Recipes with tarragon leaves
456 recipes
Marinaded Grilled Softshells
Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.
Marinated Chicken Kabobs
Lemon-tarragon marinated chicken kabobs with zucchini and red pepper, broiled until golden and juicy. A low-calorie, high-protein skewer dinner that comes together fast on busy weeknights.
Herb Nut Rolls
Herb nut rolls: soft yeast dinner rolls studded with pine nuts and fresh herbs, stuffed with a cream cheese chive filling, brushed with egg white and Parmesan. A bakery favorite at home.
Trout Amandine with Cream Batter
Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.
Chicken with Forty Cloves of Garlic
Chicken with forty cloves of garlic braised in olive oil, vermouth, and tarragon under a sealed lid. A classic French dish where the garlic turns soft and buttery enough to spread on bread.
Quails on Mushrooms
Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.
Salmon Salad Platter
Salmon salad platter with marinated broccoli, hard-boiled eggs, tomatoes, and cucumbers on mixed greens. Dressed with a light tarragon yogurt dressing made from the broccoli marinade.
Pork with Mustard Sauce
Pork tenderloin with Dijon mustard cream sauce sears pounded medallions, then deglazes the pan with beef broth, tarragon, cream, and mustard. French bistro classic in 30 minutes.
The Countess's Mushrooms
A rich treat for mushroom lovers. This is wonderful as a main dish served over rice, noodles or fettucini Alfredo.
Summer Olive Pizza
This is a great pizza, and I added some onions too, very tasty and light.
Orange & Onion Salad
Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.
Wilted Salad
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.
Sauteed Cubed Veal in Cream Sauce
Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.
Chicken in Honeyed Tomatoes
Chicken breasts braised in a sweet and savory honey tomato sauce with white wine, black olives, thyme, and tarragon. A one-skillet dinner with Mediterranean flavors.
Salmon-Cucumber Rounds
Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.
Grilled soft shell crabs basted in a tarragon and lemon pepper marinade. Cooked slow over indirect heat for crispy shells and sweet, tender meat. A Chesapeake Bay summer classic.
Lemon-tarragon marinated chicken kabobs with zucchini and red pepper, broiled until golden and juicy. A low-calorie, high-protein skewer dinner that comes together fast on busy weeknights.
Herb nut rolls: soft yeast dinner rolls studded with pine nuts and fresh herbs, stuffed with a cream cheese chive filling, brushed with egg white and Parmesan. A bakery favorite at home.
Pan-fried trout with toasted almonds, lemon, and tarragon. Egg and cream batter creates an extra-crispy coating. Classic French technique ready in 50 minutes.
Chicken with forty cloves of garlic braised in olive oil, vermouth, and tarragon under a sealed lid. A classic French dish where the garlic turns soft and buttery enough to spread on bread.
Roasted quail on large flat mushrooms with a fresh herb duxelles stuffed under the skin. An elegant French bistro main where the birds drip their juices onto their mushroom thrones.
Salmon salad platter with marinated broccoli, hard-boiled eggs, tomatoes, and cucumbers on mixed greens. Dressed with a light tarragon yogurt dressing made from the broccoli marinade.
Pork tenderloin with Dijon mustard cream sauce sears pounded medallions, then deglazes the pan with beef broth, tarragon, cream, and mustard. French bistro classic in 30 minutes.
A rich treat for mushroom lovers. This is wonderful as a main dish served over rice, noodles or fettucini Alfredo.
This is a great pizza, and I added some onions too, very tasty and light.
Orange and onion salad with romaine, mandarin oranges, and toasted almonds in a homemade tarragon-Dijon vinaigrette emulsified with egg yolk. Bright, crunchy, and tangy.
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.
Sautéed cubed veal in cream sauce with shallots, white wine, and a finishing trio of parsley, tarragon, and chives. A French bistro main with restaurant polish.
Chicken breasts braised in a sweet and savory honey tomato sauce with white wine, black olives, thyme, and tarragon. A one-skillet dinner with Mediterranean flavors.
Salmon cucumber rounds with canned salmon, yogurt cheese, lemon zest, and tarragon piped onto crisp cucumber slices. A light, make-ahead party appetizer.
