Chervil, a delicate herb similar to parsley, is part of the mixture of herbs referred to as fines herbes , a classic ingredient in French cooking. It adds a light, anise-like flavor to soups, salads, and sauces, and makes a wonderful garnish for any number of bright spring recipes.
See the Recipe Arthur Meehan See the Recipe Melanie Acevedo Currant Tomato Parfait The texture of the jellied tomato consomme, says Paul Bertolli, should be really jiggly–hardly holding together. He advises aiming for the consistency of a very soft custard. See the recipe for Currant Tomato Parfait » Melanie Acevedo See the Recipe Galilea Nin
In this dish, Santamaria’s delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil.
See the Recipe Galilea Nin
Pate in a Pastry Crust
A well-made Pate in pastry crust is one of the glories of traditional French cooking. See the recipe for Pate in a Pastry Crust»
Marinated Vegetable and Herb Salad
See the Recipe Melanie Acevedo
Large poached shrimp are dressed in an herbed mayonnaise and served on a bed of lettuce and avocado in this refreshing take on the traditional hors d’oeuvre. Get the recipe for Shrimp Cocktail with Avocado »
Grilled Butterflied Leg of Lamb with Fresh Mint Sauce
Inspired by a recipe in The Chez Panisse Menu Cookbook Farming for the Love of Food ,” a story by Peggy Knickerbocker, about California farmers, that ran in our July/August 1995 issue. See the recipe for Grilled Butterflied Leg of Lamb with Fresh Mint Sauce »
See the Recipe Lisa Charles See the Recipe Christopher Hirsheimer See the Recipe Christopher Hirsheimer See the Recipe Christopher Hirsheimer See the Recipe Ben Fink See the Recipe Christopher Hirsheimer See the Recipe Landon Nordeman
Asparagus Ragout with Cherry Tomatoes and Chervil Beurre Blanc
Best served as an appetizer or side dish, this recipe makes good use of spring’s fresh white asparagus. See the recipe for Asparagus Ragout »
Chilled Carrot Soup with Fines Herbes Mousse
This intense soup from the French Laundry seems to capture the very essence of fresh carrots. ** See the recipe for Chilled Carrot Soup with Fines Herbes Mousse » **
See the Recipe Andre Baranowski See the Recipe André Baranowski
Michelin three-star chef Alain Chapel wowed author Gael Greene with this innovative “cappuccino”, a rich, earthy soup made with mushrooms. To foam the broth, use the steamer attachment on a cappuccino machine, or froth it in a blender. Get the recipe for Mushroom Cappuccino (Bouillon de Champignons Comme un Cappuccino) »
See the Recipe Landon Nordeman See the Recipe Helen Rosner
The tomato-wine sauce for this light lobster dish gets depth of flavor from the addition of the lobster’s tomalley.
Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs. Get the recipe for Sautéed Crab with Avocado, Grapefruit and Herb Salad »
In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms.
See the Recipe James Oseland
Chervil stems are used to enrich the broth in this simple herb soup. Get the recipe for Cream of Chervil Soup (Kerbelsuppe) »
Salt cod fritters, a specialty of Saint-Pierre and Miquelon, gain herbaceous dimension from potatoes cooked in a wine-laced court bouillon.
