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Saturday, September 28, 2013

What To Do With Tarragon

You bought a bunch of tarragon for a recipe and now you have most of it left over. Instead of letting it wilt in the fridge, use it in other dishes. Tarragon is more versatile than you think.

Saturday, September 21, 2013

Chicken with Tarragon Tomato Sauce


This sauce is a surprise. At first glance, most people see a marinara sauce and expect to taste basil, but they taste tarragon instead. It adds a subtle licorice flavor that may seem out of place but goes surprisingly well with tomatoes. Make this dish while fresh tomatoes are still in season; later you can substitute the canned variety.

Saturday, September 14, 2013



This classic southwestern French dish is a celebration of late summer spoils like peppers, tomatoes, onions, and herbs. (Kind of like ratatouille without the eggplant and zucchini.) Pipérade is often served with scrambled eggs.  I also use it to dress up grilled fish, chicken, or vegetables.

Saturday, September 7, 2013

New York Pad Thai with Kelp Noodles


Pad Thai is a popular street food in Bangkok and when I took a cooking class there last spring I learned to make it myself. It sounds exotic, but Pad Thai is simply a dish of fried noodles and there are almost as many variations as there are people making it. This is the version I make at home in New York, pared down to the basics, using local ingredients from my farmer's market.