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Whiskey-marinated smoked chicken grilled over wood chips with a mushroom and green onion whiskey sauce. Bold, smoky Tennessee barbecue flavor in every bite.

Spaghetti tossed with toasted walnuts, black olives, pimientos, garlic oil, and Parmesan. A no-sauce Mediterranean pasta that's nutty, briny, and endlessly satisfying.

Italian balsamic chicken: grilled chicken breasts marinated in balsamic, olive oil, and herbs, then sliced into strips for salads, wraps, or antipasto boards. Meal-prep friendly protein with big flavor.

Blueberries in black pepper Syrah syrup soaks fresh berries in a reduced red-wine syrup laced with vanilla and freshly cracked black pepper. A sophisticated make-ahead dessert for dinner parties.

I think it is a great recipe, I have tried it for several times, and delicious every singe time!

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.

Quick microwave vegetable rice bowl with tender parsnips, black beans, and wilted bok choy in light teriyaki for healthy 20-minute plant-based dinners.

Make your own cajun style vinegar by using this simple recipe.

In Hungary, this Swabian dish is known as 'Burgonyalangos'.

Turn leftover boiled beef into a rustic Italian main dish baked under garlicky tomatoes, oregano, and olive oil. Ready in 45 minutes with just 8 simple ingredients.

Simple vegetarian rice and peas recipe with olive oil and vegetable broth. Quick one-pot side dish with frozen peas, sautéed onions, and fluffy rice ready in 40 minutes for easy weeknight dinners.

Another scrumptious corned beef dish that will have you hooked just by making it! Tastes terrific over rice!

A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.

Fight off that cold with this hearty chicken noodle soup that will become one of your favorites!

Hazelnut oil, balsamic vinegar and a bit of orange juice. How can you go wrong?

Old-school fried brain sandwiches: pork brains soaked, battered with egg and flour, and griddle-fried until crispy. A Midwestern regional classic served on a bun.