dill combination. I love making lamb kofte pitas with yogurt and dill sauce, but it also works for cold veggies too, a la Liz the Chef's recipe: http://www.food52.com/recipes...

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added over 4 years ago

carrot dill soup or a green sauce with cucumber, dill, parsley & greek yogurt etc (salt generously).

Eb515e78-7387-4e72-b91d-acfa26b55b99.default-full
added over 4 years ago

I find the combination of dill and potatoes to be very satisfying.

B3038408-42c1-4c18-b002-8441bee13ed3.new_years_kitchen_hlc_only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 4 years ago

Make lacto-fermented pickles! Lots of them!! Yummmmmmm. ;o)

8bbce907-3b5e-4c8c-be5c-c64e6c780d63.birthday_2012
luvcookbooks

Meg is a trusted home cook.

added over 4 years ago

Stuffed Baked Potatoes from the Enchanted Broccoli Forest by Mollie Katzen. Also a yeasted dill bread with milk and white flour is delicious. Can't remember where the recipe came from but just use a cottage loaf recipe and add a lot of chopped fresh dill. Makes an unbelievable egg salad sandwich. My favorite egg salad is in Nancy Silverton and Mark Peel's family cookbook (when they were still a family, :(