1,363 dill recipes

Tampa fish chowder with bacon, fish fillets, diced chicken, and potatoes in a half-and-half base spiced with cumin, ginger, and dill. A Florida twist on classic chowder with Cuban-Caribbean undertones.

Hearty Creole gumbo pot loaded with shrimp, eggplant, okra, corn, and rice in a smoky paprika-tomato broth. One pot, one hour, six happy bowls.

Versatile crustless seafood quiche with a blender custard of sour cream, cottage cheese, and Parmesan. Choose shrimp, crab, or salmon as your filling for an easy, elegant main.

Salmon pate made with poached fresh salmon and smoked salmon, blended with butter, dill, and sour cream. Sealed with clarified butter for an elegant make-ahead appetizer.

Italian stuffed meatloaf layered with zucchini, mushrooms, black olives, and mozzarella, blanketed in spaghetti sauce. A showstopping party loaf that serves a crowd of twenty.

Vegan green onion soup blended smooth with potatoes, celery, and fresh herbs like dill and thyme. A bright, light spring soup with a beautiful pale green color.

The legendary Dagwood Bumstead sandwich: a towering, impossible stack of ham, bacon, meatloaf, sausage, lobster, sardines, fried egg, cold spaghetti, and everything else in the fridge.

Protein-packed tempeh and nutty bulgur wheat tossed with crisp vegetables, fresh herbs, and a honey-dill dressing. A hearty vegetarian salad that's satisfying enough for a main course lunch.

Vegan beet borscht with apple cider, caraway seeds, and molasses simmered for hours then partially pureed for rich, complex vegetarian soup served hot or cold.

Easy to make, and goes great with tzaziki, some onions, and pita.

Vegetarian nori rolls (murreita) wrap brown rice, mung sprouts, carrot, cucumber, daikon, and umeboshi plum in toasted nori. A macrobiotic-style sushi roll with no fish required.

Greek spanakopita with fresh greens, feta, eggs, and herbs wrapped in buttery phyllo pastry. Warm spices like cinnamon and allspice give this savory pie its traditional depth.

A chilled shrimp and vermicelli salad loaded with peas, green onions, dill pickles, hard-boiled eggs, and bell pepper in a tangy sour cream and mustard dressing. A hearty make-ahead salad that feeds a crowd.

Roasted potato and surimi salad: red potatoes roasted hot with garlic, then tossed with imitation crab, hard-boiled eggs, and a dilled mayo-yogurt dressing. A lighter upgrade to classic potato salad.

These wonderful Ruffled Crepes are named for Isabel Holden, the original owner of the circa 1902 Victorian Bed & Breakfast. Served on a plate and garnished with sour cream and baked in muffin tins the lovely ruffled sides are truly an elegant presentation.

Crunchy marinated vegetable salad with corn, green beans, peas, bean sprouts, and water chestnuts in a tangy hot vinegar-dill dressing. Make-ahead Southern-style potluck favorite.