A couple years ago I was driving from Atlanta to San Francisco and kept walking into gas stations with big jars of pickled eggs. While my timid nature prevented me from trying them, I decided to cook up a batch of my own to see what all the fuss was about... And wouldn't you know it, they were delicious.
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Fjord shrimp are traditionally used for this recipe. Harvested from Norwegian waterways, the tiny shrimp are hand-peeled before they're arranged on the bread. Bay shrimp or small baby shrimp are a good (and already peeled) substitution. For the full story behind this dish click here.
Forget traditional potato salads, heavy with mayo and salt. This dish highlights the natural beauty of perfectly cooked red potatoes with a light dressing of balsamic vinegar and dill so you can enjoy the potassium-packed potatoes as a healthful side dish as your next cookout.
A thick Greek yogurt makes this lighter twist on traditional tzatziki sauce creamy and satisfying with just a few bites. Serve it with grilled or baked salmon, roasted lamb, or chicken.
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Horseradish has been a popular condiment since ancient times, but as soon as the dip craze picked up in the 1950s, people began to realize it tastes good with sour cream, too. This dip is an easy, no-bake way to serve a few vegetables at your next party.
The Carrots with Lemon Dill Butter recipe below allows home cooks to elevate simple carrots with nothing more than cupboard staples. Nielsen-Massey Pure Lemon Extract is added to clarified butter, salt, white pepper, and fresh or dried dill for a light splash of citrus that will stand out and enliven the whole meal.