Dill

Calling all dill lovers to this extra-herbaceous take on classic Greek spanakorizo.

These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.

Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.

Unintentionally vegan but very easy to love—this simple and tasty broccoli soup belongs in your weeknight dinner rotation.

Carrots and chickpeas rise to stardom with the help of a bright, herb-spiked cashew cream and added crunch from toasty almonds.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

Tomatoes are the perfect match for the acidic, sweet, and slightly-funky dressing that tops this bright, wonderfully herbaceous salad. 

This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.

Hits of crème fraîche, lemon zest, and dill will guarantee you a rich and zingy shrimp toast. 

Cabbage as its best self: Grilled to charred, tender perfection, then doused in a creamy sesame sauce.

This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.

The key to stress-free stir-frying is all in the prep work. Be sure to chop, slice, and grate everything before even thinking about turning on the stove. Top this dish with fried eggs to put it over the top, but it’s also great without them.

This super-flexible, all-purpose salad turns cabbage into luscious tangles of crisp leaves coated in a rich and bright dressing.

Saffron’s deep crimson threads add an intense sunset-orange hue and rich aroma to whatever it touches, but the downside is that it’s very expensive. This dish from recipe developer Yasmin Fahr uses a saffron technique taught to her mother by her mother and then passed on to her. By gently grinding the saffron threads, then mixing them with water, you can create a saffron liquid that makes a little bit of the expensive spice go a longer way (and it helps the threads dissolve better). If you don’t like fish skin, it’s easier to remove after you cook it.

You’ll find all the flavors of Middle Eastern shish barak (tiny lamb and pine nut) dumplings here, but made simpler and brighter with help from dried pasta and plenty of fresh dill.

ATTN: Pickle lovers. We’re here for you.

This dressing will remind you of the freshest, greenest ranch you’ve ever tasted. 

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.

A lemony, herby bean salad with lots of crunch from sliced snap peas is good. But when it's piled on top of garlic-rubbed, ricotta-spread toast, it's even better.

Add ‘em by the handful, not by the pinch.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.

Many gravlax recipes will instruct you to drain, turn, and babysit the fish while it cures. Not this one: Set it and forget it.

Sit back and let the sous vide do the work—this salmon will come out perfectly tender, never dry.

This cabbage salad is packed with herbs that make it taste super fresh and green—and it's perfect for a crowd.