With the proper knowledge, you will be able to prep, store and cook dill to best preserve its flavor and texture. Dill weed, most commonly labeled as dill, is a fresh herb with feathery fronds ...

Fresh dill is available from supermarkets and ethnic grocers. Dried dill is a perfectly acceptable substitute to fresh, and is even preferred in some Middle Eastern dishes. Use only the leaves of ...

These highly-rated dishes like General Tso’s cauliflower and chickpea potpie, feature frozen veggies such as peas, peppers, ...

Chef Andrew Zimmern's cucumber soup is not only served cold, but it's also entirely raw — zero cooking required ... Shallot, garlic, dill, flat-leaf parsley, and tarragon perfume the cucumbers ...

Super-fresh vegetables work best. These dill pickles are ready to eat after 2-3 days. Cut snack-sized cucumbers into spears to pack into 2 medium-sized sterilised jars, along with fresh dill ...

Cook the spaghetti in boiling salted water for ... Add the crème fraîche, bring up to the boil then add the lemon juice and dill. Add the pasta to the pan, toss together and season with salt ...

Stir cherry tomatoes into sauté and continue cooking until shrimp cooks through and alcohol cooks off, about 4 minutes more. Remove pan from heat and stir in half the dill. Scatter remaining dill ...

At this trendy new Greek bistro, the Georgalis family's traditional recipes are given modern, showstopping twists.

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

Cook potatoes until fork-tender ... 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 ...