dill

Citrus-and-Dill Gravlax recipe | Epicurious.com

dill,

grapefruits

lemons

salt

(packed) light brown sugar

Tbsp. black peppercorns

(3-lb.) boneless side of salmon

Bagels, bialys, pumpernickel

Torshi Tareh (Persian Sour Herb Stew With Marbled Eggs) recipe | Epicurious.com

Tbsp. basmati rice,

cilantro

parsley

onion,

olive oil

garlic cloves, finely chopped

turmeric

spinach

tsp. black pepper

kosher salt,

lime juice (from about 4 limes)

eggs egg

rice and smoked white fish (for serving; optional)

Spiced Lamb and Dill Yogurt Pasta recipe | Epicurious.com

kefir (cultured milk) or plain whole-milk yogurt

(lightly packed) dill fronds with tender stems (about 1 large bunch), divided

garlic cloves, divided

unsalted butter

pine nuts almonds

currants

Tbsp. cumin

1½ tsp. black pepper

lb. ground lamb

lb. orecchiette or other short pasta

lemon

Cucumber and Tomato Tzatziki recipe | Epicurious.com

plain yogurt (do not use low-fat or nonfat)

English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded

garlic clove, minced

tomato, quartered, seeded, thinly sliced

Halal Cart-Style White Sauce recipe | Epicurious.com

mayonnaise

plain Greek-style yogurt

white vinegar

black pepper

sugar

garlic powder

Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.

Lemony Chicken Soup With Fennel and Dill

bone-in, skin-on chicken legs, thighs, drumsticks or a mix

Kosher salt and black pepper

fennel bulb (preferably with the top on)

garlic cloves, thinly sliced

yellow onion,

potatoes,

lemon, coarsely chopped (discard the lemon

chiles de árbol

broth

fennel seed

scallions, thinly sliced

Sour cream, full-fat Greek yogurt or feta (optional)

Sumac (optional)

Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.

Meanwhile, if you’ve got the top of the fennel bulb, thinly slice it, fronds and all; set aside.

Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.

Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it’s cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)

Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.

Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.

Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.

How to make Grilled Salmon in Foil. Easy step-by-step for PERFECT, flaky salmon every time. Tips for how to know when salmon is finished and flavor ideas!

Grilled Salmon in Foil

salmon (boneless with skin removed)

dill (divided)

lemon (plus additional for serving)

unsalted butter (or canola oil

garlic

Remove the salmon from the refrigerator and let stand at room temperature for 10 minutes while you prepare the other ingredients. Preheat an outdoor grill to medium (about 375 degrees F). Line a rimmed baking sheet (large enough to hold your piece of salmon) with a large piece of aluminum foil. If you prefer your food not to touch the foil directly, lay a piece of parchment paper on top (be sure none of it pokes out when the packet is sealed).

Lightly coat the foil with baking spray. Then, arrange a few sprigs of dill down the middle. Cut the lemons into thin slices and arrange half of the slices down the middle with the dill. Place the salmon on top.

Drizzle the salmon with the melted butter. Sprinkle with the salt and pepper. Scatter the garlic over the top, then lay a few more springs of dill and the remaining lemon slices on top of the salmon. Chop a tablespoon or so of the remaining dill and reserve for serving.

Fold the sides of the aluminum foil up and over the top of the salmon until it is completely enclosed. If your piece of foil is not large enough, place a second piece on top and fold the edges under so that it forms a sealed packet. Leave a little room inside the foil for air to circulate.

Carefully slide the wrapped salmon onto the grill. Close the grill and grill the salmon for 14-18 minutes, until the salmon is almost completely cooked through at the thickest part. The cooking time will vary based on the thickness of your salmon side. If your piece is thinner (around 1-inch thick) check several minutes early to ensure your salmon does not overcook. If your piece is very thick (1 1/2 inches or more), it may need longer.

Open the grill, and carefully open the foil so that the top of the fish is completely uncovered (be careful of hot steam). Close the grill, and continue grilling until the fish is cooked through completely, about 3 minutes more. Watch the salmon closely to make sure it doesn’t overcook. Remove the salmon from the grill (I like to use the foil to lift it right back on top of the baking sheet). If it still appears a bit underdone, you can wrap the foil back over the top, and let it rest for a few minutes. Do not let it sit too long—salmon can progress from &quot;not done&quot; to &quot;over done&quot; very quickly. As soon as it flakes easily with a fork, it&#x27;s ready.

