Recipes with thyme

Noodles in fairy butter, a sweet historical pasta tossed in a rich sauce of hard-cooked egg yolks, butter, sugar, orange flower water, thyme, and basil.

Alaskan moose meat pie with flour-dredged cubes braised until tender, topped with pie crust and baked golden. A hearty wild game pot pie that works with beef too.

Irish stuffed rabbit with an apple, onion, and breadcrumb stuffing seasoned with thyme and parsley, braised in stock until fork-tender. Traditional countryside cooking.

A from-scratch double-crust chicken pot pie packed with potatoes, peas, corn, and carrots in a light thyme-scented milk gravy. No canned soup, just real chicken and garden vegetables under a flaky golden crust.

New Orleans-style crawfish consomme simmered with leeks, carrots, and bay leaves. A crystal-clear broth packed with sweet crawfish flavor, worthy of a masterchef.

Grape harvester's soup is a French country pot-au-feu with garlic-studded chuck roast, cabbage, turnips, leeks, and tomatoes simmered until fork-tender. A hearty, rustic one-pot meal for cold weather.

Herb-seasoned chicken breasts marinated in white wine vinegar and fresh orange juice, then broiled until juicy. Served over wild rice drizzled with the savory pan drippings.

Homemade Italian-style turkey sausage seasoned with fennel seed, oregano, thyme, garlic, and a whisper of star anise. Lean alternative to pork sausage with the same classic flavor.

Irish lamb stew with red potatoes, pearl onions, and a splash of Irish ale. Slow-simmered with thyme and bay until the lamb is fork-tender. A St. Patrick's Day classic.

Add some sophistication to dinner with this succulent chicken dish made with savory mushrooms and burgundy wine.

Fresh salmon cakes bound with cornflake crumbs, celery, and thyme, pan-fried golden and served with a horseradish-spiked lemon-herb mayonnaise. A bistro-style seafood dinner.

Fresh salmon cakes bound with cornflake crumbs, celery, and thyme, pan-fried golden and served with a horseradish-spiked lemon-herb mayonnaise. A bistro-style seafood dinner.

From-scratch breakfast sausage links made with pork, fresh pork fat, sage, thyme, and cracked peppercorns stuffed into natural casings. A charcuterie project that rewards patience with incredible flavor.

Fork-tender beef braised in red Zinfandel with juniper berries, thyme, and bay leaf in a clay pot. The wine-rich sauce gets its velvety body from pressed braised vegetables, poured over chunks of steamed carrots and potatoes.

Saffron garlic potato soup: a Provencal-style aigo bouido with a whole head of garlic, fresh herbs, saffron threads, and diced potatoes. Served over French bread with melted parmesan.

Lemon and Garlic Chicken with Spring Market Vegetables recipe