264 hill recipes

Pisnyi borsch is a traditional Ukrainian meatless beet soup with dried boletus mushrooms, root vegetables, and beet kvas for a tart, jewel-toned broth served with vushka dumplings.

Grilled Caucasian shashlik from the Russian Tea Room: lamb kebabs marinated overnight in lemon, dill, garlic, and bay leaf, skewered with tomatoes, onions, and peppers. Served over rice.

A moist chocolate cherry bundt cake made with cherry pie filling, chocolate chips, walnuts, and a hint of cinnamon. Mixed in one bowl, baked in a fluted tube pan, and dusted with powdered sugar.

Try this new succulent dish that is served with bread and it's own sauce.

A whole cut-up chicken microwaved in spaghetti sauce with green chilies, Parmesan, dill, and lemon pepper. Sounds unconventional, tastes surprisingly good. 30 minutes, one dish, done.

Have some fun with dinner this summer with this delicious recipe where pieces of zucchini are filled with a savory beef mixture and topped off with cheese.

Microwave salmon and potato platter with broccoli, lemon juice, and a fresh dill-yogurt sauce. A complete one-platter dinner cooked in about 10 minutes with no oven needed.

Hearty bazaar vegetable soup with split peas, pearl barley, lima beans, carrots, onion, and dill simmered low and slow until thick and stew-like. Old-fashioned comfort soup for cold days.

Cherry streusel coffeecake with almond-scented batter, cherry pie filling center, and a crunchy almond crumb top. Springform pan dessert, brunch-ready.

Loaded black bean soup pureed silky-smooth with smoky ham hock, sherry, lemon, and a finish of sour cream and fresh dill. Steakhouse-style classic that elevates the humble bean.

Monte Cubano is the Monte Cristo meets Cuban sandwich mashup: ham, smoked turkey, Swiss, mustard, pickles, and garlic mayo soaked in egg and pan-fried until golden.

Flounder fillets stuffed with a creamy brown rice, mushroom, carrot, and zucchini filling seasoned with dill. A light, elegant baked fish dinner with a built-in side dish.

Cherry cheese coffee cake on a yeasted bread base with cream cheese filling, cherry pie filling, raisins, and a brown sugar streusel top. Uses frozen bread dough for the shortcut.

Fork-tender chuck pot roast browned and slow-simmered with dill and a splash of vinegar, then finished with potatoes, carrots, zucchini, and a tangy sour cream gravy. A one-pot Sunday dinner.

Vegan mushroom potato chowder made creamy with pureed tofu and soy milk instead of dairy. Seasoned with dill and tarragon for a rich, satisfying bowl without any cream.

Red potato salad with a tangy grainy mustard and yogurt dressing, scallions, celery, and black olives. Low-fat, mayo-free, and great served warm or cold.