Vanilla-Bean Sablé Cookies - Recipe - FineCooking
These simple French shortbread cookies are a revelation when made with the very best ingredients: high-fat European-style butter, sea salt, and plump vanilla beans. If you like, you can substitute 2 tsp. vanilla extract for the vanilla beans; add it with the egg yolk.
Lemon-Dill Beurre Blanc - Recipe - FineCooking
Beurre blanc is a classic French butter sauce, here enlivened with the addition of fresh dill. It's delicious over any kind of sear-roasted or salt-baked fish. The key to keeping the sauce emulsified is to use cold butter and whisk it in a bit at a time.
New Orleans–Style BBQ Shrimp - Recipe - FineCooking
Huge, juicy shrimp dripping with butter, garlic, Worcestershire sauce, and spices, this dish is a Crescent City classic. Leave it to eccentric New Orleans; despite the name, there's no barbecue…
Almond Macarons - Recipe - FineCooking
The subtly sweet almond flavor of these meringue cookies makes them incredibly versatile: They serve as a blank canvas for different flavor variations. Watch the video to see Joanne demonstrate how to make classic French macarons and their sweet fillings.
Asparagus and Fried Eggs on Garlic Toast - Recipe - FineCooking
The softly cooked egg yolks in this dish, which works well for breakfast, brunch, or a light dinner, become a delicious sauce for the toast and asparagus.
Potato Salad with Olives, Scallions & Garden Herbs - Recipe - FineCooking
This potato salad is best made several hours ahead so that the flavors have time to meld. Feel free to experiment with different herbs in place of the mint, such as tarragon, oregano, or thyme. Keep the parsley, though; it makes a nice foundation.
Glazed Carrots with Tarragon - Recipe - FineCooking
Carrots are the iconic glazed vegetable, but the tarragon here is an update that offsets their intense sweetness. These are a great accompaniment for just about anything.Web extra: View an audio slideshow to hear the sound of the glaze as it crackles, indicating that it’s time to lower the heat.
Grilled Asparagus with Parsley-Tarragon Chimichurri - Recipe - FineCooking
Chimichurri—a garlicky Argentinian herb sauce—is traditionally made with parsley as the primary herb. Here, the addition of fresh tarragon makes it an ideal partner for meaty grilled asparagus. Throw some steaks on the grill while you make the sauce, and dinner is done.
Honey-Mustard Turkey Cutlets with Arugula, Carrot, and Celery Salad - Recipe - FineCooking
Tarragon is the secret ingredient in the honey-mustard coating for these quick-cooking turkey cutlets. It adds lovely licorice notes that elevate without overwhelming.
Israeli Couscous Salad with Corn, Green Beans and Goat Cheese - Recipe - FineCooking
The small, chewy pearls of Israeli couscous make a wonderful textural contrast to the crisp-tender vegetables and creamy goat cheese in this pasta salad. It's a terrific side dish for a late-summer cookout or barbecue.