330 mill recipes

Savory Gorgonzola and leek crème brûlée: silky blue cheese custard with sweet sautéed leeks, torched to a bubbling Parmesan crust. An elegant first course that turns brûlée savory.

Cold quinoa salad with red and green bell peppers, red onion, scallions, and fresh dill. A versatile, protein-rich vegetarian base you can dress any way you like.

Vegan split pea soup loaded with sweet potato chunks and broccoli florets in a silky puréed base with dill and plum tomatoes. Naturally fat-free and protein-packed, this plant-based bowl is pure cold-weather fuel.

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.

Parisienne fruit tart layers crisp puff pastry with vanilla cream and bananas, glazes it with apricot, then crowns it with whipped cream, grapes, and pineapple. A showpiece French pastry from simple shortcuts.

Low-fat Scandinavian salmon souffle with canned salmon, dill, lemon juice, and whole wheat bread baked in a custard of egg and evaporated skim milk. A light, single-serving lunch.

Poached salmon steaks simmered in a fragrant bay-dill-peppercorn broth, served with a cool yogurt cucumber sauce. Light, elegant, and ready in 30 minutes.

A rich French Breton-style apple pie with buttery, egg-yolk dough scented with dark rum and vanilla. Golden, dense, and somewhere between a cake and a tart. Utterly irresistible.

These scrumptious salmon rolls can be served plain or can accompany any meal you prepare for dinner.

Another succulent chicken dish that is made with green beans and macadamia nuts.

A bold seafood marinade and grilling sauce with coffee liqueur, citrus, hot sauce, fresh ginger, and dill. Shake it up in a jar and let it transform any fish on the grill.

Dilly rice muffins fold cooked rice, fresh dill, scallions, and parsley into a quick muffin batter. Savory, herby, and ready in 30 minutes. A great way to use leftover rice.

Breadless egg salad sandwiches using Monterey Jack cheese slices as the "bread." Low-carb, gluten-free, and stacked with tomato, lettuce, pickles, and olives.

Poached salmon steaks for two, simmered in an aromatic bay-dill-peppercorn broth and served with a cool yogurt-cucumber sauce. Light, elegant date-night dinner.

Welsh mussel pate with herring roe, brandy, cream, and dill, baked in a bain-marie until set. A rich, briny seafood starter from the Menai Strait served on toast fingers.

Soupe de saumon a la creme is a French salmon cream soup made with a homemade fish stock, diced salmon, and whipped cream finished with fresh dill. An elegant, light first course for a dinner party.