Cooking with Dill


Raspberry Basil Mojito


  • cucumber, sliced into ¼” rounds and cut into quarters
  • fresh dill
  • 4 ounces tequila
  • 2 ounces fresh lime juice
  • club soda
  • lime wedge, for garnish


  1. In a pint glass, add the cucumber, a good amount of dill leaves pulled from the stem, and the tequila. Muddle until the the cucumber starts to break up.
  2. Fill to the rim with ice.
  3. Add the lime juice and top with club soda till full.
  4. Give the drink a stir with a long spoon.
  5. Garnish with a lime wedge and sprig of dill.

Dill Pickle Chicken


  • 2 pounds boneless, skinless chicken thighs (4 to 6 thighs)
  • 2 cups pickle brine (from a 32-ounce jar or larger)
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup diced pickles (about 2 pickles, optional)
  • 2 tablespoons chopped fresh dill (optional)


  • Place the chicken in a shallow dish or container and pour the brine over the top. If necessary, rearrange the chicken so each piece is completely submerged. Cover and refrigerate for 2 to 8 hours.

    Arrange a rack in the middle of the oven and heat to 425°F. Drain the chicken and pat dry with paper towels. Liberally season the chicken with salt and pepper on both sides. Place the chicken thighs in a single layer in an 8- or 9-inch square baking dish.

    Roast until the chicken reaches an internal temperature of 165°F, about 20 minutes. Cover with aluminum foil, and let the chicken rest for 10 minutes. Garnish with chopped pickles and fresh dill, and serve warm.

Easy Ranch Quick Bread


  • Cooking spray or butter, for coating the pan
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 1/4 teaspoons fine salt
  • 1 teaspoon no-salt onion powder
  • 3/4 teaspoon no-salt garlic powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 4 tablespoons (1/2 stick) unsalted butter, melted
  • 1/4 cup coarsely chopped fresh dill
  • 1/4 cup finely chopped fresh chives (about 1 large bunch)
  • 1 cup low-fat cottage cheese, preferably large curd


Arrange a rack in the middle of the oven and heat to 350°F. Generously coat a 9×5-inch loaf pan with cooking spray or butter; set aside.

Whisk the flour, baking powder, salt, onion powder, garlic powder, baking soda, and pepper in a large bowl; set aside.

Whisk the eggs, buttermilk, butter, dill, and chives in a medium bowl until combined. Add the cottage cheese and stir to combine. Pour this mixture into the flour mixture and stir and fold with a rubber spatula just until the flour is incorporated, being careful not to overmix.

Scrape the batter into the prepared pan, push it into the corners, and smooth the top. Bake until golden-brown and a tester inserted into the center of the bread comes out clean, about 50 minutes. (Test in several places, as you may hit a piece of cottage cheese.)

Place the pan on a wire rack and let cool for 15 minutes. Flip the bread out of the pan onto the rack (run a knife around the edges first if needed) and let cool for at least another 15 minutes before serving.