Tarragon

A creamy tahini sauce (made with lemon juice and tangy dijon mustard) solves the problem of creating a rich and well-dressed chicken salad without the mayo.

Tenderizing yogurt makes the perfect marinade for grilled bone-in chicken thighs, which get even more flavor from chile-infused honey.

The humble leek gets dressed up with a bright tarragon vinaigrette, a boiled egg, and toasted hazelnuts.

Fresh herbs, loads of noodles, and a glorious amount of brown butter make this mushroom-packed rice pilaf main course-worthy.

Looking for the ultimate booze-free cooler? Try Bryant Terry’s refreshing grape-tarragon spritzer, which cleverly keeps its cool with frozen grapes instead of ice cubes.

Move over, salads: Green goddess is perfect as a marinade for grilled chicken thighs.

This portable pocket of cheesy goodness tastes like your favorite pizza toppings found a puff pastry home.

Pickle brine (any kind will do!) lends a distinctive tang to the rice, giving the whole dish a nice, lively jolt.

Tangy, crunchy carrots meet soft and sweet blackened dates for literally everything you want in one bite.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Cutting the leeks into rounds is an update on the classic presentation—and makes them easier to serve to a crowd.

We ever-so-slightly updated a hippie classic.

Think of this as a salad sandwiched between two slices of bread.

This jewel-toned salsa recipe can be used on more than just crackers.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

From sage and thyme to cilantro and parsley, these recipes let our favorite herbs shine.

An unexpected side dish that can be made hours ahead of a party; wait until the last minute to toss together.

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Use the sharpest knife you can find when slicing the herbs to ensure you're not tearing them.

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

Cutting the cauliflower into florets means the brine will absorb faster.

When you toss hot clams right off the grill with some flavored butter, the butter melts and mingles with the clam liquor, creating an irresistible combination.

Fresh herbs are in season in May. Here's how to buy, store, and cook with them.

To make addictively crispy chicken skin for this cobb salad recipe, turn it often in the skillet, until it looks like bacon.