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Food

19 Dill Recipes to Use Up the Rest of That Bunch

The fragrant, feathery herb is good for more than pickles

By SAVEUR Editors

April 11, 2016

Fresh, fragrant dill brings a touch of brightness to everything from smoked trout to Swedish potato salad to a chilled yogurt soup. These recipes don't just use it as a garnish—they make the most of one of our favorite herbs.

Sweden, recipe, Magnus Nilsson, skyr, cheese, parsley, dill — While you can buy skyr, Icelandic fresh cheese similar in texture to yogurt, you can control its taste, quality, and texture if you make it at home. As with homemade yogurt, you'll need to buy a small amount to get started.Magnus Nilsson

Stuffed Moldovan Flatbreads with Dill and Sorrel — Kefir, a traditional Russian fermented milk drink, adds tenderness to the dough for these flakey Moldovan flatbreads, stuffed with dill, scallions, and sorrel—perfect as an afternoon snack or the starter for a large picnic.Matt Taylor-Gross

Cold Yogurt and Herb Soup with Chickpeas — Rice and garbanzos add body to this vegetarian soup laced with fresh greens and herbs. Serve it chilled—as we have done—or, if you prefer, just slightly warmed. Get the recipe for Cold Yogurt and Herb Soup with Chickpeas »Justin Walker

Cottage Cheese Pancakes — These old school Polish pancakes are lighter, fluffier, and cheesier than the batter-based standard. Get the recipe for Cottage Cheese Pancakes With Sour Cream and Dill »Matt Taylor-Gross

Greek Easter Soup — Our variation on a traditional Greek soup uses lamb shanks and shoulder, spring vegetables, herbs, and long-grain rice.Farideh Sadeghin

Greek Mac and Cheese — This savory casserole is studded with spinach, topped with feta cheese, and infused with a hint of cinnamon.Todd Coleman

Smoked Trout with Grilled Asparagus-Dill Sauce — The char of grilled asparagus and the zest of fresh dill blend to make a distinctive, lively, spring-time sauce for stove-top smoked trout.Matt Taylor-Gross

Duck Borscht with Fermented Tomato Sauce — This soup combines a whole duck, beet greens, and cabbage in a fizzy fermented tomato sauce—a wonderful alternative when fresh tomatoes aren't in season.Justin Walker

D.I.Y. Pickles — Whether crunchy topper, tangy relish or simply on the side, no sandwich plate is complete without them.Joseph De Leo

Grilled Skirt Steak with Herb Salad — This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing.Farideh Sadeghin

Olive Oil-Poached Green Almonds with Dill — Green almonds are a rare spring treat; simmering them in olive oil, orange juice, and aromatics mitigates their slightly bitter exterior, making them an irresistible cocktail party snack. Get the recipe for Olive-Oil Poached Green Almonds with Dill »Matt Taylor-Gross

Artichokes and Fava Beans — Tender artichoke hearts and fava beans pair beautifully in this simple Greek side dish. Get the recipe for Artichokes and Fava Beans (Aginares Me Koukia) »Farideh Sadeghin

Leek and Herb Frittata (Kuku Sabzi) — This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.Todd Coleman

White Borscht (Bialy Barszcz) — The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.Todd Coleman

Garlic and Dill Fava Bean Salad (Bagula) — Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish.Todd Coleman

Kohlrabi Potato Salad (Potatissallad med Kålrabbi och Dill) — Dill-and-new-potato salad is an iconic summer food in Sweden. In this version, sautéed kohlrabi, fresh dill, and boiled potatoes are warmed in melted butter to make a simple side dish that’s perfect for picnics and backyard barbecues.Felix Odell

Grilled Shallots with Dill (Schalottenlök i Folie) — Milder than their cousin the onion, shallots are ideal for grilling. For a midsummer cookout in Sweden, home cook Asa Johanson tosses shallots in butter and olive oil, wraps them in foil with dill, and cooks the package slowly on the grill until the shallots soften and caramelize, taking on a deep, sweet flavor.Felix Odell

Sprout Kraut — For a twist on traditional sauerkraut, cookbook author Karen Solomon likes to soak Brussels sprouts in a briny mixture of peppercorn, dill, garlic, and chiles.Helen Rosner

Honey-Dill Dipping Sauce — Mayonnaise with honey and dill makes an awesome dipping sauce for chicken fingers.Todd Coleman

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