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dill

  • Recipe

    Mixed Herb Pesto

    This is the perfect pesto to make when you have extra herbs on hand or an herb garden that’s working overtime. Delicious tossed with boiled potatoes, use it as you…

  • Recipe

    Cobb-Style Salad with Roast Beef and Fresh Herb Dressing

    There’s nothing wrong with a cold supper when it’s bursting with as much color and flavor as this composed salad. While the ingredient list may look long, the prep is…

  • Recipe

    Baked Eggs with Corned Beef and Sauerkraut Hash

    In this Reuben-style dish, potatoes with gloriously crisp edges cradle just-set eggs. Serve with rye toast and Russian dressing for the full Reuben effect.

  • Recipe

    Crab Toasts with Smashed Avocado and Bloody Mary Aïoli

    “I really love seafood as a starter, and these crostini are great to nibble on,” says chef Luke Thomas. Rich but also light-feeling, they make a perfect small bite before…

  • Recipe

    Roasted Rutabaga, Mushrooms, and Onions with Mustard Seeds and Maple

    Whole mustard seeds add a crunchy pop of flavor to maple syrup-sweetened vegetables, while fresh dill brightens the dish.

  • Moveable Feast

    Herb Salad with Pistachios and Raisins

    Sesame tahini adds a nutty, earthy flavor to this salad.

  • Recipe

    Farro, Chicken, and Grape Salad

    Nutty and pleasantly chewy, farro is an ancient variety of wheat usually associated with Mediterranean cooking, especially Italian. In this one-bowl meal, a dressing of mirin and sesame oil gives…

  • Recipe

    BLT Grilled Potato Salad

    If you like a BLT, you’ll love this salad, which includes all those components plus grilled potatoes and a tangy blue cheese dressing. Try it alongside a grilled steak or…

  • Recipe

    Turkey and Sweet-Hot Pepper Grilled Cheese

    A mixture of cream cheese and grated cheese makes a luxurious sandwich. Spicy mustard and sweet pickled jalapeños add just enough heat to counter all that richness. Look for the…

  • Recipe

    Quail Egg-in-a-Hole

    Egg-in-a-hole is usually made by frying a chicken egg in a slice of bread, but these little guys are baked, all 12 in one batch. They’re a great appetizer or…