This is my version of the Ukrainian salad known as shuki. If tarragon is hard to find, use any herb you really love. Similarly, sherry vinegar can be swapped out for any other flavorful vinegar or citrus...
Author: Olia Hercules
Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.
Author: Nick Nutting
Tarragon syrup gives this simple but stunning orange and tangerine salad extra personality.
Author: Paula Disbrowe
Author: Cynthia Thomas
Salting the citrus draws out some of the juice, which becomes part of the vinaigrette.
Author: Andy Baraghani
Author: Bon Appétit Test Kitchen
Inspired by, but better than, a coffee shop tarragon chicken salad sandwich, this tarragon chicken salad is made with dried cranberries for a touch of tangy sweetness.
Author: Elise Bauer
Author: Paulette Sexton
Long on flavor and short on time, this classic French dish makes a smart weeknight dinner. Bright with tarragon, it's a great way to welcome spring.
Author: Sharon Buck
The ultimate comforting supper, bursting with flavorsome vegetables and a rich herby gravy. You can either use some of the pre-frozen chicken filling , in which case thaw it, then assemble the pie and...
Author: Ghillie James
Author: Betty Rosbottom
Author: Bon Appétit Test Kitchen
Author: Maggie Ruggiero
Author: Jamie Oliver
Nilou Motamed, Epicurious Editor-in-Chief, swears by this herb-infused lobster roll recipe inspired by her father-in-law Michael DePorte. When available, Nilou prefers soft-shell lobsters, or shedders,...
Author: Rhoda Boone
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Tuna melts are easy to make at home! Make some tuna salad, sandwich with cheese, and grill on the stovetop until toasty. Makes a simple lunch or a light dinner.
Author: Elise Bauer
Make the dressing in a food processor if you like, but it won't be as smooth or have that bright green hue you get when you do it in a blender.
Author: Andy Baraghani
Author: Molly Stevens
Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.
Author: Dawn Perry
Author: Danielle Brackett
Author: Ludovic LeFebvre
When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.
Author: Claire Saffitz