Dill

This method works well with other fish. Substitute salmon or fresh trout for the char if you like.

Stuck with too many herbs? Don’t fret! This elemental dehydrating technique we learned from the team at San Francisco’s Bar Tartine will transform them into bold, easy-to-deploy flavor boosters you can use to upgrade any meal. Try using this dried herb powder on rice to give it new life, or whisking it into salad dressings or folding it into yogurt for a bright green tzatziki. You’ll never be tempted to buy packaged powders again.

An antidote to the many mayo and sourcream dips out there (which we also love).

Bright, herbal, and sharp, this comically simple condiment is just what you want alongside braised meat.

A cooling, slightly garlicky spread that’s great with braised lamb tonight and possibly even better when added to a lamb sandwich tomorrow.

"I love this creamy soup so much, I'd bathe in it." –Brad Leone, test kitchen manager

“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer

Throw this spread together a day in advance—the flavors will meld and intensify as it sits.

This stew might come together quickly, but it gets plenty of backbone from fennel and white wine.

This recipe calls for fairly small racks of lamb, about a pound each. If your lamb is larger, the cooking time will increase, but you can get away with serving single, not double, chops.

These seared scallops on the half shell make for a show-stopping presentation. If your fishmonger can’t order the shells for you, use small plates.

Yeasted doughs might seem daunting to novice bakers, but these rolls are very simple to make.

Bread and butter pickles add an appealing texture and vinegary kick; Creole mustard and a dash of hot sauce balance the sweetness. For the best flavor, chill this salad a few hours (or up to one day) before serving, so the flavors meld.

You can also try this recipe with chives, dill, oregano, or parsley.

This cocktail is incredibly simple and incredibly good. Green tea kombucha, homemade (three-ingredient) dill syrup, and vodka are all you need.

These new potatoes don't take too long to cook, and do taste great with a compound butter.