583 hill recipes

Sweet and spicy candied pickle sticks made from dill pickles soaked in sugar with cherry peppers, celery seed, and mustard seed. No cooking, just patience. Addictively crunchy.

Tart rhubarb and sweet apple pie filling spiced with cinnamon in a flaky double crust, thickened with tapioca for a perfectly sliceable filling. This apple rhubarb pie is a springtime classic.

No-bake cheesecake with nonfat cream cheese, whipped topping, and cherry pie filling in a graham cracker crust. Just two steps, zero oven time, and a creamy result that chills to perfection.

Kidney beans tossed with crisp celery, grated dill pickle, onion, and chopped hard-cooked egg create a protein-packed salad with tangy crunch in every bite.

A chocolate cherry upside-down cake made without eggs or butter. Cherry pie filling bakes under a rich cocoa batter, then gets flipped for a stunning glossy cherry top.

A no-bake icebox cake layered with graham crackers, vanilla pudding mixed with whipped topping, and glossy cherry pie filling on top. Chill, slice, and serve.

Cucumber leek sauce made from fresh juiced cucumbers, thickened with a slurry and finished with lime, white wine, dill, and a touch of butter. Light, bright, and elegant.

Tangy lime vinaigrette with fresh lime juice, olive oil, brown rice vinegar, plum vinegar, garlic, fresh basil, and dill. A bright, herbaceous dressing with Japanese-inspired depth.

Canned salmon salad with dill and sesame seeds spooned into avocado halves. A no-cook, high-protein lunch that comes together in 10 minutes flat.

Sauteed eggplant, green peppers, and carrots seasoned with cinnamon, fresh parsley, and dill. A light vegetarian side dish with Middle Eastern flair.

Cold dilly beans are crisp pickled green beans canned with garlic, fresh dill, and a hint of cayenne in a cider vinegar brine. A snappy, shelf-stable summer pickle ready in two weeks.

Dill onion bread bakes a tangy yeast loaf with cottage cheese folded into the dough for moisture, plus toasted dill seed and minced onion for a savory aroma. Brushed with butter and salt while warm. A retro church-cookbook classic.

Vegan tofu cottage cheese mashes firm tofu with oil, vinegar, dill, soy sauce, and nutritional yeast for a dairy-free cottage cheese substitute. Five minutes to make, perfect for salads, toast, or veggie sandwiches.

Lemon-pineapple delight folds prepared lemon pie filling, drained crushed pineapple, and whipped topping into a frozen pie set in a vanilla wafer crust. Tropical no-bake summer dessert.

Crayfish and poached quail egg salad pairs court-bouillon-poached crayfish with delicate soft quail eggs over greens, dressed in a truffle and dill vinaigrette. An elegant composed seafood starter.

Czech kolaches made with soft yeast dough and a homemade apricot filling. These pillowy rolls get an indentation pressed in the center to hold sweet fruit puree.