Recipes with tarragon leaves

Tangy cream sorrel soup with leeks, potatoes, and fresh herbs, pureed silky smooth. A classic French potager soup with a bright, lemony bite that's ready in 40 minutes.

Roasted Chicken Breasts with Cranberry Port Sauce recipe

Golden homemade popovers split open and filled with a tarragon-scented chicken and pea filling made lighter with yogurt, skim milk, and white wine. Low-calorie comfort food that still satisfies.

These succulent buffalo chicken strips will make you addicted for sure.

Why buy salad dressing when it's easy to make your own, here's a Raspberry Walnut dressing that can be made ahead and is ready when you are. Makes about two cups of dressing.

This tasty quinoa dish can accompany any meal you prepare for supper. It tastes so good, your family will be giving out compliments to the chef.

Farm market soup stew packed with carrots, cabbage, leeks, potatoes, zucchini, Swiss chard, split peas, and tomatoes in vegetable broth. A hearty vegetarian garden harvest pot.

Baked salmon with olives that adds a sophisticated look to your dinner!

Roasted beef tenderloin served with a French-style white wine cornichon tarragon sauce finished with Dijon mustard butter. A classic dinner-party main that cooks in under 25 minutes.

Spice-crusted chicken and smoky andouille sausage bake in a creamy sauce with artichoke hearts, mushrooms, and fresh tarragon under a golden Parmesan breadcrumb crust. Big Cajun flavor, serious crowd-pleaser.

Fish fillets nestled in spinach with sauteed onions, garlic, white wine, and tarragon, grilled in foil packets over medium coals. A low-calorie, no-mess grilled fish dinner for summer cookouts.

Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.

Sautéed chicken breasts deglazed with dry champagne and finished in a silky tarragon cream sauce. Quick, elegant, and ready in under 45 minutes. Optional prosciutto-stuffed variation takes it over the top.

Homemade German-style mustard from whole yellow and black mustard seeds with cider vinegar, cinnamon, allspice, and tarragon. Soak, blend, age, and jar your own.

Salmon scampi seared in bacon drippings and finished with marsala wine, butter, garlic, and herbs. A pan-to-oven main course served over rice.

French potato salad with a tarragon vinaigrette of white wine vinegar, olive oil, and grainy mustard. No mayo, just warm potatoes soaking up a bright dressing.