If you grow herbs in a garden or window box, you know late spring is their moment. No other season finds herbs quite so succulent and sweet, or free of the vegetal notes that develop with the heat and stress of summer. A June pesto can be a near religious experience.
But our recipe today focusses on tarragon, an herb that gets less attention than it deserves. While less adaptable than say basil or cilantro, it has the benefit of standing up beautifully to heat, conveying a subtle yet distinct note of anise to sauces and braises.
Our tarragon chicken recipe complements the distinct flavor of tarragon with lemon zest and a splash of cream, creating a sauce that lightly envelopes the chicken and can be spooned over mashed potatoes or daubed with crusty French bread. Give it a try before the season lets out, and let us know what you think.
Marcella Hazan, our North Star for all foods Italian, gave us this simple and inspired recipe for pasta, herbs, and tomatoes. Herbaceous and aromatic, it makes for a great light dinner, especially as the weather heats up and the thought of a lush but heavy tomato sauce begins to lose some appeal. Save some leftovers for lunch the next day, served warmed or at room temperature. And feel free to play around with the combination of herbs; just make sure to use the most flavorful tomatoes around, be they big beefsteaks or little cherries. Buon appetito.