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Egg whites and hummus plus a few seasonings make a lighter version of egg salad that makes a great sandwich filling, spread for a wrap, or just to eat by itself.
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No bacon, no fruit, no seeds: this broccoli salad, adapted from a recipe in a newspaper clipping from 1980, combines potato salad flavors--hard-cooked eggs, dill, celery seed, mayo--with crisp fresh broccoli.
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Enjoy Chef John's recipe for remoulade sauce, made with mayonnaise, Dijon mustard, dill, and capers over crab cakes or with any grilled fish.
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These "BLT" hot dogs are topped with crispy bacon, fresh tomatoes, and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.
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A recipe for pulled lamb belly sandwiches from Belcampo Meat Co.
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Classic potato salad gets an update with sour cream and red wine vinegar.
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This fresh chanterelle mushroom soup with wild rice, parsley, and dill makes for an elegant, savory meal that can be ready in under an hour.
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Beets, beet greens, potatoes, and celery root are simmered together in this hearty, traditional Polish beet soup recipe.
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Make the ultimate vegan dip or dressing by blending cashew milk, cashews, chia seeds, lemon juice, dried dill, and more vegan goodness.
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For this earthy spring side dish, Su-Mei Yu tosses warm roasted mushrooms and whole shallots with a refreshing combination of dill, mint, and parsley.
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Grilled Polish Sausage and Sauerkraut! Here's how to cook Polish sausage with sauerkraut and onions, simmered in beer, and spiced with caraway seeds. A summer BBQ staple!
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Sliced cucumbers and sweet onion marinate in a sweet and tangy combination of vinegar and sugar in this refreshing salad.