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Dill grows up to 1.5–5 feet (0.46–1.52 m) from a taproot like a carrot. [7] [8] Its stems are slender and hollow with finely divided, softly delicate leaves; the leaves are alternately arranged, 10–20 cm (4–8 in) long with ultimate leaf divisions are 1–2 mm (1 ⁄ 32 – 3 ⁄ 32 in) broad, slightly broader than the similar leaves of fennel, which are threadlike, less than 1 mm (1 ...
Laced with fresh dill, parsley, and mint, these zucchini fritters get a touch of tang from the addition of feta cheese. Serve them hot alongside the chilled yogurt-cucumber sauce for dipping. Get ...
On the origins of mint sauce, the food historian Dorothy Hartley wrote, "Most sheep had their lambs down in the warm valley grazing lands where the streams ran, and mint grew in abundance. Hence mint sauce with lamb." [4] Mint sauce was being made in England as early as the 3rd century, [5] and the practice of serving it with lamb was well ...
Ketchup and mustard on fries Various grades of U.S. maple syrup. A condiment is a supplemental food (such as a sauce or powder) that is added to some foods to impart a particular flavor, enhance their flavor, [1] or, in some cultures, to complement the dish, but that cannot stand alone as a dish.
These sauteed shrimp, served in an aromatic sauce of butter with lots of lemon juice and dill, are one of the most popular dishes at José Andrés' restaurant Zaytinya in Washington, D.C.
It is made of salted strained yogurt or diluted yogurt [1] mixed with cucumbers, garlic, salt, olive oil, red wine vinegar, sometimes with lemon juice, and herbs such as dill, mint, parsley and thyme. [2] [3] It is served as a cold appetiser , a side dish, and as a sauce for souvlaki and gyros sandwiches and other foods. [4] [5]
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