Recipes with tarragon leaves

The sweetness of apricot preserves is brightened with lemon and balanced by a bit of cayenne pepper with some toasted nuts for added texture.

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.

Layered baked pasta casserole with hot Italian sausage, creamy spinach, and a ricotta topping. Old-school comfort food that feeds six in under an hour.

Indulge in this creamy homemade trout pate terrine recipe with a rich crab sauce, ideal for beginners seeking "easy seafood appetizers for parties," "French-inspired fish terrine at home," or "gourmet trout mousse with crab reduction."

A quick raspberry walnut vinaigrette whisked from fruity raspberry vinegar, nutty walnut oil, honey mustard, and fresh tarragon. An elegant five-minute dressing for spinach, greens, or a fall salad.

Baked adzuki beans with chopped mushrooms, scallions, tarragon, and dill seed in olive oil. A simple, earthy vegetarian side dish with just seven ingredients and 40 minutes total.

Capital chicken skillet with artichoke hearts, mushrooms, port wine, and tarragon in a creamy sauce over rice. A low-fat, one-pan dinner with a touch of elegance.

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.

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.

Juicy slow cooker turkey breast seasoned with rosemary, thyme, and paprika, served with a silky homemade tarragon cream sauce. A hands-off crockpot dinner for 6.

Authentic French Bearnaise sauce originating near Paris at Pavillion Henry IV restaurant.

Grilled chicken sandwich with homemade tarragon mayo made from reduced red wine vinegar, sauteed shallots, and crushed tarragon. Restaurant-quality grilled chicken on a warm bun in 30 minutes.

Steamed broccoli, snap beans, and kale tossed with soybeans, chopped brazil nuts, and a garlicky tarragon dressing. A protein-packed vegetarian side that works hot or cold in just 20 minutes.

Homemade vinaigrette with extra-virgin olive oil, malt vinegar, garlic, Dijon mustard, tarragon, and dill. A tangy, herbaceous dressing made in five minutes.

Medallions of beef tenderloin with garlic-tomato demi-glace and fresh tarragon. Restaurant-quality steakhouse dish for one, ready in 30 minutes.

A new but scrumptious side dish that can be served with baked fish or a pot roast.