"tarragon" news and stories

In Season: English Shelling Peas

by Adeena Sussman, Posted Jul 27th 2010 @ 9:00AM

They come loose or in bags, but no matter how you buy them, English shelling peas are a summer treat worth bringing into your kitchen.

Filed under: Tip of the Day

Creamy Baked Eggs with Tarragon - Feast Your Eyes

COMMENTS 2

by Alexa Weibel, Posted Nov 11th 2009 @ 10:00AM

Photo: Domesticated Beast, Flickr.

Though most of us enjoy refined, flavorful brunches, many of us aren't willing to commit more effort into the morning endeavor beyond pouring milk into a bowl of cereal or toasting and buttering some bread.

Thanks to blogger the Gouda Life, we're inspired by this oh-so-simple recipe for Baked Eggs with Butter, Cream and Tarragon. Its raw version pictured tells it all: You have but to pour enough cream into a ramekin until the bottom is covered, add one tablespoon butter, one tablespoon tarragon (you may chop it if you care to take the time), two carefully cracked eggs, and salt and pepper to taste. Bake at 350 for 20 minutes, or until the eggs are cooked through and are no longer runny -- aside from the yolk. You'll happily savor this comforting morning pick-me-up. Topping this easy dish with some grated cheese might elevate it even closer to perfection.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.

Filed under: Feast Your Eyes

Fresh Herb ID Quiz

COMMENTS 1

by Slashfood Editor, Posted Sep 1st 2009 @ 4:20PM

Know your basil from your borage? Fennel from fenugreek? Mint from marjoram? It's the zestiest quiz ever from Slashfood.

Fresh Herb Identification

This herb's distinctive flavor (and anti-flatulent properties) make it one of the essential ingredients in traditional black beans.

Asafoetida
Fenugreek
Tarragon
Epazote

This herb hails from the mint family and is a natural with lamb and potatoes.

English Thyme
Rosemary
Lavender
Russian Tarragon

This one's a must in a caprese salad, stacked with mozzarella, tomato & olive oil.

Sweet Basil
Greek Oregano
Summer Savory
Sorrel

The dried seeds of this plant are called

Filed under: Quizzes, Ingredients

Pot Roast and Passover: LA Times Food section in 60 seconds

COMMENTS 0

by Joanne Lutynec, Posted Apr 4th 2007 @ 3:31PM

Whether you are celebrating Passover, or simply just Spring, the LA Times Food Section takes a look at some decadent desserts, one-pot meals, and even recommends a wine to sip while enjoying the extended daylight hours.

Finding a cake that is both simple to prepare and looks elegant isn't an easy task, yet Avenue's Walnut Cake will do just that

I'll forever think of Anthony Hopkins when someone mentions fava beans, but this recipe for Creamed Fava Beans with Tarragon is almost enough to block the image

Tossing everything into one pot and letting it cook is a great way to enjoy more of the Spring weather, thanks to this recipe for Pot-roasted Lamb with Fennel and Potatoes

How to prepare a Sephardic Passover feast, with recipes for Friday Night Brisket, Pesce in Carpione (marinated white fish with caramelized onions and pine nuts), and Keftes de Prasa (beef and leek croquettes)

Austrian white: Grüner Veltliner, complements the season's freshest menus.

Source

Filed under: Newspapers, In Sixty Seconds, Chefs & Restaurants, Restaurants, Methods

Squid, Stews, and Sacchetti: The Boston Globe in 60 seconds

COMMENTS 0

by Bob Sassone, Posted Mar 11th 2007 @ 7:15PM

Sacchetti

Vietnamese Bun is not a soft roll.
Just because you're eating alone doesn't mean you have to make a peanut butter and jelly sandwich or throw a frozen dinner in the microwave.
Where do Boston teens eat after school?
You will never get me to eat squid.
It might be getting warmer, but it's still a good time for hearty stews.
What is sacchetti?
This week's recipes: Black Bean and Ginger Soup with Yellow Rice Pilaf, Chicken Stew with Grapes and Tarragon, and Roman-style Mozzarella Toasts.