To serve, cut the salmon into portions. Remove the topmost sprigs of dill and discard. Sprinkle with freshly chopped dill and top with an extra squeeze of lemon as desired.

https://content.jwplatform.com/videos/Ygzfyf0p.mp4

This baked pasta is inspired by <a href="https://cooking.nytimes.com/recipes/1020101-spanakopita?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=2">spanakopita</a>, the classic Greek spinach and feta pie. This loose interpretation combines pasta with gooey mozzarella, briny feta, plenty of greens and a rich cream sauce, which is then piled into a dish and baked until golden. The key to this dish is in the greens: Use at least three kinds — a mellow one, a peppery one and a fresh herb or two — to create an exciting mix of flavors. No need to sauté them; just salt and massage them until they wilt slightly. This cozy dish might be the best way to eat your greens all year long.

Baked Spanakopita Pasta With Greens and Feta

chopped spinach, Swiss chard

watercress

scallions,

garlic cloves,

cream cheese

mozzarella, grated (1 cup)

feta (1 cup)

Bring a large pot of salted water to a boil. Heat the oven to 450 degrees.

In a 3-quart/9-by-13-inch baking dish, toss the chopped spinach, arugula, herbs and scallion greens with 2 teaspoons salt and a few grinds of black pepper. Squeeze the mixture with your hands to wilt, then set aside.

Cook the pasta in the boiling water until 2 minutes shy of al dente; reserve 1 cup pasta water, then drain pasta and set aside. Return the pot to the stove.

Melt the butter in the pot over medium heat. Add the scallion whites, garlic and a pinch of salt, and sauté until softened, 4 to 5 minutes. Add the cream cheese and pasta water and stir until smooth. Stir in the wilted greens, half the mozzarella and half the feta until combined. Stir in the pasta until combined. Taste and adjust seasonings as needed.

Transfer the pasta to the baking dish, then top with remaining mozzarella and feta. Bake until the sauce has thickened and bubbly and the top has browned in spots, 10 to 15 minutes. If you like a crisper top, broil for a few minutes.

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill

lemon juice (from about half a lemon)

garlic clove,

oregano

chicken thighs (4 to 6 thighs)

potatoes

feta cheese, crumbled (about 1/2 cup)

In a medium bowl, whisk 2 tablespoons oil with 1 tablespoon lemon juice, the garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper. Add the chicken thighs toss to coat. Let the chicken marinate for at least 30 minutes at room temperature, or up to 8 hours, covered, in the refrigerator.

Heat the oven to 425 degrees. On a sheet pan, drizzle the diced potatoes with the remaining 1 tablespoon oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss well and move to one side of the pan. Pat the chicken thighs dry and place them, evenly spaced, on the other side of the pan.

Roast for 15 minutes, toss the potatoes, then return everything to the oven and roast until the chicken is cooked through, the skin is golden brown, and the potatoes are tender, 15 to 25 more minutes, depending on the size of the thighs. If the potatoes are not quite tender, remove the chicken thighs to a plate to rest, and return the potatoes to the oven to roast until tender, another 5 to 10 minutes.

Place the chicken and potatoes on a serving platter, and sprinkle them 1 tablespoon lemon juice. Scatter the feta and dill over the potatoes, sprinkle the whole dish with salt and pepper, and serve hot.

You need day-old rice to make this vibrant, springy pilaf recipe, but it’s worth planning ahead. The precooked rice gets super crisp before it’s tossed with soft feta, crunchy pistachios and snap peas, and jammy golden raisins. It’s a true study in textures.

Crispy Green Rice Pilaf

pistachios

cilantro, mint, basil, and/or dill

(or up to 3) serrano chile, stems removed, split lengthwise

lime juice

Tbsp. white miso

extra-virgin olive oil

rice,

sugar snap peas

scallions

feta

golden raisins

peas

Bon Appétit

Preheat oven to 350°. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then coarsely chop.

Meanwhile, blend herbs, one of the chiles, lime juice, miso, ½ tsp. salt, and 2 Tbsp. water in a blender on high speed until well combined. Drizzle in ⅓ cup oil and continue to blend until sauce is very smooth. Taste sauce for heat; if it seems mild, add another chile or two. It should be slightly spicier than you’re comfortable with since it’s going to get mellowed out by everything that it’s tossed with. Season with salt if needed.

