These Fragrant Dill Recipes Don’t Involve Pickles

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. Get the recipe for Stuffed Moldovan Flatbreads with Dill and Sorrel »

Icelandic Skyr

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 »

Greek Easter Soup

This savory casserole is studded with spinach, topped with feta cheese, and infused with a hint of cinnamon. Get the recipe for Greek Mac and Cheese »

This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing. Get the recipe for Grilled Skirt Steak with Herb Salad »

Navy strength gin adds explosion potency to drinks like this riff on the gin and tonic, which is spiked with dill pickle juice and garnished with citrusy verbena leaves.

Spiced Dal with Peanuts and Dill

This herb-laced frittata of eggs, potatoes, and leeks is a popular Iranian side dish.

The recipe for this Polish Easter soup calls for fresh horseradish, but it works just as well with the prepared version.

Cumin and lemon bring a smoky and tart savoriness to this classic Egyptian bean dish.

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.

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.

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.

The smoked trout that tops these mini pancakes gets a slight kick from cayenne pepper. See the recipe for Smoked Trout Blinis with Creme Fraiche and Dill »