This simple pesto-like tarragon sauce has bright, clean flavors, and is delicious as a dressing for potato salad.
'tarragon' on Serious Eats
Your first question upon reading this recipe title is probably, "What the heck is broccoflower?" If you haven't already Googled it, broccoflower describes two different brassicas—fractaled Romanesco broccoli and bright green rounded cauliflower. Either of these will work in Deborah Madison's simple pasta recipe in her newly re-released cookbook, The New Vegetarian Cooking for Everyone.
Sweet kiwi is accented with the slightly licoricey flavor of tarragon in this easy gin cocktail.
A crispy veal tongue sandwich with horseradish, bitter greens, and a creamy, tangy tarragon sauce.
Brined pork chops and grape salad with pickled red onions, tarragon, and salty ricotta salata are bolstered by pepper and bound by a glug of olive oil.
Adding a small handful of chopped fresh herbs is a great way to enliven your favorite jam recipes. This strawberry-tarragon jam has hints of anise and lemon. Try pairing it with goat cheese or use it as a filling between shortbread cookies. This recipe yields about four and half jars. Give four as gifts and keep the half-jar for yourself.
A sweet liqueur flavored with strawberries and tarragon.
The fish fillets are grilled quickly then immediately placed atop a handful of lettuce, which wilts the leaves just slightly. Cherry tomatoes, tarragon, and capers are all tossed with a simple vinaigrette then added on top. With those little tomatoes just starting to pop up at farmers' markets, this is the perfect time to check out what whitefish is all about.
It's about the time of year when I start missing missing summer produce—when I grow a bit bored of butternut squash and wonder if there are any other fruits out there aside from apples. The solution to this late fall,...
Tarragon unexpectedly spikes this breezy basil pistou. Spoon it onto quick-seared tilapia, or any summertime seafood for a dinner that's light and fresh, and heady with the scents of basil and summer herbs.
If there was every a good time to tackle a recipe requiring 5 pounds of asparagus, it's now. All those spears are grilled, pureed, and then topped with a gremolata to make a soup that's a pleasant break from my usual asparagus preparations.
In honor (or rather acknowledgement) of Fashion Week, here’s a recipe from 1955’s Fashion Cooks, by the Fashion Group of Chicago. It was contributed by Patricia Dougherty Boysen, the past regional director of the Fashion Group of Chicago, and it’s...