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Tarragon

Fried Eggs Over Warm Lentil Salad with Lardons

A food editor savored this breakfast dish in a small bistro as her first meal in Paris and has never forgotten it. We've made it easy to re-create at home. It makes a hearty breakfast, brunch, or supper dish. Active time: 40 min Start to finish: 45 min

Chicken Burgers with Lemon and Tarragon

Serve with: Parslied new potatoes and a frisée salad with goat cheese. Dessert: Pineapple sorbet with sliced strawberries.

Salmon Wrapped Poached Eggs

When poaching eggs for a crowd, we've found the baking pan method below to be almost foolproof. Have a friend help you wrap the eggs in salmon before they get cold. If you're working on your own, you may want to simply drape the salmon over the eggs.

Walnut Tarragon Bulgur

Packaged Near East tabbouleh mix, available at most supermarkets, is a good source of bulgur, but we don't use the accompanying seasoning pouch. Bulgur-wheat berries that have been steamed, dried, and then cracked- is also found in natural food stores.

Roasted Shallot and Tarragon Pesto

This condiment can be tossed with asparagus and potatoes for an easy salad, dolloped onto scrambled eggs, or spread on bruschetta.

Trio of Salads

Here's a colorful make-ahead starter that's perfect for entertaining. Serve this bistro tradition-called assiette de crudité-with a baguette and butter.

Turkey Patties with Tarragon-Mustard Gravy

Mashed Yukon Gold potatoes, brussels sprouts tossed with slivered pimiento, and gingered baked apples are updates of American classics that would go well with this turkey twist on Salisbury steak.

Poached Salmon with Tarragon Sauce and Fingerling Potatoes

We enjoyed this dish served at room temperature, but it is also delicious warm.

Thai-Style Seafood Salad with Herbs

The seafood is cooked in lime juice and fish sauce, making this oil-free salad perfect for a low-fat lunch.

Tomato Salad with Red Onion and Herbs

Can be prepared in 45 minutes or less.

Green Goddess-Chive Dressing

Old-fashioned green goddess dressing tastes as good today as it did back in the twenties, when it was invented. It's a delicious partner for mixed greens, chicken salad, cold poached salmon and sliced tomatoes.

Mussels with Garlic and Fines Herbes

I usually forget how satisfying it is to eat mussels this way — splashing into the steamy bowl fragrant with spring herbs — until I'm at a restaurant eating them and think, "Mmm, I should make these again, soon."

Broiled Shrimp with Mustard and Tarragon

Pass these around to accompany cocktails before everyone sits down for dinner.

Hard-Boiled Egg Dressing with Tarragon and Cornichons

Can be prepared in 45 minutes or less.

Lemon Tarragon Green Beans

Can be prepared in 45 minutes or less.
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