Tarragon

How is this shortcake different from all others? Cake flour makes it extra-tender, for starters, then it's baked in one big circle and bathed in tarragon-infused butter. You might never go back.

Mild rice vinegar and a fair amount of sugar yield a less acidic brine and a bright-tasting pickle.

A silky, herby vinaigrette brings together fresh eggs and peak-season vegetables.

Rather than fussily cutting the grapefruit into neat segments, Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

Tarragon syrup gives this simple but stunning orange and tangerine salad extra personality.

Most fish markets will sell you the bones you need to make the rich broth, but avoid those from oily fish like mackerel or bluefish, which will overpower the stew's flavor.

At farmers' markets, look for Golden Bantam or Silver Queen varieties of corn, which are less sugary than some of the supersweet hybrids.

A simple, quick-cooking dish of scallops basted in nutty brown butter and brightened with a squeeze of fresh lemon.

Use either arctic char or salmon for this super springy and fresh fish dinner.

Creamy without being heavy, a dollop of lemony yogurt brings the dish together.

A plate of fresh herbs is served at most Persian meals, often taking the place of a salad. Serve this dish as an appetizer, or do as the Persians do and leave it on the table throughout the meal. Toasted spices and olive oil poured over the cheese add a warming boost of flavor.

If using skin-on hazelnuts, rub them inside a clean kitchen towel after they've been toasted—the skins will slip right off. Serve the fish with a lightly dressed butter lettuce and herb salad.

Greek yogurt gets transformed into a bright fresh cheese in this Middle Eastern-style dish. Spread it onto toast with jam for breakfast, or serve as part of a cheese platter.

At the end of a long day, this quick seafood dish and a glass of Chardonnay will get you on your merry way toward a relaxing evening. A quick sear is all that meaty sea scallops require, and cooking them in butter creates a nutty, slightly toasted crust. Beurre blanc may be classically French, but it’s also undeniably easy. This tarragon-infused version makes a luscious, slightly anise-flavored blanket for the scallops, which would be cozy atop a bed of sautéed baby spinach.

Chicken salad sandwiches aren’t always exciting, but with the simple addition of shallot and tarragon, plus a bit of crunch from smoked almonds, this rises above the ordinary. It’s great served over greens and sprinkled with the addictive nuts. For a healthier sandwich use whole-wheat bread and substitute low-fat Greek yogurt for some or all the mayonnaise; with such a flavorpacked base, you won’t miss the fat.

With a few simple additions—chopped shallots and tarragon vinegar—basic egg salad is transformed. Because some of these ingredients pack quite a punch, try making this recipe a day in advance to allow the flavors to mellow and blend together.