By Ezra Klein
Dinner last night was a wonder. We took this basic recipe for barley risotto with beans and greens. Used water instead of stock. Didn’t skimp on the white wine. Added mushrooms (some hefty, woody suckers we picked up at Super H) at the beginning. Stirred in chopped greens towards the end (we had baby bok choy on hand, so that’s what we used). skipped the beans. Then stirred in fresh, chopped dill at the very end.
This has been a building realization for some time now. It’s not particularly original, but in case you’ve not had occasion to realize it, too: Fresh dill is awesome. I’m actually a bit obsessed with it. Super H Market seems to carry it pretty regularly, and every time I try it in, well, anything, it’s like being punched in the face with delicious. My prediction is it’ll be showing up on one of those “food trends” lists within a few years. Get a jump on them and buy some today.