A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted...
Author: Louisa Shafia
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: Carey Paquette
Cutting the leeks into rounds is an update on the classic presentation-and makes them easier to serve to a crowd.
Author: Andy Baraghani
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
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: Rosemary M. Wyman
This recipe is going to instruct you to remove the backbone of the fish from inside the cavity-no small task but well worth it. You can also just tie two whole fillets of salmon together (skin side facing...
Author: Nick Nutting
Author: Molly Stevens
Author: Lillian Chou
Author: Bon Appétit Test Kitchen
Created to incorporate the seasonally grown herbs from our rooftop garden, this unique cocktail is one of my summertime favorites. The pot still Irish gin has a soft and floral profile, so if you're unable...
Author: Frank Caiafa
Author: Sharon Buck
A lovely taste of spring.
Author: Janet Taylor McCracken
Author: Ludovic LeFebvre
Author: Andreas Viestad
Tarragon syrup gives this simple but stunning orange and tangerine salad extra personality.
Author: Paula Disbrowe
Author: Rocco DiSpirito
Active time: 25 min Start to finish: 45 min
Author: Serena Bass
Author: Edward Lee
Author: Tina Miller
How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.
Author: Melissa Hamilton
Author: Pableaux Johnson
When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.
Author: Claire Saffitz