Dill
Anginares à la Polita
(Greek artichoke hearts and potatoes with dill)
Anginares à la polita means "artichokes city-style." The city in this case is Constantinople, now Istanbul. This wonderful dish is a harbinger of spring and makes good use of artichokes, of one of the first spring vegetables in the market after a long winter. Read more »
Hovmästarsås
(Swedish mustard-dill sauce)
A classic accompaniment to gravlax, hovmästarsås is also a good condiment for other fish and seafood. And it comes together in a snap. Another name for it is gravlaxsås. Read more »
Kookoo Sabzi
(Persian herbed omelet)
A kookoo — also spelled kookoo, kuku, kou-kou — is a Persian-style egg dish that is similar to an Italian frittata or an open-faced omelet. Iranians make many, many different types with a variety of flavorings. The kookoo sabzi, flavored with a variety of herbs and tinted a deep green, is probably the most popular. Read more »
Mizeria
(Polish cucumber and sour cream salad)
Mizeria is a nice cooling salad of cucumbers, dill and sour cream that is very popular in Poland. The name means "misery" in Polish, and legend has it that the dish was first served by poor (miserable?) peasants. Read more »