Heat remaining 3 Tbsp. oil in a large nonstick skillet over medium-high until very hot. Add rice, pressing down with a spatula in a single layer to create as much contact with surface of pan as possible. Reduce heat to medium and cook, undisturbed, until rice is deep golden brown underneath, 6–8 minutes. Season with salt.

While rice cooks, thinly slice snap peas and scallions on a long diagonal and transfer to a medium bowl. Add pistachios, feta, and raisins and toss to combine.

Add fresh peas to rice and continue to cook over medium heat, tossing often, until peas are just cooked through, about 2 minutes.

Transfer rice mixture to bowl with vegetables and toss to combine. Drizzle in herb sauce, tossing again to coat well. Taste and season with salt if needed.

This sour-salty soup was made for using up sweet, late-season tomatoes.

Brothy Tomato and Fish Soup With Lime

vegetable oil

shallots,

lemongrass

tomatoes

1¼ lb. skinless, boneless cod, haddock,or halibut, cut into 1½" pieces

Kosher salt

Tbsp. (or more) fish sauce

This sour-salty soup was made for those late-season tomatoes on your countertop about to go bad. They get jammy while the fish poaches. And go ahead, add some greens. Use shrimp! This soup is flexible.

Heat oil in a medium pot over medium. Add shallots, garlic, lemongrass, and chiles and cook, stirring occasionally, until aromatics start to soften but have not taken on any color, about 5 minutes. Add tomatoes and cook, smashing and stirring, until tomatoes have burst and fallen apart and mixture is slightly thickened, about 5 minutes.

Pour 5 cups cold water into pot and bring to a boil. Reduce heat to medi um-low so broth is at a bare simmer.

Add fish to pot; season lightly with salt (you’ll finish soup with fish sauce). Cook until fish is opaque and cooked through, about 4 minutes. Remove from heat; add lime juice and fish sauce. Taste and season with more salt and/or fish sauce if needed. Stir in herbs and ladle into bowls.

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe.

Green Shakshuka

caraway seeds

green Swiss chard, divided

serrano chiles, seeds removed, chopped

cilantro leaves

cumin

eggs

Harissa powder pepper dill (for serving)

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them.

Preheat oven to 325°. Toast caraway seeds in a dry small skillet over medium heat, tossing often, until fragrant, about 1 minute. Let cool; finely grind in spice mill or with mortar and pestle.

Remove ribs and stems from 1 bunch chard; discard. Blanch leaves in a large pot of boiling salted water 10 seconds. Immediately transfer to a bowl of ice water; let cool. Drain and squeeze out excess water. Coarsely chop; transfer to a blender. Add chiles, cilantro, cumin, caraway, ¼ cup oil, and 1 cup ice. Purée, adding more ice if needed, until smooth; season with salt.

Trim tough stems from remaining chard; separate leaves from ribs. Tear leaves into large pieces; chop ribs into bite-size pieces. Heat remaining 2 Tbsp. oil in a large skillet over medium. Cook onion, stirring often, until starting to soften, about 5 minutes. Add chard stems, season with salt and pepper, and cook, stirring occasionally, until crisp-tender and onion is soft, 5–8 minutes. Working in batches, add chard leaves, letting wilt slightly before adding more; cook, tossing often, until all leaves are wilted, about 2 minutes. Pour in purée and use a spoon to create 8 small wells; crack an egg into each well. Sprinkle lightly with salt and harissa powder. Bake until eggs are just set, 20–25 minutes. Top with dill.

This salad is ideal for Thanksgiving or other huge, rich meals, something to nibble on between bites of sour cream potatoes and buttered stuffing. It’s more of an idea than a recipe, so feel free to riff on the greens and herbs involved. It should have about a 1:1 ratio of salad greens to herbs, and be very lemony, with plenty of salt. 

Leafy Herb Salad

spicy greens, mustard greens

chives,

mint

Flaky salt and black pepper

Olive oil

Combine greens in a large bowl, along with parsley, cilantro and chives. Add mint or dill leaves, if you have them on hand. (It’s fine if you don’t, but the more the merrier.)

