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 ...

However, you should be sure you're using exactly what you intend to in your cooking, lest you end up with a flavor you don't ...

The best results in preserving come when fruits, herbs and vegetables are harvested at their peak. Toss or compost any that ...

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 ...

The humble, overlooked cucumber is suddenly being celebrated by Gen Zers and Millennials thanks mostly to the Cucumber Guy, a ...

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.

Remove pan from heat and stir in half the dill. Scatter remaining dill and crumbled feta overtop. Finish with a drizzle of olive oil.