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For a milder version, you can substitute green bell peppers and omit the jalapeño. View Recipe. ... swap out the dill for chopped fresh basil, or use store-bought basil pesto or sun-dried tomato ...
2 tablespoons finely chopped fresh dill. Kosher salt and freshly ground black pepper, to taste. Peel the hard-boiled eggs and chop them. Add to a bowl along with the mayonnaise, mustard, and green ...
Fresh or dried herbs: basil, parsley, oregano, or dill Red pepper flakes Additional veggies, like frozen peas or diced zucchini (add them to the broth along with the greens)
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 ...
"Dill leaves must be used fresh, as they lose their flavour rapidly if dried; even freeze-dried dill leaves have very little flavour. It is thus necessary to grow a supply of plants, rather than store the leaves." While dried dill indeed tends to lose most of its flavor, freeze-drying is obviously superior to regular drying.
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A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...
Opt for Sun-Dried Tomatoes. ... Try pita chips instead. How to Store Leftovers (or Extra Batches) ... 2 tsp. fresh dill. ⅛ tsp. pink Himalayan sea salt. ⅛ tsp. black pepper.