Zest lemon over the greens, then halve and squeeze lemon juice all over everything. Season with flaky salt and plenty of freshly ground black pepper, and finish with a good drizzle of olive oil. The salad should be lightly oiled, and heavy on the flaky salt and lemon juice.

Guaranteed to make any raw vegetable taste good.

Ranch Fun Dip

yeast

Diamond Crystal or 1¼ tsp. Morton kosher salt

Aleppo-style pepper

onion powder

spice mill

Guaranteed to make any raw vegetable taste good, and it will last for weeks! The pistachios, nutritional yeast, and salt should be ground to the texture of coarse sand so the dip easily clings to the cut sides of the vegetables—just like, well, Fun Dip candy.

Toast pistachios in a medium skillet over medium heat, shaking and tossing often, until golden brown, about 4 minutes. Transfer to spice mill or mortar and pestle and let cool.

Add nutritional yeast and salt to pistachios and grind or pound until the texture of coarse meal. Transfer to a small bowl and mix in Aleppo-style pepper, dill, sugar, onion powder, and garlic powder.

Do Ahead: Ranch Fun Dip can be made 2 weeks ahead. Store airtight at room temperature.

This pie is a great way to use up your freezer staples: that one bag of frozen spinach and that packet of puff pastry sitting in the back. Feel free to make this pie your own by playing around with the herbs and spices. You can also veganize it by leaving out the feta and using a vegan-friendly puff pastry. Typically used as a marinade or condiment, chermoula is a North African spice paste with a multitude of variations. Here, it is used twice, once to flavor the base and then again as a sauce to drizzle alongside.

Spinach and Chermoula Pie

30 grams roughly chopped fresh cilantro (coriander)

mild red chile (about 10

cumin seeds,

sweet paprika

salt and black pepper

onion

frozen spinach, thawed, then squeezed to remove excess water

lemon lemon juice

All-purpose flour,

potato

Prepare the chermoula paste: Add the garlic, cilantro, chile, cumin, paprika, 1/2 teaspoon salt, a good grind of pepper and 3 tablespoons oil to a food processor. Pulse into a coarse paste and set aside.

Prepare the pie: Add 3 tablespoons oil to a large skillet and heat over medium-high. Once hot, add the onion and cook, stirring occasionally, until softened and well browned, about 12 minutes. Add half the chermoula paste (reserve the rest), the spinach, 1 teaspoon salt and a good grind of pepper, and cook for 2 minutes more, stirring to combine. Remove from the heat, then add the dill and lemon zest. Set aside to cool, about 20 minutes.

Line a 9-inch/24-centimeter pie or tart pan (tin) with a removable base with a piece of parchment paper large enough to cover the base and a little bit over the sides. (The excess will help you lift the tart when it’s baked.) On a lightly floured work surface, roll out the pastry with a floured rolling pin to a 12-inch/30-centimeter square. Lay the puff pastry on the parchment, pressing in the pastry to fit the base and sides of the pan and cutting away any excess so it overhangs by about 3/4 inch/2 centimeters.

Poke the base all over with a fork (about 10 times), then spread the cooled spinach mixture over the base evenly. Sprinkle the feta on top,  then fold and scrunch the sides over the filling to create a rim. (Don’t worry if it’s not perfect.) Refrigerate the pie for at least 20 minutes, or up to overnight, covered.

Heat the oven to 400 degrees Fahrenheit/200 degrees Celsius.

Trim and discard the ends of the potato and use a mandolin or very sharp knife to cut the potato into paper-thin slices. Toss together in a bowl with 1 tablespoon oil, plus 1/2 teaspoon salt and a good grind of pepper. Fan out the slices on top of the spinach and feta in a circular pattern, overlapping slightly, to cover the filling but not the pastry rim.

Place the chilled pie on a baking sheet and bake until cooked through and nicely colored, about 50 minutes. Set aside to cool, about 15 minutes, before gently transferring to a wooden board or serving plate.

When ready to serve, stir the lemon juice and remaining 1 tablespoon oil into the reserved chermoula. Spoon half of the chermoula all over the pie and serve the remaining in a bowl alongside. Serve warm, or at room temperature.

This is not your typical spaghetti and meatballs. Venison elevates the dish to new heights, with a brandy and cream sauce to coat thick strands of tagliatelle.

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