Tarragon is a delicate, green herb with long, thin pointy leaves and a singular flavor with hints of anise.
One of the signature herbs in French cooking, tarragon is a main player in the classic quartet known as fines herbes. Tarragon marries particularly well with chicken, eggs, fish and cream. It also infuses tarragon vinegar and is the most crucial ingredient in Béarnaise sauce.
French tarragon is the most aromatic and flavorful tarragon for cooking. Russian tarragon doesn't smell or taste as good (no offense, Russians). You can buy tarragon fresh in summer, but in a pinch dried tarragon will work for many recipes. Just be careful not to get carried away and use too much, since tarragon has a strong personality and a tendency to overwhelm the other ingredients when given a chance.
Fun facts about tarragon: It was once thought to cure snakebite and the famous character of Estragon the clochard in Samuel Beckett's Waiting for Godot is named after the French word for tarragon.
Recipe: Iceberg Wedges With Garlic Croutons And Green Goddess Dressing (Cookthink)
Recipe: Tortellini With Tarragon, Chives And Parsley (Cookthink)
Is making mayonnaise at home worth it? Yes. Yes, yes, yes!
Homemade mayonnaise is one of the easiest things you can make and the taste is far superior to the stuff in the blue-topped jars.
You can't buy the fresh lightness of a homemade batch of mayo, especially one spiked with some nice herbs, a little garlic or some cayenne. Two minutes with a food processor, and you're done. Take that time and try it for yourself.
Recipe: Fresh Mayonnaise(Cookthink)
Recipe: Shallot Mayonnaise(Cookthink)
What's the difference between a sardine and an anchovy?
What's the difference between a sardine and an anchovy?
Though they are both small saltwater fish with soft bones and Mediterranean origins, the sardine and the anchovy are not the same fish.
Sardine is an imprecise term for any number of small, silvery saltwater fish related to the herring and found throughout the world. They tend to travel in large schools close to the water's surface and are harvested fresh in the summer.
In the U.S., sardines are mostly found canned in oil or sauce, salted or smoked. In Europe, larger sardines are also eaten fresh, roasted in the oven or cooked on the grill either whole or in fillets. The name "sardine" may be a reference to the Sardinian coast, where pilchards were one of the first fish to be packed in oil. The sardine is rich in Omega-3 fatty acids and is generally considered to be a brain food.
Anchovy refers to a family of small fish found in the Mediterranean, the Black Sea, the Pacific and Atlantic coasts. Anchovies are sold flat or rolled, filleted and either salt-cured or oil-packed. In Europe, however, marinated fresh anchovies are eaten frequently, available in restaurants and Spanish, Greek and Italian groceries.
Known mostly for their strong flavor (and aroma), anchovies can be soaked in water to remove excess brininess. Anchovies are used in everything from Caesar salad dressing, bagna cauda, Worcestershire sauce and English "gentleman's relish."
Recipe: Radicchio And White Bean Salad With Anchovy Vinaigrette (Cookthink)
Recipe: Italian Green Sauce (Cookthink)
