This Tarragon Chicken Salad is packed with so many favorite ingredients, but the slightly sweet, anise-like herb makes this an easy lunch recipe you'll keep coming back to.

(In fact, Liam Gray, who’s credited with inventing chicken salad in 1863, used tarragon in his original recipe.) The salad then sits in the fridge for at least 30 minutes, which allows the ...

Whether for a church homecoming, potluck, or post-service spread, these church lady cookbook recipes are our Sunday Best.

This recipe makes 1 3/4 cups tarragon aioli, more than is needed for the salad. The extra aioli will keep for 1 week, refrigerated, and is great for sandwiches.

Lemon and Tarragon Grilled Brook Trout Serves 4 4 whole trout cleaned, head on 1 lemon per trout 1 large sprig of fresh tarragon per trout Salt and pepper to taste Lemon Tarragon Butter ½ stick ...

Divide the tarragon sauce between the ramekins, spooning over the eggs, then sprinkle with the cheese and bread crumbs. Bake until hot and bubbly, 5 to 10 minutes.

Seasonal Recipes Recipe: Tarragon butter flavors sauteed, golden halibut By Karoline Boehm Goodnick Globe Correspondent, Updated April 29, 2019, 7:15 p.m.

In a 5-quart Dutch oven, heat the butter over medium heat. Add the leeks and cook, stirring frequently, for 7 to 8 minutes or until softened. Add the broth, potatoes, bay leaf and salt. Bring to a ...

4large yellow or red-skinned potatoesSalt and pepper, to tasteHandful each of fresh tarragon and parsley, leaves coarsely chopped1medium onion, thinly slicedJuice of 1 lemon¼cup olive oil 1.

Add the garlic, chile, tarragon and salt, to taste. Set aside. (Note: This makes more than enough aioli. Cover and refrigerate any leftover aioli.) 3. Preheat oven to 400 degrees.

Posted by Janie Franz Categories: Lunch, Recipes, Summer Cooking, Parties, The ultimate English tea sandwich is made with delicate cucumbers. With the addition of sweet Tarragon Butter, it becomes a ...