Recipes with thyme
2,240 recipes
Best Spinach Fettuccine with Ginger Chicken
Try something different for dinner by using this scrumptious recipe that will have you scooping out seconds!
Brunswick Stew with Corn Dumplings
An absolutely tasty dumpling stew is perfect in a cold winter day to warm up your entire family.
Baby Salmon Stuffed with Caviar I (Red Wine Sauce)
Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.
Dolma Ici Zeytinyagli (Rice Stuffing for Vegetables)
This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.
Chickpea & Escarole Soup
A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.
Delicious Homemade White Stock
Homemade white stock made the classical French way: blanched beef, veal, and chicken-feet bones simmered with mirepoix and a sachet of herbs for up to 18 hours. Crystal-clear, gelatin-rich, and the foundation of every great sauce.
Blackened Redfish
A scrumptious and savory dish made with fish fillets and a bit of Hungarian paprika and cayenne pepper.
Traditional Jamaican Rice & Peas with Fresh Coconut
Authentic Jamaican rice and peas made with fresh coconut milk from scratch. Red beans simmer in homemade coconut milk with thyme, allspice, and scallions for traditional island flavor.
Red Wine Sauce
Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.
Pork Cardinal Style
Pork tenderloin marinated in brandy, seared golden, then simmered in a rich apricot cream sauce and sliced over rice. Sweet dried apricots and a pour of heavy cream make this an easy but elegant dinner.
Fennel Nicoise
Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.
Bean'N' Burger Pockets
Sloppy joe meets three-bean chili, stuffed into pita pockets with melted cheddar. Ground beef simmered with tomatoes, herbs, and brown sugar for a thick, scoopable filling.
Herbed Lentils & Rice
Herbed lentils and brown rice baked in broth with white wine, basil, oregano, and thyme, topped with melted Swiss cheese. A one-casserole vegetarian main or hearty side dish.
Creole Onion Soup
Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.
Beef Stew (Aaronson's)
A hearty Dutch oven beef stew with seared chuck, red wine, tomatoes, new potatoes, green beans, peas, and carrots simmered low and slow for two hours. No shortcuts, just real stew.
Provencal Beef Bacon Stew with Potato & Carrot
Provencal Beef Bacon Stew with Potato and Carrot recipe
Try something different for dinner by using this scrumptious recipe that will have you scooping out seconds!
An absolutely tasty dumpling stew is perfect in a cold winter day to warm up your entire family.
Classic French red wine sauce for salmon made with fish stock, mirepoix, shallots, and multiple reductions. This elegant sauce from a master chef requires precision and patience.
This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.
A rustic Italian-style soup packed with chickpeas, escarole, brown rice, and corn in a lemony tomato broth. Low-fat, high-fiber, and feeds a crowd.
Homemade white stock made the classical French way: blanched beef, veal, and chicken-feet bones simmered with mirepoix and a sachet of herbs for up to 18 hours. Crystal-clear, gelatin-rich, and the foundation of every great sauce.
A scrumptious and savory dish made with fish fillets and a bit of Hungarian paprika and cayenne pepper.
Authentic Jamaican rice and peas made with fresh coconut milk from scratch. Red beans simmer in homemade coconut milk with thyme, allspice, and scallions for traditional island flavor.
Red wine sauce for salmon built from salmon bones, cognac, mirepoix, and shallot puree with a double-reduction technique. A restaurant-quality fish sauce with rich, concentrated flavor.
Pork tenderloin marinated in brandy, seared golden, then simmered in a rich apricot cream sauce and sliced over rice. Sweet dried apricots and a pour of heavy cream make this an easy but elegant dinner.
Fennel Nicoise braises quartered fennel with tomatoes, white wine, and thyme for a silky Provencal side dish served cold. A do-ahead starter from the South of France.
Sloppy joe meets three-bean chili, stuffed into pita pockets with melted cheddar. Ground beef simmered with tomatoes, herbs, and brown sugar for a thick, scoopable filling.
Herbed lentils and brown rice baked in broth with white wine, basil, oregano, and thyme, topped with melted Swiss cheese. A one-casserole vegetarian main or hearty side dish.
Roux-thickened Creole onion soup loaded with golden onions, three cheeses, cayenne, and herbs, topped with seasoned bread cubes. French onion goes full Louisiana.
A hearty Dutch oven beef stew with seared chuck, red wine, tomatoes, new potatoes, green beans, peas, and carrots simmered low and slow for two hours. No shortcuts, just real stew.
Provencal Beef Bacon Stew with Potato and Carrot recipe
