Tarragon

Potatoes roasted with olive oil and chopped fresh rosemary are a nice accompaniment. What to drink: Poggio del Sasso.

Such flavor from only a few ingredients — the tarragon and vermouth play off each other beautifully. Red or white wine will work with this meal; depending on your preference, serve a dry Sémillon or a fruity Pinot Noir.

I leave the skin on the breasts so I can stuff the herbs and garlic underneath.

Steamed spinach and parsleyed baby red potatoes round out this seasonal plate. Chocolate cream pie is always in season.

Accompany this with roasted red-skinned potatoes and steamed green beans. Finish with chocolate-glazed cream puffs.

Marinate the steaks one to eight hours before grilling. What to drink: A red wine with ripe fruit (such as Côtes du Rhône) or a pale ale.

In a classic pairing, tarragon brightens up chicken for spring. Serve with steamed rice to soak up the luscious sauce.

Serve this sauce with roasted meat, fish, or chicken. Active time: 20 min Start to finish: 20 min

Decadent and inimitably French, this recipe was inspired by Jacques Drouot, manager of Le Dôme in Paris. Any leftover fresh truffle can be shaved over scrambled eggs, pasta, or risotto. Jarred truffles are an option, too, but don't have the same intensity of flavor. Or the truffles can be omitted altogether.

The rule for figuring out the proper amount of stuffing is easy to remember — approximately 1 cup per pound of bird. This works very well unless you want stuffing for only one meal, in which case this quantity is excessive. So, starting from the maximum, reduce the among of stuffing to suit your needs.

Parmesan cheese and tarragon add to the distinctive flavor of this comforting main course. Accompany the hash with biscuits, and conclude the evening with fresh fruit and a platter of brownies.

Active time: 2 hr Start to finish: 3 1/2 hr (includes making stock)

This is a very attractive roast when properly trimmed and tied. You may have a smallish crown roast or one made with a double rack. Allow about 2 chops per person.

Herbed rice and sautéed cherry tomatoes are suitable accompaniments for the delicate main course.