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Tarragon has a delicate anise-like flavour and is a key part of French cooking. It is often paired with chicken, in Bernaise sauce, with vegetables and with mild fish. We made fresh halibut poached in white wine and lemons to accompany the pasta last night. Roasted portabella mushrooms would be a nice vegetarian alternative. Tarragon [...]

I moved to France at 18 years old and ended up working as a nanny for a wonderful family there. “Nanny” is a term I will use loosely since my charge was a girl only four years my junior. My role ended up being that of English teacher, ambassador, big sister, and family chef.