“Dill is such a light herb, perfect for peas, ramps, morels—all the spring produce. I stew baby carrots and throw in the dill at the end to brighten them. And I refuse to eat egg salad without it.” —Bill Telepan (Telepan, New York City)
RECIPES:
Grilled Boneless Salmon Steaks with Horseradish Dill Butter
Stuffed Eggs with Goat Cheese and Dill
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