tarragon

This childhood favorite is so easy to make from scratch – no need to use a canned soup as a starter. We make ours with fresh chopped vegetables and a simple base of flour, broth and cream. And the dough? We skip it and use packaged phyllo dough instead; simply scrunch it and brush it with oil before baking.

Brimming with lemon, tarragon, parsley and chives, these deviled eggs are a fresh, zesty take on the classic side. Garnish with curls of lemon zest for a pretty presentation.

Quinoa doesn’t have to be relegated to being a base, it can also be a topper! Here, it’s broiled until crisp then sprinkled over the salad.

In this herbaceous sauce, white wine brings out the flavor of the shallots and herbs by bonding to the butter and imparts greater flavor to the dish from the reduction in liquid.

Thinly sliced carrots, radish and fennel add flavor and crunch to this beautiful salad with fresh mint and tarragon.

Those who tend to shy away from cooked cabbage may become converts thanks to braising, as it brings out the crucifer’s natural sweetness. Couple that with this flavorful sauce, which gets richness and depth from searing an onion in coconut oil, and you’ve got a side that’ll take center stage.

This super-fast fish dish is ideal for entertaining: The colorful combination of vibrant green broccoli and pink salmon topped with silky smooth sauce will wow guests yet won’t relegate you to the kitchen, thanks to minimal hands-on time.

This quintessential spring pasta, brimming with fresh seasonal herbs such as mint, parsley and tarragon, works hot, cold or at room temperature as a side dish or entrée.