It’s time to let the spears take a stab at the spotlight.

It’s time for dill pickles to come out of hiding—from underneath your burger bun or tucked next to your turkey wrap. Chop them up and, much like capers, they’ll add savory zest to salad dressing, compound butter (that’s just butter with mix-ins), and even pan sauce. We love Claussen Kosher Dill Spears for their crisp crunch and balanced salty flavor; find them in the refrigerated section at the grocery store. Better stock up—it’s still pretty tempting to eat them straight from the jar.

Daniel Agee

Chicken Pickle Piccata

Both children and adults will go crazy for this dish, which makes a perfect weeknight dinner when served with mashed potatoes or green beans. Or, double the sauce, toss it with some pasta, and serve on the side. Chicken cutlets are sold in most markets, but if you’re having trouble finding them, slice chicken breasts in half horizontally for an easy substitution.

Get the recipe: Chicken Pickle Piccata

Daniel Agee

Dilly Buttermilk Dressing

This dressing is bright and herbal, but still deliciously creamy as a buttermilk dressing should be. Lightly flecked with chopped pickle and fresh dill, it’s pretty spooned over lettuce, dolloped onto a hot dog, or served as a dip with crudité. Because the ingredient list is so short, be sure to use good quality mayo, vibrant herbs, and freshly-ground black pepper.

Get the recipe: Dilly Buttermilk Dressing

Daniel Agee

Pickle Compound Butter

The combination of creamy butter, bright zesty lemon, and tart pickles in this butter are just perfect on steak. When whipping it up, pulse the food processor instead of letting it run, which lets the pieces of herbs and pickles shine through. In addition to steak, serve it on sautéed veggies, spread it onto toast with smoked salmon, use it to make croutons—the possibilities are endless.

Get the recipe: Pickle Compound Butter