Tarragon doesn't get enough love. Most people know it only in its dried form, and administered with a heavy hand. But a few sprigs of fresh tarragon can be lovely. It's a traditional component of the mixture...
Author: David Tanis
Author: Mark Bittman
Gently baking salmon in a low-temperature oven ensures a moist and succulent fillet and only takes about 15 minutes. The asparagus cooks on the same baking sheet, making clean-up a breeze.
Author: Rhoda Boone
Author: Thomas Keller
Author: Ruth Cousineau
Mixed Green Salad with Tarragon Vinaigrette
Author: Andrea Albin
This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .
This lobster salad is wonderful on its own-but piled onto a hot dog bun it becomes a perfect lobster roll.
Author: Kelsey Bunker
Author: Susan Spungen
This stress-free dish is based on one of my favorite flavor pairings-golden roast chicken and tarragon. The chicken is simply seared on the cooktop, then placed in the oven to bake with zingy lemon, garlic,...
Author: Donna Hay
Author: Scott Peacock
Author: Julia Child
Mustard-rubbed chicken legs get super-tender when braised in apple cider and white wine for this cozy fall dinner.
Author: Anna Stockwell
The freshest corn is so delicious that you don't need to bother cooking it. Simply toss the kernels with vinaigrette, tiny heirloom tomatoes, and steamed lobster. What's not to love? It's no question.
Author: Emeril Lagasse
Author: Suzanne Goin
Author: Meera E. Thompson
Store-bought puff pastry makes these savory "elephant ears" an easy bite-size appetizer for your next party.
Author: Union Square Events
The keys to this fast, simple dish, which was inspired by a crab-stuffed tomato at Yves Camdeborde's Paris brasserie, Le Comptoir du Relais, are ripe tomatoes, fresh herbs, and excellent crabmeat.
Author: Shelley Wiseman
Author: Alison Roman
Author: Bon Appétit Test Kitchen