Author: Maggie Ruggiero
Author: Jean Georges Vongerichten
To save time, the asparagus in this bright salad can be cooked, cooled, and dried, and then wrapped up and refrigerated up to a day in advance.
An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.
Author: Julia Child
Author: Pableaux Johnson
The small bits of cauliflower gives the chowder broth a nice clean thickness.
Author: Brad Leone
Active time: 25 min Start to finish: 45 min
Simple to prepare but impressive when served, this is spring elegance at its best. The salad is shown with purple watercress, a beautiful, rare variety you might find at farmers' markets. Green watercress...
Author: Jeanne Thiel Kelley
Author: Samin Nosrat
These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.
Author: Andy Baraghani
Bright and refreshing green goddess dressing perks up the grains in this delicious bowl, filled to the brim with all the green veggies. Use whatever herbs you'd like for the dressing, but tarragon is a...
Author: Katherine Sacks
Very popular in French cooking, tarragon has a distinctive licorice-like flavor. If you have leftover fresh tarragon, steep it for a week or so in white wine vinegar; strain and return to the bottle. Use...
Author: Grant Achatz
We enjoyed this dish served at room temperature, but it is also delicious warm.
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