1,075 dilly recipes

Traditional Russian boiled beef simmered for hours with marrow bones, root vegetables, fresh dill, and peppercorns. Fork-tender rump roast in a rich, savory broth.

Whole red snapper stuffed with a creamy filling of sour cream, dill, lemon zest, and seasoned breadcrumbs, then baked until the flesh flakes apart. An elegant centerpiece for seafood dinners.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Creamy ranch dip made with low-fat cottage cheese and light mayo, tangy dill and garlic flavor in 5 minutes for fresh vegetables

Garden Swiss steak made with flour-pounded round steak simmered in beef bouillon with carrots, zucchini, tomatoes, and dill. A complete skillet dinner with tender braised beef and fresh vegetables.

Oven-baked beef and vegetable soup with short ribs, leeks, carrots, celery, mushrooms, and small pasta in a rich homemade broth. Slow-baked for tender, fall-off-the-bone beef and layered flavor in every spoonful.

Braised venison steak in white sauce with Worcestershire, dill relish, and a golden bread crumb topping. A hunter's casserole that turns wild game into fork-tender comfort food.

All-purpose Mediterranean meat and rice stuffing with fresh mint, parsley, and dill. Fills vine leaves, cabbage, tomatoes, zucchini, eggplant, and peppers for dolma-style dishes.

All the flavors of a loaded cheeseburger baked into a Bisquick pie. Seasoned ground beef, melted cheddar, sliced tomatoes, shredded lettuce, and dill pickles on top.

Tuna casserole with dill cream sauce, peas, and golden biscuit topping. A cozy one-dish bake using pantry staples that comes together in under an hour.

Pan-seared swordfish with a lemon, dill, and chervil herb crust over peppery arugula. A restaurant-quality fish dinner ready in under 20 minutes.

Cucumber dill dip with cream cheese, mayonnaise, fresh dill, scallions, lemon juice, and hot sauce. A cool, creamy party dip with crunchy cucumber pieces throughout.

Salmon spinach party dip with canned Alaska salmon, yogurt, light mayo, dill, and lemon zest. A lighter, no-cook appetizer dip packed with protein and served cold with crudites.

Vegetarian stuffed grape leaves (dolma) filled with brown rice, dill, cinnamon, allspice, and a hint of peppermint. Meatless dolma simmered in lemon broth, served hot or cold as a make-ahead appetizer.

Dolmades yialandzi are Greek stuffed grape leaves filled with herbed rice, dill, parsley, lemon juice, and olive oil. A vegetarian meze served cold as an appetizer or light main course.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.