I used to think that summer couldn’t get much better than basil, freshly picked from the garden. But while in Greece, where I had no garden and where basil was hard to come by at market, I began cooking with fresh dill a lot more. It’s incredible in omelettes, mixed in with a green salad or finely chopped and then piled onto fish before baking. Once back in Newport, I counted down the days until I could start some outside and the little plant on my porch is finally ready for eating. Since wild salmon is back in season and the two go so well together, I think I know what I’m making for dinner tonight!