Recipes with thyme
2,284 recipes
Pate De Foie (Chicken Liver Pate)
Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.
Baked Salmon Provencale
Baked salmon with olives that adds a sophisticated look to your dinner!
Barbecued Shrimp Brushed with Creole Butter
Shell-on shrimp stuffed with herb-loaded Creole compound butter made from garlic, shallots, oregano, thyme, and three peppers, then grilled until pink and sizzling. New Orleans flavor in 30 minutes.
Roast Leg Of Lamb
Try this succulent dish comprised of a lamb leg marinated in different spices. Best served with mashed potatoes.
Basque Vegetable Rice
One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.
Grilled Balsamic Veal Chops
Grilled veal chops marinated 6-8 hours in balsamic vinegar, rosemary, shallots, and garlic, then finished with a balsamic reduction drizzle and basil oil. A restaurant-quality main course.
Red Snapper Parmigiana
Red snapper parmigiana marinates snapper fillets in white wine, garlic, and herbs, then gives them a savory parmesan-flour crust and a quick pan-fry. A light, low-fat fish dinner finished with a squeeze of lemon.
Passover Stuffing with Chestnuts & Mushroom
Passover stuffing with chestnuts and mushrooms uses softened matzoh in place of bread, bound with egg and folded with sauteed onion, celery, earthy mushrooms, sweet chestnuts, and fresh herbs. Kosher-for-Passover holiday comfort.
Braised Beef with Butternut Squash
Tender braised beef cubes oven-simmered with butternut squash, dried cranberries, thyme, and sage. A cozy fall dinner for two that fills the kitchen with warm, earthy aromas.
Campbell's Beef Bourguignonne
Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.
Alaska Salmon Chowder
Hearty salmon chowder with potatoes, carrots, broccoli, corn, and evaporated milk in chicken broth: lighter than cream-based chowders but still rich and satisfying.
Busecca Ticinese (Tripe Soup with Garlic Bread) Ticino
A traditional Swiss-Italian tripe soup from Ticino with borlotti beans, carrots, leeks, celery, and Parmesan, served alongside broiled Gruyere garlic bread. Hearty, rustic, and warming.
ABC's of Vegetables
A scrumptious vegetable dish made with asparagus, broccoli florets, carrots and spinach.
Asparagus, Leek, & Potato Soup
Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.
Spiced Beef Stew with Dried Cherries
Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.
Le Montrachet Lobster Bisque
Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.
Classic French chicken liver pate with cognac, cream, butter, and fine spices. Marinated in cream overnight, blanched four times, then processed silky smooth.
Baked salmon with olives that adds a sophisticated look to your dinner!
Shell-on shrimp stuffed with herb-loaded Creole compound butter made from garlic, shallots, oregano, thyme, and three peppers, then grilled until pink and sizzling. New Orleans flavor in 30 minutes.
Try this succulent dish comprised of a lamb leg marinated in different spices. Best served with mashed potatoes.
One-skillet Basque vegetable rice with tomatoes, zucchini, bell peppers, Spanish paprika, and thyme cooked in broth until tender. A healthy, hearty vegetarian main served straight from the cast-iron pan.
Grilled veal chops marinated 6-8 hours in balsamic vinegar, rosemary, shallots, and garlic, then finished with a balsamic reduction drizzle and basil oil. A restaurant-quality main course.
Red snapper parmigiana marinates snapper fillets in white wine, garlic, and herbs, then gives them a savory parmesan-flour crust and a quick pan-fry. A light, low-fat fish dinner finished with a squeeze of lemon.
Passover stuffing with chestnuts and mushrooms uses softened matzoh in place of bread, bound with egg and folded with sauteed onion, celery, earthy mushrooms, sweet chestnuts, and fresh herbs. Kosher-for-Passover holiday comfort.
Tender braised beef cubes oven-simmered with butternut squash, dried cranberries, thyme, and sage. A cozy fall dinner for two that fills the kitchen with warm, earthy aromas.
Shortcut beef bourguignon using golden mushroom soup, Burgundy wine, bacon, and whole onions braised until fork-tender. All the French bistro flavor with half the effort.
Hearty salmon chowder with potatoes, carrots, broccoli, corn, and evaporated milk in chicken broth: lighter than cream-based chowders but still rich and satisfying.
A traditional Swiss-Italian tripe soup from Ticino with borlotti beans, carrots, leeks, celery, and Parmesan, served alongside broiled Gruyere garlic bread. Hearty, rustic, and warming.
A scrumptious vegetable dish made with asparagus, broccoli florets, carrots and spinach.
Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.
Several kinds of spices give the stew lots of flavor, butternut squash adds some sweetness, dried cherries give another zing.
Le Montrachet lobster bisque: classic French restaurant-style bisque made from real lobster shells, white wine, brandy, sherry, and heavy cream. The kind of soup that earns its place at a fine-dining table.
