Cookthink

Tortellini With Tarragon, Chives And Parsley

Any filled pasta -- tortellini, ravioli and so on -- goes so well with a generous sprinkling of fines herbes, the classic French herb combination of tarragon, chives, parsley and chervil. It's a delicate blend that adds a touch of bright, grassy green flavor.

Bearnaise Sauce

Béarnaise sauce is a delicious accompaniment to fish and red meat -- like, say, a grilled sirloin or a freshly made hamburger. French restaurateur Fernand Point wrote in Ma Gastronomie: "A Béarnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar, and butter, but it takes years of practice for the result to be perfect."

Iceberg Wedges With Garlic Croutons And Green Goddess Dressing

For this classic salad set-up -- iceberg wedges with creamy dressing -- we used a variant of the original Green Goddess dressing, which was created in San Francisco in the early 1920s. The version most people know today is Annie's Natural's vegetarian version, which gets its nutty flavor from tahini.

Tarragon Salmon Kebabs With Sour Cream Sauce

The salmon cubes take about the same amount of time to grill as the vegetables, so each skewer has a full complement of kebab components. Give the mushrooms an extra brush of marinade so they don't dry out. Read more about this recipe at the Washington Post.

Lobster Cobb Salad

The original cobb salad was invented in 1937 at Hollywood’s famous celebrity hangout, the Brown Derby. The salad was made with chicken, but Laurent Tourondel likes to use lobster instead. Read more about this recipe at the Washington Post.

Tarragon Vinaigrette

Tarragon's subtle, licoricey flavor takes a basic vinaigrette from simple to elegant. Be sure to add the tarragon just before serving the vinaigrette; too much time in acid will turn the leaves dark.

Grilled Tarragon Chicken With Carrots

This recipe was born of necessity -- as in, more guests than expected showed up for dinner one night when there was lots of tarragon on hand. This chicken tastes great cold, too. Read more about this recipe at the Washington Post.

Creamy Spinach And Tarragon Soup

This cold soup provides great flavor with minimal effort and can be made a day or two ahead. Depending on the size of your blender or food processor, you may have to do this in batches. Read more about this recipe at the Washington Post.

Mustard-Tarragon Vinaigrette

Tarragon's subtle, licoricey flavor takes a basic vinaigrette from simple to elegant. Dijon mustard adds body, roundness and helps emulsify the dressing. Be sure to add the tarragon just before serving the vinaigrette; too much time in acid will turn the leaves dark.

Tarragon, Chive And Caper Deviled Eggs

The beauty of the deviled egg is the ease of preparation, the endless variations -- and the fact that they are a real crowd-pleaser at cookouts and picnics. Read more about this recipe at Coconut & Lime.

Seafood Sausage

This sausage is a delicately emulsified mousseline, encased in plastic wrap for poaching. Do not overpoach or you will create a broken-mousse mess. Read more about this recipe at the Washington Post.

Mixed Greens With Poached Tarragon Chicken

Don't toss the tarragon broth: After poaching (and discarding the tarragon stems), it can be cooled, covered and reserved for soup or a sauce. It'll keep in the refrigerator for up to 3 days or in the freezer for 1 month. Read more about this recipe at the Washington Post.