519 tarragon recipes

Chicken and mushrooms in a tarragon cream sauce with just seven ingredients, served over rice. A quick French-inspired skillet dinner ready in 45 minutes.

Carrot and leek are both full of nutrition, lots of benefits for our health; this frittata is cooked with these two healthy and delicious ingredients, the tarragon gives the zing into it. A great way to cook your eggs, and an excellent recipe at any time!

This simple dish has such a compelling taste, you'll never have leftovers.

Lemon-marinated shrimp and thick mushroom slices threaded on picks with a tangy tarragon-Dijon dressing. A low-fat party appetizer ready in 15 minutes.

Creamy chicken Marsala dredges chicken breasts in flour and tarragon, sears them golden, then builds a rich Marsala-cream pan sauce sharpened with dry mustard. Served over rice with fresh parsley.

A succulent pasta salad that's perfect for a light summer dinner in the backyard.

Beef tenderloin with morels and tarragon-Marsala sauce pan-sears filets and finishes them in a cream sauce built on earthy morels, sweet Marsala, and anise-tinged tarragon. Restaurant-plate dinner without the prix fixe.

Whole pea soup with fresh tarragon, pureed silky smooth from soaked green peas, stock, and carrot. A simple vegetarian soup with just five ingredients and herbaceous depth.

Burgundy and tarragon poached chicken simmers boneless breasts in chicken broth, red wine, and fresh tarragon, then thickens the poaching liquid into a glossy pan sauce. A lean French weeknight chicken with bistro elegance.

Butter-browned veal loin chops simmered with quartered mushrooms, white wine, and chicken broth, then finished in a silky tarragon cream sauce. An elegant dinner for two in one hour.

Try something different for dinner and enjoy this scrumptious dish that's made with a savory clam sauce seafood lovers will adore.

Crisp steamed asparagus on baby lettuce with toasted hazelnuts and a tarragon-Dijon vinaigrette made with hazelnut oil. An elegant make-ahead salad or appetizer.

Sea bass fillets braised in apple cider with tarragon, morel mushrooms, and shallots, served over an egg yolk sabayon with roasted tomatoes and apple slices.

Spinning out the juice from cherry tomatoes makes the salad tasty but not watery. You can use this technique in all the tomato salads. And the reduction of the tomato juice adds the tangy flavor to the dressing.

Salmon poached in champagne with capers, tarragon, and lemon juice. An elegant, 30-minute fish dinner with just 7 ingredients and a refined French technique.

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