Dill

The pink-peppercorn garnish gives this chilled soup a pretty spring look.

Early in this century, fresh meat became a staple on many American tables. But old methods of flavoring and preserving beef-corning, for instance, which involved brining the meat with spices-remained popular. Often in New England, leftover corned beef simmered with vegetables would be chopped up and transformed into red flannel hash, so called because of the crimson color beets gave to the dish.

This recipe was created to accompany Oven-Poached Salmon with Mustard Dill Sauce . Can be prepared in 45 minutes or less.

A quick yet elegant pasta dish.

This easy—to—make soup is a terrific Saturday lunch, especially when accompanied by crusty bread, a salad and beer or apple cider. If you're serving people who don't like spicy foods, eliminate the cayenne pepper.

Use leftover poached or baked salmon. Canned red salmon that has been drained, skinned and boned also does the trick.

This is a good one for potato salad, too.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Can be prepared in 45 minutes or less.

Here's an easy-to-make sauce for shrimp or crab claws. It's also good prepared with fresh dill or thyme instead of tarragon. Can be prepared in 45 minutes or less, but requires additional unattended time.

Here is a savory soda bread with the distinct flavor of dill seeds.

To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.

Zucchini and dill add a fresh twist to the classic, which is a winner served with other summer classics, like sandwiches, hot dogs, burgers and barbecued chicken.

Straight from Bloomfield Hills, Michigan. This is one of mom's specialties for a summer lunch or dinner.

This simple side dish is even easier to prepare if you roast the beets the day before you plan to serve them.

This soup, actually my mother's recipe, is traditionally served at Passover, but it's so good that my family likes to make it all year round. A little chicken stock goes into the matzo balls, and the rest makes up the soup base. You can also use canned chicken broth, but for the best-tasting and most authentic soup, we think nothing beats homemade chicken stock. Active time: 40 min Start to finish: 1 1/2 hr

This simple side dish from River's End Restaurant is terrific with grilled fish. For a pretty presentation, serve the slaw on radicchio leaves.