These Chicken Kebabs Drizzled with Tzatziki Remind Us of Summer

After the holidays, the following months are always the time to get back to healthy eating. Detox, reboot, recharge—whatever you call it—I step away from the sugar and try to be mindful about my meals...

When to add herbs for vegetable stock?

by lisaleira 3 months ago

So I making a stock, or maybe it’s a broth, with some leftover vegetable that I have. I don’t really know if it’s a vegetable stock or broth? It has carrots celery onions tomato, and some aspar...

Too Much Dill-Help!

by monavano 12 years ago

Hi Chowhounders, Yesterday at my nearby farmers market in Washington DC, I bought some beautiful dill and when I got it home, I realized there is A LOT OF DILL! I have already used it on salad an...

strong aversion to dill?

by LA 15 years ago

Hi, Just wondering if anyone else has as strong an aversion to dill as I do--if it's in something I unknowingly bite into, I'm so repulsed I have to spit it out and feel like my body is about to s...

dill pickles

by jackieklein 4 years ago

I made these dill pickles yesterday. (Vinegar dills) a few hours after I processed them I noticed the white stuff on the ends of the cucumbers where I had cut the ends off. I can't seem to find any...

American-type Dill Pickles in London

by KaCHing 12 years ago

I cannot for the life of me find a dill pickle in London. At this point I'm not picky - I'd take even a lousy Vlasic or Claussen-type American grocery-store pickle, but it would be great to find a...

Dill seed vs. fresh dill for refrigerator pickles

by watermelonsoo 8 years ago

I've tried making refrigerator pickles twice and they both seemed to have this strange sweetness that I'm really not digging. I like really garlicky Kosher dills from Claussen or half sours from th...

You've reached the end of this page

Catch up on the latest activity across all community discussions.

View latest discussions