Recipes with thyme
2,284 recipes
Yummy Cabbage Rolls
Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.
French Style Stuffed Eggs
French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.
French Style Stuffed Eggs
French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.
Parmesan-Crusted Soft-Shell Crab Sandwiches
Fried soft-shell crab sandwiches in a crispy Parmesan batter with lemon-thyme aioli, fresh arugula, and ripe tomatoes on crusty rolls.
Wake-Ewa (Black Eyed Beans with Sauce)
Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.
Orange Roughy with Vegetables
Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.
Burning Spear Rub for Chicken
A fiery Caribbean-style spice rub blended with lime juice, chives, allspice, cayenne, and cinnamon. Marinate overnight and grill for chicken with serious island heat and flavor.
Dinner-In-A-Bowl
A rustic one-pot meal of ham hocks and sausages simmered with cabbage, potatoes, carrots, and onions in a savory broth. Hearty, warming, and satisfying enough to be dinner all by itself.
Sherried Lobster Bisque
Creamy sherried lobster bisque for two, made with lobster tails, red potatoes, clam juice, and light sour cream blended silky smooth. An intimate, elegant soup finished with dry sherry and thyme.
Garden Kale Dinner (Gina's)
Garden kale dinner with prosciutto, shallots, lemon zest, and chicken stock served over rice with grated Parmesan. A one-skillet weeknight meal that comes together in 35 minutes.
Famous Philadelphia Pepper Pot
Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.
Carol's Sketti Sauce
A loaded spaghetti sauce simmered uncovered for 6+ hours with ground sirloin, porterhouse steak, leeks, mushrooms, peppers, and a heap of herbs. Thick, meaty, and worth every minute of the wait.
Brown-Rice Soup with Asparagus
A silky blended soup of brown rice, fresh asparagus, and aromatic vegetables in chicken broth, brightened with soy sauce, parsley, and a dash of hot pepper sauce. Light, clean, and spring-ready.
Thomas' Chicken Stroganoff
A set-it-and-forget-it chicken stroganoff simmered in the slow cooker with mushrooms, white wine, and garlic, then finished with a creamy sour cream sauce. Serve over egg noodles for the coziest weeknight dinner.
Tuna with Biscuits
Canned tuna and frozen peas and carrots in a homemade thyme-scented cream gravy, topped with refrigerator biscuits and baked golden. This easy tuna pot pie is cozy, budget-friendly comfort food in 35 minutes.
Spicy Vegetable Soup with Black Beans
A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.
Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.
French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.
French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.
Fried soft-shell crab sandwiches in a crispy Parmesan batter with lemon-thyme aioli, fresh arugula, and ripe tomatoes on crusty rolls.
Wake-Ewa is a hearty Nigerian black-eyed pea stew simmered in a spiced tomato and onion sauce with chili, coriander, and thyme. Serve over rice or with fufu for a filling plant-based meal.
Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.
A fiery Caribbean-style spice rub blended with lime juice, chives, allspice, cayenne, and cinnamon. Marinate overnight and grill for chicken with serious island heat and flavor.
A rustic one-pot meal of ham hocks and sausages simmered with cabbage, potatoes, carrots, and onions in a savory broth. Hearty, warming, and satisfying enough to be dinner all by itself.
Creamy sherried lobster bisque for two, made with lobster tails, red potatoes, clam juice, and light sour cream blended silky smooth. An intimate, elegant soup finished with dry sherry and thyme.
Garden kale dinner with prosciutto, shallots, lemon zest, and chicken stock served over rice with grated Parmesan. A one-skillet weeknight meal that comes together in 35 minutes.
Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.
A loaded spaghetti sauce simmered uncovered for 6+ hours with ground sirloin, porterhouse steak, leeks, mushrooms, peppers, and a heap of herbs. Thick, meaty, and worth every minute of the wait.
A silky blended soup of brown rice, fresh asparagus, and aromatic vegetables in chicken broth, brightened with soy sauce, parsley, and a dash of hot pepper sauce. Light, clean, and spring-ready.
A set-it-and-forget-it chicken stroganoff simmered in the slow cooker with mushrooms, white wine, and garlic, then finished with a creamy sour cream sauce. Serve over egg noodles for the coziest weeknight dinner.
Canned tuna and frozen peas and carrots in a homemade thyme-scented cream gravy, topped with refrigerator biscuits and baked golden. This easy tuna pot pie is cozy, budget-friendly comfort food in 35 minutes.
A hearty vegetable soup with black beans, okra, zucchini, and crushed tomatoes braised in red wine with cumin, ginger, and cayenne. Served over brown rice for a filling vegan meal.
