Recipes with thyme

Caramelized onion and Parmesan cheese soup pureed silky smooth with day-old baguette and cream. A rich, velvety twist on classic French onion soup.

Pork scallops in a quick white wine and lemon pan sauce scented with parsley, basil, thyme, and oregano. Thin cutlets that cook in minutes for an Italian-style weeknight dinner in 30 minutes.

Roast turkey with port-soaked grapes and prunes in cornbread stuffing, then cooked inside a paper bag for a juicy bird with golden bronze skin. A holiday twist on the classic roast.

Grilled catfish salad with a cane syrup and herb butter marinade, served over mixed greens with blue cheese crumbles and creamy blue cheese dressing.

Instead of leaving turkey for Thanksgiving, try this succulent dish that will have you gobbling up every bit of it!

Chicken and rice wrapped in crescent roll dough with shallots, garlic, and thyme. Golden pastry pockets that come together fast using leftover chicken.

Noodles Florentine casserole with spinach, cottage cheese, Parmesan, sour cream, and buttery toasted bread crumb topping. A creamy, cheesy make-ahead side that plays nicely with roast chicken or pork.

Monkfish kebobs marinated in white wine, lemon, garlic, and herbs then broiled with onions, peppers, zucchini, cherry tomatoes, and corn on the cob. Firm, meaty fish that holds up on skewers.

Lighter clam chowder made entirely in the microwave with leeks, potatoes, sweet corn, and low-fat milk. No cream, no roux, ready in about 40 minutes.

One-pot baked rice with broccoli, kidney beans, peppers, and tomatoes simmered in vegetable stock. Hearty vegetarian main dish topped with melted Monterey Jack.

Tournedos of lotte (monkfish) with lobster, sauteed monkfish medallions plated with lobster meat in a silky Cognac-cream sauce enriched with homemade lobster butter. An elegant French restaurant classic for special occasions.

Italian rabbit loin brined, seared, then simmered with braised fennel, balsamic, and white wine. Finished with a bright herb salsa verde for restaurant-level plating at home.

Grilled Idaho potato ratatouille salad with eggplant, zucchini, summer squash, portobello, and roasted garlic balsamic. A showstopping summer barbecue side that treats vegetables as the main event.

Penne pasta with sun-dried tomatoes, capers, fresh thyme, tarragon, and green peas in a broth-based sauce. Low-fat, full of flavor, and loaded with six cloves of garlic.

Potato and sweet potato torte: thin-sliced Yukon gold and sweet potatoes layered with buttery thyme-scented leeks, baked into a tender, stacked round cake you flip out and slice at the table. A stunning vegetable side.

Marinated tortellini skewers with mushrooms and bell pepper diamonds, threaded and displayed on an acorn squash for a dramatic party platter.