519 tarragon recipes

Grilled vegetable herb and goat cheese sandwiches layer grilled zucchini and Japanese eggplant with sundried tomato herb oil, creamy goat cheese, and spinach on baguette.

Wild rice and bulgur pilaf simmered in chicken broth with tarragon, onion, and parsley. A nutty, low-calorie whole grain side dish with two textures in every bite.

Fried pike sandwich with Cambridge sauce: cornmeal-crusted pike fillets on pumpernickel, slathered with a classic English herb sauce of hard-boiled egg, anchovies, capers, and tarragon.

This recipe worked very well with wild canadian goose. The stew was full of flavor and the meat was very tender. I will definatly use it again!

Hot Smoked Portabello Pizza with Goat Cheese & Green Sauce recipe

Seared chicken breasts simmered in a wine-laced sauce with chicken and beef broth, tarragon, fresh tomatoes, and mushrooms. Classic French chasseur made simple for weeknights.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Plump shrimp marinated in a tangy remoulade sauce with tarragon vinegar, mustard, paprika, and cayenne, then piled into ripe avocado halves. A Creole-inspired main dish that's worth the wait.

Mushrooms and queen scallops in a silky cream sauce finished with tarragon vinegar and anchovy essence. A refined British appetizer served in scallop shells or a gratin dish.

Wilted spinach salad with a hot bacon and cider vinegar dressing, orange segments, cashews, red onion, and tarragon. Made entirely in the microwave for a warm salad ready in minutes.

Salmon fillets briefly braised on a tender bed of chiffonade leeks with garlic, lemon, and fresh tarragon. A 25-minute French-leaning dinner where the leeks become the sauce.

Flattened chicken breasts stuffed with asparagus spears and Swiss cheese, rolled tight, and topped with a white wine-mushroom sauce spiked with tarragon and lime. Elegant, light, and ready in 45 minutes.

Swordfish and shrimp baked in a foil packet with garlic-tarragon butter and white wine, then crowned with a silky cream pan sauce. An elegant, fuss-free seafood dinner that steams in its own juices.

Hamburgers au poivre take the French steak au poivre treatment and apply it to ground beef patties: black pepper-crusted burgers seared hard, served on a toasted bun with a red wine, Dijon, green peppercorn, and tarragon cream sauce.

Rich turkey soup simmered for hours with wild rice, fresh herbs, and vegetables. Turn your Thanksgiving turkey carcass into 12 servings of deeply flavorful homemade stock.

This dish has a mild, sweet taste with a hint of terragon.