Tarragon

The artichoke puree has a nice tarragon flavor that is a lovely complement to the beef. Use the remaining puree as a dip for crudités or pita bread.

(Braised Chicken with Vinegar and Tarragon)

Surround the dip with carrots sticks, cauliflower, fennel, yellow squash and zucchini slices for a colorful presentation. Can be prepared in 45 minutes or less.

Open a bottle of fruity Chardonnay to serve with this enlightened take on a classic.

Called "French pasta" at the restaurant, this Provençal-style special (using no butter and a minimum of oil) is typical of Méteigner's light French fare.

Can be prepared in 45 minutes or less but requires additional unattended time. Makes use of the microwave oven.

This recipe produces a deliciously moist fish with a subtly salty flavor.

Lots of mushrooms and bacon flavor this traditional bread stuffing. It goes well with the Roast Turkey with Bacon, Tarragon and Applejack Gravy.

Offer some fresh strawberries for dessert.

In this delicious dish from Asterix & Obelix, the orzo is toasted before it's cooked, giving the pasta a nice nutty flavor.

Serve buttered noodles, potato salad or rice pilaf alongside this entree.

A simple and satisfying version of a typically time-consuming restaurant classic.

Tangy Irish cheddar or Cashel, an Irish blue cheese, is ideal for this typical main-course pub salad; you can substitute English cheddar or French Roquefort. Thick slices of buttered soda bread and some raisin tarts could round out the menu.

"My husband and I spent a weekend in Mendocino, and one evening out we were served a red pepper soup," says Leslie Cohen of Loomis, California. "Not being a red pepper aficionado, I was surprised at how delicious the soup was and vowed to replicate the recipe." Active time: 1 hr Start to finish: 1 1/2 hr

Active time: 15 min Start to finish: 45 min