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I wouldn't think of making roast beef, pot roast, beef stew, or osso buco without thyme. I also use it on steaks and chops as in the below recipe for lamb, which in my opinion, has the best affinity for thyme.

Light, crispy breaded bluefish fillets baked in just 10 minutes, served with a tangy yogurt-based mock tartar sauce. Low-fat, high-protein, and ready in 20 minutes.

Italian marinated chicken with a bright lemon-and-herb marinade of olive oil, basil, oregano, and garlic. Grills, bakes, or broils with equal success after a 2-hour soak.

Leftover beef and frozen hash browns simmer with onions and gravy in the crockpot for a hands-off comfort meal that transforms leftovers into something special.

Crunchy Italian taralli made with white wine and cracked peppercorns. These boiled-then-baked bread rings from Southern Italy are the ultimate snack for antipasto boards and wine night.

Stew up your summer days with this succulent dish that is best enjoyed when eaten outside!

Defrost those lamb chops and try this succulent recipe that's easy to use and follow.

This fork-tender, well-seasoned roast everyone loves slices of and its savory gravy.

Slow-braised chicken fricassee with red cabbage that melts into a dark, wine-rich sauce. Just 9 simple ingredients, two hours of hands-off cooking, and deeply satisfying European-style comfort.

Cream of mussel soup made the classic way: steam-opened mussels, a quick butter-flour roux, and a splash of cream stirred in at the end. Five ingredients, twenty minutes, restaurant results.

Great simple recipe, I added some leeks which I threw in with the parsnips when they had about 10 minutes left to boil. Really came out great.

Maine fish chowder simmers fresh haddock, potatoes, and onions in salt-pork-rendered fat and milk for a creamy, old-school New England chowder. No flour, no thickener, just pure fish flavor.

Lacama spice blend with cinnamon, black pepper, curry powder, ginger, and nutmeg. A warm Middle Eastern and Indian spice mix for curries, stews, and rice dishes.

Hot German potato salad tosses warm sliced potatoes with crispy bacon, onions, and a tangy bacon-fat vinegar dressing. The traditional warm potato salad, no mayo in sight.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

Pork tenderloin Marsala with sauteed mushrooms in a Marsala wine and chicken broth sauce. Thin medallions browned and braised until tender, served over rice.