Tarragon

Celebrate the last days of the tomato crop with this recipe. A hearty vegetarian main course, it needs only a salad and a loaf of Italian bread to complete the menu. End with fresh figs (dried are okay, too) steeped in Pernod and spooned over vanilla ice cream.

Soaking the leek in vinegar and water helps to pull out the dirt and sand. Be sure to rinse well.

Active time: 25 min Start to finish: 45 min

The riper the tomatoes, the better the flavor of this delicate consommé. To clarify it, we've used the traditional French method of creating an egg-white "raft," which attracts particles from the simmering broth and is then discarded. Though the consommé is served cold, it is not jellied.

Chef Boulud prefers guinea hens for this recipe, but we found free-range chicken to be a worthy substitute.

Begin making the coleslaw two days ahead and the whitefish one day ahead. Pour a Chardonnay or Pinot Noir with dinner.

These beets would be a great way to liven up simple roasted meats such as pork and chicken.

A lovely do-ahead pasta salad for spring.

Can be prepared in 45 minutes or less.

We took an old favorite and reserved the usual proportions of spinach and mushrooms to create Mushroom Spinach Salad With Tarragon Egg Dressing. Can be prepared in 45 minutes or less.

Cold pea soup is a classic spring starter for a sophisticated English dinner. While mint is the time-honored herb of choice, tarragon makes for an appealing change.

Nice with steak, chicken or fish.