Dill

In this classic vegetable preparation, the cooking liquid is used to make the velvety sauce. The dish is normally served at room temperature, but it's equally good warm.

A versatile alternative to couscous, this is a summer starch that doesn't have to be served warm. If you have fresh or cooked leftover vegetables in the kitchen, toss them in to make a main-course salad. You can also play with the herbs to suit the dishes this will accompany.

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

Some classic Scandinavian flavors show up in this simple-to-make, cross-cultural pizza, made even easier by the use of frozen bread dough.

Active time: 20 min Start to finish: 30 min

This very ancient dish of pickled salmon is of Swedish origin, and considered by a great many Scandinavians to be superior to smoked salmon. It must be made with fresh fish that has never been frozen, and with a plentiful supply of fresh dill weed.

Typical Danish ingredients are featured in this easy-to-make condiment; it would be wonderful incorporated into a vinaigrette for cold poached salmon.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

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

Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature.

Red onion, capers and fresh dill make nice toppings. Serve the pizza with lemon wedges.

Can be prepared in 45 minutes or less.

I devised this dish for a benefit party to aid my husband's chamber music group, Clarion Concerts. It was the middle of August, in the heart of the corn season. Keeping up the tradition of Indian migrants the world over, I find myself adapting Indian spices and techniques to the best of American ingredients.

This brunch dish makes delicious use of leftover cooked salmon or potatoes.

Spicy peperoncini peppers cut the creaminess of the sauce on this salmon. Serve Artichoke Bruschetta as a first course, rice and asparagus as side dishes.