Tarragon

Kefir—a yogurt-like dairy beverage—adds wonderful tang to this earthy shiitake and kale frittata, but you can sub in plain yogurt instead.

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

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Bright and refreshing green goddess dressing perks up the grains in this delicious bowl that's filled to the brim with all the green veggies.

Herb butter—made with whatever herbs you have sitting around—is an excellent landing pad for a perfectly fried egg. Thinly sliced radishes add a refreshingly crisp bite.

Use this hard-boiled egg dressing on virtually any roasted, grilled, or sautéed spring veg for a punchy finisher.

When shopping for this salad at the market, pick heavy, aromatic cantaloupes with stem ends that yield slightly when pressed.

A classic steakhouse-inspired rub and sauce turn grilled mushrooms into a decadent, meaty meal.

Because would it really be a barbecue without grilled corn?

Try this mayonnaise on a BLT, egg salad sandwich, or as a dip for crunchy summer veggies.

If you can’t find Little Gem, use any other small crunchy green, such as romaine hearts.

De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.

This recipe makes more bonito butter than you need. Use the smoky, slightly salty mixture to top your next steak, or to sauté greens.

Roast salmon in a low oven for about 30 minutes while you whip together a quick tarragon potato salad and yogurt sauce to serve alongside.

Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn’t be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.

Elegant enough for company and fast and easy enough for a weeknight, this classic chicken dish will never disappoint.