512 tarragon recipes

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

A classy and delicious sauce made with chopped shallots, tarragon and white wine.

Grilled pork tenderloin medallions in a bright marinade of white wine, lemon, honey and tarragon, flattened thin so they grill in minutes. A fast, flavorful cookout main that needs as little as 15 minutes to marinate.

Vibrant beet dip pureed with soft tofu, apple cider vinegar, shallots, and herbs. A creamy vegan appetizer with stunning magenta color and earthy flavor, ready in 10 minutes.

One-pan potatoes and chicken Dijon: tender sliced potatoes and chicken breast tossed in a quick barbecue-tarragon pan sauce. Ready in 30 minutes with one skillet and a microwave shortcut. Weeknight winner.

A simple dinner that is perfect for family and will please everyone!

Another slow cooker recipe that creates a tender and juicy chicken that is perfect for those family gatherings.

Four cheese rotini with fresh asparagus in a creamy primavera sauce made with crumbled goat cheese and tarragon. A quick vegetarian pasta dinner ready in 35 minutes.

Pan-fried lake perch with a seasoned butter cracker crust, oregano, and tarragon. Crispy, golden, and on the table in 30 minutes for a classic Midwest fish fry at home.

Classic French chicken with 40 cloves of garlic, slow-baked in vermouth with herbs and aromatics. Garlic turns mellow and spreadable on toast.

If you're looking for a creamy, delicious pasta dish this recipe is perfect for your taste in food.

Chicken and mushrooms braises bone-in chicken in olive oil and butter with garlic, then simmers under a blanket of mushrooms, onions, and sherry. French-style one-skillet supper.

A fruity recipe that's simple to make and tastes wonderful as a glaze on pot roasts or as a spread for sandwiches.

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

Classic French Nantua sauce built from live crayfish, cognac, mirepoix, and cream. A double-reduced, deeply pink shellfish sauce for quenelles, fish, or seafood pasta.

This simple but scrumptious dish is perfect to make when you don't have a lot of time to prepare dinner.