Food

Chervil Recipes

April 14, 2014

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 RecipeArthur Meehan

See the RecipeMelanie 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 RecipeGalilea Nin

Salt Cod with Garlic Cream — In this dish, Santamaria's delicate garlic cream suggests a refined version of allioli, the basic Catalan emulsion of garlic and olive oil.Galilea Nin

See the RecipeGalilea Nin

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»Christine Fleurent

This Provençal salad combines young vegetables, full of flavor, with plenty of fresh herbs and a drizzle of olive oil as a finishing touch.Peter D'Aprix

See the RecipeMelanie Acevedo

Shrimp Cocktail with Avocado — 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 »Maxime Iattoni

Inspired by a recipe in The Chez Panisse Menu Cookbook (Random House, 1982), this dish is lovely for dining al fresco with family and friends on a fine spring evening. The recipe appears in "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 »Christopher Hirsheimer

See the RecipeLisa Charles

See the RecipeChristopher Hirsheimer

See the RecipeChristopher Hirsheimer

See the RecipeChristopher Hirsheimer

See the RecipeBen Fink

See the RecipeChristopher Hirsheimer

See the RecipeLandon Nordeman

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 »Frieder Blickle

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 »**Christopher Hirsheimer

See the RecipeAndre Baranowski

See the RecipeAndré Baranowski

Mushroom Cappuccino (Bouillon de Champignons Comme un Cappuccino) — 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.Todd Coleman

See the RecipeLandon Nordeman

See the RecipeHelen Rosner

Lobster Américaine with Asparagus and Tomatoes — The tomato-wine sauce for this light lobster dish gets depth of flavor from the addition of the lobster's tomalley.Michael Kraus

Sautéed Crab with Avocado, Grapefruit and Herb Salad — Crabmeat is rubbed with a smoky chile paste, then sautéed and tossed in a refreshing salad of creamy avocado, tart grapefruit, and herbs.Penny De Los Santos

Duck Liver Mousse with Cipolline Onions and Mushrooms — In this creamy, refined version of liver and onions, ethereal duck liver mousse pairs with caramelized cipolline onions and mushrooms.Ingalls Photography

Deviled bluefish — See the RecipeJames Oseland

Cream of Chervil Soup (Kerbelsuppe) — Chervil stems are used to enrich the broth in this simple herb soup. Get the recipe for Cream of Chervil Soup (Kerbelsuppe) »Ingalls Photography

Salt cod fritters, a specialty of Saint-Pierre and Miquelon, gain herbaceous dimension from potatoes cooked in a wine-laced court bouillon.Penny De Los Santos

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