I have a bunch of dill. What should I do with it?
Merrill is a co-founder of Food52.
Make a green sauce for fish or veggies: sour cream, a little mayo, horseradish, scallions, lemon juice and a whole lotta dill!
True Swedish Meatballs require a load of dill for the sauce.
amysarah is a trusted home cook.
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.
pierino is a trusted source on General Cooking and Tough Love.
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.
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...
carrot dill soup or a green sauce with cucumber, dill, parsley & greek yogurt etc (salt generously).
I find the combination of dill and potatoes to be very satisfying.
AntoniaJames is a trusted source on Bread/Baking.
Make lacto-fermented pickles! Lots of them!! Yummmmmmm. ;o)
Meg is a trusted home cook.
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, :(
Please enter a valid email address.
Well played. You deserve a cookie.
But you still have summer to look forward to
What the Food in ‘Twin Peaks’ Means to Kyle MacLachlan
What to Know About This Nationwide Hot Dog Recall
My Issue with Cooking Schools
The Origins of "à la Florentine"
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)