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The abundance of fresh tarragon, chervil, chives and parsley—a mixture called fines herbes—is balanced here by the addition of cream and egg yolks. Not...

The abundance of fresh tarragon, chervil, chives and parsley—a mixture called fines herbes—is balanced here by the addition of cream and egg yolks. Not...

#ChefCookbook #LUNCH: #Fusilli with #Summer #Tomato #Sauce TOTAL TIME: 23 MIN SERVINGS: 4 CATEGORY: #Fast, #Vegetarian  For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor.  Get #recipe here http://goo.gl/HBfuK6

#ChefCookbook #LUNCH: #Fusilli with #Summer #Tomato #Sauce TOTAL TIME: 23 MIN SERVINGS: 4 CATEGORY: #Fast, #Vegetarian For this light, uncooked sauce, you must have perfectly ripe tomatoes. Be sure they're at room temperature, too, not cold. In fact, tomatoes shouldn't be refrigerated at all; chilling permanently reduces their flavor. Get #recipe here http://goo.gl/HBfuK6

Spaghetti with Anchovy Carbonara | Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. This recipe calls for anchovies, rather than the tuna heart Cosentino uses. Egg yolks form a silky sauce.

Spaghetti with Anchovy Carbonara | Chris Cosentino adds briny flavor to his pasta with cured tuna heart. He shaves it on right before serving. This recipe calls for anchovies, rather than the tuna heart Cosentino uses. Egg yolks form a silky sauce.

For supertender gnocchi, Steve Corry is careful not to overwork the dough. After draining the gnocchi, he sautés them until they're slightly crispy, ...

For supertender gnocchi, Steve Corry is careful not to overwork the dough. After draining the gnocchi, he sautés them until they're slightly crispy, ...

Penne with Swordfish, Mint, and Pine Nuts | In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.

Penne with Swordfish, Mint, and Pine Nuts | In this Sicilian dish, pasta, pine nuts, and chunks of swordfish are tossed in mint-spiked olive oil, with more fresh mint thrown in at the end. The combination is irresistible.

On a warm, sunny day, pasta calls for fresh seafood, a big handful of herbs, and punchy lemon. All that's missing is the beach house.

On a warm, sunny day, pasta calls for fresh seafood, a big handful of herbs, and punchy lemon. All that's missing is the beach house.

Flavored with fennel and cumin seeds, this quick side dish (or vegetarian main course) has a fun Indian flavor. While chef Sheamus Feeley likes to add...

Flavored with fennel and cumin seeds, this quick side dish (or vegetarian main course) has a fun Indian flavor. While chef Sheamus Feeley likes to add...

Linguine with Gremolada | Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We’ve added lemon juice and orange zest to bring even more citrus flavor to the dish.

Linguine with Gremolada | Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We’ve added lemon juice and orange zest to bring even more citrus flavor to the dish.

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