78 chervil recipes

Very quick and easy to put together, and it came out so creamy and delicious. A well balanced meal on flavor, texture and nutrient. Perfect for a busy week-day dinner.

The perfect seasoning mix for pot roasts, steaks or even fish. Just in time for the summer!

Rack of lamb crusted with cracked black pepper, garlic, chervil, rosemary, and thyme, seared at high heat then roasted to a rosy medium-rare. Elegant enough for a dinner party, simple enough for any confident home cook.

One-skillet beef stroganoff with julienned zucchini, egg noodles, cream of mushroom soup, and a tangy sour cream finish. Everything cooks in one pan in 30 minutes flat. A weeknight winner the whole family will love.

A classic combination of fine herbs for general purpose use.

Herbed whole wheat bread crumbs use up stale bread with basil, thyme, chervil, garlic, and shallot. A pantry-saver that beats every store-bought crumb on flavor, freezer-friendly for months.

Avocado and grapefruit salad pairs cool, buttery avocado with bright, tart grapefruit segments under a grapefruit-juice vinaigrette. A refreshing, vegan winter salad that's ready in minutes.

Fresh herb salad dressing with dill, tarragon, chervil, chives, and marjoram steeped in olive oil. A French-inspired vinaigrette that improves the longer it sits.

Lobster steamed over fresh herbs and white vermouth, served with an emulsified watercress dressing and julienned peppers and tomato. An elegant, garden-fresh seafood platter.

Harvest pot roast with pork shoulder, acorn squash, apples, potatoes, and carrots braised with chervil and finished with an apple cider vinegar pan gravy. Fall in a Dutch oven.

Pan-seared swordfish with a lemon, dill, and chervil herb crust over peppery arugula. A restaurant-quality fish dinner ready in under 20 minutes.

Vereshchaka is a traditional Ukrainian pork casserole braised in beetroot rassol with bacon, allspice, and pearl barley. Topped with sour cream and fresh herbs, it's hearty comfort food.

Boiled crayfish tails tossed with spinach, Belgian endive, blanched green beans, and fresh herbs, dressed in nutty hazelnut oil. A refined French-inspired seafood salad ready in 45 minutes.

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

Flaky puff pastry pinwheels filled with sauteed mushrooms, Parmesan, and chervil. A make-ahead appetizer you can prep days in advance and bake fresh for any gathering.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.