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132 recipes for "tarragon"
132 recipes
Braised Rabbit with Mustard Sauce

Braised Rabbit with Mustard Sauce

Mar 9, 2009

Fresh rabbit is available at many butcher shops and grocery stores. Because rabbits are small, you will need two for six people. Rabbit with mustard sauce is a classic of French cooking that is still popular in New France. Thanks to Andrew Chase for this recipe.

Lemon and Herb Spatchcock Chicken

Lemon and Herb Spatchcock Chicken

Flattening (a.k.a. spatchcocking) a whole chicken makes it easier to carve and helps it cook quickly and evenly throughout. Once you become comfortable with this method, customize the recipe by switching up the herbs and seasoning.

Seared Scallops with Bacon and Peas

Seared Scallops with Bacon and Peas

May 26, 2009

To round out this elegant main course dish, serve it with buttered baby new potatoes. Freshly snipped pea sprouts or pea tendrils make a lovely garnish.

Roasted Stuffed Cornish Hens

Roasted Stuffed Cornish Hens

Feb 27, 2012

This recipe is simple and makes a nice, moist rice-based stuffing. It takes less time to bake than a large bird and there is no carving. Just cut each hen in half and arrange over the mounded stuffing.

Acadian Seafood Chowder

Acadian Seafood Chowder

May 12, 2009

Our Acadian ancestors prepared many of their dishes with fresh, salted or dried seafood. The dishes had to use what was available locally from the sea and land and be fairly easy to prepare. My inspiration for the Acadian Seafood Chowder comes from the culinary creative legacy of these early acadian ancestors. The chowder is served in large clear glass soup bowls accompanied by cheese/garlic butter toped grilled french baguette slices and a glass of canadian riesling wine.

Turkey Breast Stuffed With Herbed Butter

Turkey Breast Stuffed With Herbed Butter

Dec 17, 2011

This is a great alternative to a whole bird for an intimate holiday dinner. You will need about a 2-1/2 lb (1.125 kg) bone-in skin-on turkey breast to yield the right amount of meat. Ask your butcher or the meat department of the grocery store to bone it for you if you don't feel comfortable doing it yourself.

Green Pea and Leek Galettes

Green Pea and Leek Galettes

May 1, 2017 Dinner

These galettes are loaded with buttery peas, leeks and tomatoes, plus enough gooey mozzarella to hold it all together. Round out the meal with a peppery arugula salad.

Crispy Salmon on Braised Vegetables and Spinach Mash

Crispy Salmon on Braised Vegetables and Spinach Mash

Aug 5, 2013

There is nothing quite like salmon skin cooked to crispy perfection. I regularly make this for dinner parties and have converted many a fish-skin hater. The secret to the crispness is cooking the fish 90 percent of the way through on the skin side (in a nonstick pan!); the key to maintaining it is serving the fish skin side up so that the moisture from the fish and vegetables doesn't turn it soggy. Don't try to turn the salmon too early; if it's sticking to the pan, it's not ready to turn. – Annabelle Waugh, Food director

Classic Bouillabaisse

Classic Bouillabaisse

Mar 11, 2013

This French seafood stew shows off the catch of the day in a flavourful homemade stock. Herbed rouille (a thick bread-based garlic sauce) spooned onto the soup or spread on toasted baguette slices adds a special finishing touch.

Steakhouse Rib Eye with Béarnaise Sauce

Steakhouse Rib Eye with Béarnaise Sauce

In The Test Kitchen, we cook rib eyes to medium-rare—just enough to render some of the fat but not enough to toughen the meat. This béarnaise recipe yields a full cup; leftovers don't keep well in the fridge, so if you're serving a smaller crowd that won't need all of the sauce, consider substituting with our Shallotand-Herb Compound Butter (see below).

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