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  2. If you’re not a fan of tarragon, substitute freshly torn basil leaves. ... 3 tablespoons chopped fresh tarragon. 1/2 teaspoon freshly ground black pepper, plus more for seasoning.

  3. Tagetes lucida - Wikipedia

    en.wikipedia.org/wiki/Tagetes_lucida

    Tagetes lucida - MHNT. Tagetes lucida is a perennial plant native to Mexico and Central America.It is used as a medicinal plant and as a culinary herb.The leaves have a tarragon-like scent, with hints of anise, and it has entered the nursery trade in North America as a tarragon substitute.

  4. A healthy make-ahead, mix-and-match meal plan for the new year

    www.aol.com/news/healthy-ahead-mix-match-meal...

    Lemon Tarragon Chicken by Kevin Curry. The dish uses lemon zest, a little olive oil and a handful of fresh tarragon — it’s a simple 3-ingredient mixture that wows the tastebuds. It warms the ...

  5. The Unexpected Herb That Will Transform Your Desserts - AOL

    www.aol.com/unexpected-herb-transform-desserts...

    Tarragon doesn’t shout like rosemary, thyme, or basil. Instead, it adds flavor, freshness, and complexity to any dish without overpowering. In other words, it’s a great party guest.

  6. Tarragon - Wikipedia

    en.wikipedia.org/wiki/Tarragon

    Tarragon (Artemisia dracunculus), also known as estragon, is a species of perennial herb in the family Asteraceae.It is widespread in the wild across much of Eurasia and North America and is cultivated for culinary and medicinal purposes.

  7. Fines herbes - Wikipedia

    en.wikipedia.org/wiki/Fines_herbes

    A living tradition, such as cooking, is always subject to variation and re-creation. For example, in his memoirs, the late Pierre Franey, former chef at Le Pavillon and long-time New York Times columnist, vividly recalled his trepidation when as a teenaged apprentice chef, he was ordered to prepare a simple "omelette aux fines herbes—three eggs, chervil, parsley, tarragon, chives—the first ...

  8. Béarnaise sauce - Wikipedia

    en.wikipedia.org/wiki/Béarnaise_sauce

    Auguste Escoffier and other sources [2] call for a reduction of wine, vinegar, shallots, fresh chervil, fresh tarragon, and crushed peppercorns (later strained out). [8] Alternatively, the flavorings may be added to a finished hollandaise (without lemon juice). Joy of Cooking [9] describes a blender preparation with the same ingredients.

  9. Lemon Chicken Tarragon Recipe - AOL

    www.aol.com/food/recipes/lemon-chicken-tarragon

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet.