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.
Publication Name: Bon Appetit
Subject: Food/cooking/nutrition
ISSN: 0006-6990
Year: 1997
User Contributions:
Comment about this article or add new information about this topic:
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.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 1998
User Contributions:
Comment about this article or add new information about this topic:
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.
Publication Name: Gourmet
Subject: Food/cooking/nutrition
ISSN: 0017-2553
Year: 2001
User Contributions:
Comment about this article or add new information about this topic:
- Abstracts: Chefs' salads. Less is more: dining on the light side main-course salads. Crowd-pleasing salads
- Abstracts: Sizzling summer fiesta. Less is more: hors d'oeuvres on the light side. Sizzling sates: hors d'oeuvres from the grill
- Abstracts: Less is more: turkey on the light side. Dining on the light side: a vegetarian menu
- Abstracts: At the top of the world - waiting for the ice to melt in the land of the midnight sun. Feasting on the Holy Land
- Abstracts: Dreaming of Moon Pies. Thanksgiving on the town