Recipe Roundup

It's Tarragon Time!

The delicate herb adds a fresh anise punch that can't quite be matched by anything else.
Image may contain Food Meal Dish Animal and Bird
the new easy, photography by William Meppem
  • Image may contain Plant Food Seasoning and Sesame
    Peden + Munk
    5/17

    Marinated Beets with Pistachios and Tarragon

    A wonderful make-ahead side dish, these beets are also great to keep on hand for tossing into salads and grain bowls.

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  • Image may contain Food Dish Meal and Seafood
    Linda Pugliese<br>food styling by Anna Hampton<br>props from ABC Home
    6/17

    Tarragon-Cilantro Salsa Verde

    Tarragon is that extra little something in this herb-loaded sauce, which you can use on everything: Grilled lobster, roasted pork, steamed fish (the list goes on).

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  • Image may contain Food Dish Meal Plant and Platter
    Jeremy Liebman
    7/17

    Citrus Salad With Tarragon

    This recipe features the no-heat technique for making simple syrup, which is a great way to preserve the freshness of delicate herbs like tarragon.

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  • Image may contain Plant Vegetable Food and Pizza
    SUSAN GENTRY McWHINNEY
    8/17

    Tarragon Pizza Bianca

    Take pizza into warm-weather terrain with the unexpected toppings of fennel, zucchini, tarragon, and creamy, pungent brie cheese.

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  • Image may contain Plant Vegetable Food and Produce
    Gentl & Hyers
    9/17

    Pickled Carrots with Tarragon

    Although it's not a usual player in Southeast Asian cuisine, tarragon adds a welcome anise perfume to these Thai-spiced pickles.

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  • Sliced peaches in a bowl with a sprig of tarragon beside a plate with one large biscuit and a bowl of whipped cream.
    Photo by Christopher Hirsheimer and Melissa Hamilton
    10/17

    Peach-Tarragon Shortcake

    Tarragon does double-duty in this summer dessert, lending its aroma to a bowl of macerating peaches as well as a fragrant tarragon butter glossed over the top of tender shortcake.

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Following stints at StarChefs and Saveur, Joe joined Epicurious in 2016 where he’s written about how to make the very best biscuits, the singularity of third-culture cooking, and the ultimate cream cheese frosting. Currently, he works across both BA and Epi as the senior SEO editor for cooking stories, which ... Read More
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