The tarragon of France

Article Abstract:

French tarragon is a flavorful herb that enhances the taste of eggs, chicken and seafood recipes. The tarragon, which originated in Asia and brought to France by Saint Catherine of Siena, was called as such because of the herb's serpentine root system.

Usage, Cooking, France, Natural history, Identification and classification, Cookery (Herbs), Culinary herbs, Herbs, Artemisia

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Less is more: grilling on the light side

Article Abstract:

Summer is a perfect season for getting together with friends and grilling. Various grilling recipes, including grilled pork tenderloin cutlets with chili maple glaze, grilled zucchini and bell pepper couscous are presented.

Dinners and dining, Dining, Barbecue cookery, Barbecue cooking

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The far side of France

Article Abstract:

Food and drink specialities from the Basque area of southwestern France, such as cider, peppers and cherries, are discussed.

Research, Cookery, Basque, Basque cooking

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