69 lemon dill recipes

Salmon corn chowder with bacon, creamed corn, potato soup, and Old Bay seasoning. A thick, creamy chowder using canned salmon and pantry shortcuts for a fast weeknight bowl.

A vibrant pasta salad loaded with steamed broccoli, cherry tomatoes, mushrooms, artichoke hearts, and feta in a creamy herb dressing made with cottage cheese and fresh herbs.

Pasta green salad tosses rotini and shredded Swiss with green beans, peas, cucumber and bell pepper in a creamy lemon-dill yogurt dressing. A bright, make-ahead potluck salad you dress right before serving.

Island-style stroganoff with tender beef strips in a brandy-flambéed cream sauce studded with colorful bell peppers and tangy dill pickles over fettuccine for a tropical twist on the Russian classic.

Herb-marinated shrimp skewered on sugar cane spears, broiled and served over golden tofu with shredded daikon and balsamic vinaigrette. A stunning fusion appetizer.

Pacific Northwest smoked salmon chowder with red potatoes, fish stock, dill, tarragon, and a finish of half-and-half. Smoky, herby, and built on bacon fat for layered depth.

Overnight-marinated chicken broiled and braised in a spiced tomato sauce with apple juice, orange juice, and a 13-spice seasoning blend. Deeply layered Cajun-inspired flavors over rice.

Potato and onion koora is a South Indian potato dish bloomed in mustard seeds, urad dal, ginger, and green chiles. Chunky, lemony, deeply spiced, and ready in 40 minutes.

Lemon butter layer cake baked in a tube pan, sliced into four layers filled with lemon cream and topped with caramelized nut crunch. A three-component vintage dessert with big citrus flavor.

Mandeltorte, a classic German almond torte made with ground almonds, bread crumbs, and whipped egg whites. Filled with lemon orange custard and dusted with powdered sugar.

Cherry pie topped with a golden coconut-almond macaroon instead of a second crust. The two-stage bake gives you sweet cherry filling under a chewy, toasted almond-coconut layer.

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

Fat-free cherry cheesecake bars with cinnamon cookie crust, creamy lemon-kissed filling, and glossy cherry topping that tastes like splurging but keeps calories in check.

Hot cherry fruit compote baked with rum, curry powder, candied ginger, and brown sugar. A retro holiday side dish for ham or turkey, or chill and serve as dessert with ice cream.

Crisp cucumbers and juicy tomatoes coat tender penne in a tangy dill-lemon dressing that gets better as it sits in the fridge.

Hamantaschen are triangular Purim cookies with a tender butter dough wrapped around a prune, raisin, walnut, and lemon filling. Traditional Jewish holiday treat, makes 5 dozen.