Dried dill is a perfectly acceptable substitute to fresh, and is even preferred in some Middle Eastern dishes. Use only the leaves of dill, and discard the thick stems. This herb is popular in ...
Its exact origin is not known but it is suspected to have been native to the Mediterranean region and western Asia, both places that use dill often in their recipes. In the United States ...
Plus, these soups are a wonderful way to make use of peak-season produce ... Shallot, garlic, dill, flat-leaf parsley, and tarragon perfume the cucumbers, while Greek yogurt, lemon juice, and ...
There’s just something about the crunch, the gentle blend of salty, sour and sometimes spicy that makes the Dill pickle the perfect pick among pickle people. Today we taught you how to whip up a ...
Make sauce: In a small bowl, mix grated garlic with dill, parsley, capers, honey and anchovies, if using, and reserved lemon zest. Stir in 4 tablespoons olive oil and season with salt to taste.