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

  • 5691 views
  • 9 Comments

9 Comments

Review our Code of Conduct
Don't send me emails about new comments
Merrill Stubbs
Merrill Stubbs October 6, 2010

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

Review our Code of Conduct
Don't send me emails about new comments
Christina Ward
Christina Ward October 6, 2010

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

Review our Code of Conduct
Don't send me emails about new comments
amysarah
amysarah October 7, 2010

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.

Review our Code of Conduct
Don't send me emails about new comments
pierino
pierino October 7, 2010

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.

Review our Code of Conduct
Don't send me emails about new comments
theicp
theicp October 7, 2010

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...

Review our Code of Conduct
Don't send me emails about new comments
allie
allie October 7, 2010

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

Review our Code of Conduct
Don't send me emails about new comments
Jon Palmer
Jon Palmer October 7, 2010

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

Review our Code of Conduct
Don't send me emails about new comments
AntoniaJames
AntoniaJames October 7, 2010

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

Review our Code of Conduct
Don't send me emails about new comments
luvcookbooks
luvcookbooks October 12, 2010

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, :(

Review our Code of Conduct
Don't send me emails about new comments
Showing 9 out of 9 Comments Back to top
Recommended by Food52