cooking.nytimes.com
Parsley Salad With Barley, Dill and Hazelnuts Recipe
I was going to call this a barley salad with parsley, dill and hazelnuts, but it is really a parsley salad, like a Middle Eastern tabbouleh The relatively small amount of barley contributes substance and a wonderful chewy texture, as do the hazelnuts I prefer it on the lemony side so I use 3 tablespoons lemon juice, but I’ve given you a range.
barley, parsley leaves, dill, celery, sumac, hazelnuts, lemon juice, olive oil, hazelnut oil
cooking.nytimes.com
Joan Nathanâs Matzo Ball Soup Recipe
For children (and arguably most adults), the most welcome Passover dish is chicken soup with matzo balls My matzo balls, neither heavy as lead nor light as a feather, are al dente, infused with fresh ginger and nutmeg I like to freeze them, and the soup, in advance.
eggs, schmaltz, vegetable stock, matzo meal, nutmeg, ginger, parsley dill, salt
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Dill Pickle Bread
If you love dill, you are bound to go wild for this white bread with dill pickle, pickle juice and dill weed -plus a little onion. It makes a great bread from your bread machine for a variety of sandwiches: pastrami, grilled cheese, and just about every
water, dill pickle, butter, onion, parsley, dill weed, salt, bread flour, yeast