Recipes with thyme
2,240 recipes
Best Vegan Lentil Salad
A basic lentil salad that can make any dinner seem a bit different.
Hearty Vegetable Beef Soup
Hearty vegetable beef soup simmered 4 hours with stewing beef, split peas, potatoes, carrots, corn, lima beans, spinach, and tomatoes. A true one-pot meal for cold days.
Beef & Onion Stew
Beef and onion stew, French-style: thinly sliced leftover beef layered with a Dijon-mustard onion sauce and crowned with a buttery breadcrumb crust baked golden.
Crispy Chicken
Crispy chicken is a great recipe, I made it for my family, very soon, the chicken disappeared, they even suck their fingers!
Favourite Veal Stock
Veal stock built from roasted bones, mirepoix, leek, and tomato, simmered low for hours into a deep, gelatinous foundation. The classical brown stock that anchors French sauces and braises.
Ribollita (Tuscan Vegetable & Bread Soup)
Ribollita is a Tuscan bread soup layered with vegetables, chicken, kidney beans, spinach, stale bread, and Parmesan, then baked until thick and crusty. A hearty Italian peasant soup that improves overnight.
Mixed Grain Mushroom Casserole
Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.
Mesquite Grilled Brochettes of Beef
Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.
Grilled Leg of Lamb with Currant-Bell Pepper Chutney
Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.
Apple Sage Dressing
Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.
Roast Leg of Venison, Unmarinated
Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.
Garlic Soup (Vegan)
Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.
Cranapple Stilton Bites
Cranberry-apple Stilton bites on Melba toast with port-braised fruit, creamy blue cheese, and chopped walnuts. A make-ahead holiday appetizer that balances sweet, salty, and funky in one bite.
Beef in Red Wine
Beef in red wine: a sirloin tip roast marinated overnight in red wine and aromatics, then slow-braised until fork-tender. The marinade thickens into a rich pan gravy with mashed onions and carrots.
Best Homemade Fish Stock
Homemade fish stock with white fish bones, aromatics, white wine, and lemon. A clear, light seafood broth that forms the base of bouillabaisse, chowders, and risotto.
Not Just Regular Beef Stew
Not Just Regular Beef Stew: a refined version with seared tenderloin cubes, red wine, clove-studded onion, and grated potato as a natural thickener. Pearl onions and fresh parsley finish.
A basic lentil salad that can make any dinner seem a bit different.
Hearty vegetable beef soup simmered 4 hours with stewing beef, split peas, potatoes, carrots, corn, lima beans, spinach, and tomatoes. A true one-pot meal for cold days.
Beef and onion stew, French-style: thinly sliced leftover beef layered with a Dijon-mustard onion sauce and crowned with a buttery breadcrumb crust baked golden.
Crispy chicken is a great recipe, I made it for my family, very soon, the chicken disappeared, they even suck their fingers!
Veal stock built from roasted bones, mirepoix, leek, and tomato, simmered low for hours into a deep, gelatinous foundation. The classical brown stock that anchors French sauces and braises.
Ribollita is a Tuscan bread soup layered with vegetables, chicken, kidney beans, spinach, stale bread, and Parmesan, then baked until thick and crusty. A hearty Italian peasant soup that improves overnight.
Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.
Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.
Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.
Apple sage dressing with toasted bread, unpeeled Granny Smith apples, currants, and apple juice as the moistening liquid. A vegan Thanksgiving side with a crispy top.
Roast leg of venison, no marinade required, larded with salt pork and garlic, rubbed with thyme butter, and roasted to rare with a quick pan gravy from the drippings.
Vegan garlic soup with three whole bulbs of fresh garlic, pearl barley, wild rice, potatoes, and mushrooms in a thyme-rosemary broth. A hearty, low-fat soup that improves overnight.
Cranberry-apple Stilton bites on Melba toast with port-braised fruit, creamy blue cheese, and chopped walnuts. A make-ahead holiday appetizer that balances sweet, salty, and funky in one bite.
Beef in red wine: a sirloin tip roast marinated overnight in red wine and aromatics, then slow-braised until fork-tender. The marinade thickens into a rich pan gravy with mashed onions and carrots.
Homemade fish stock with white fish bones, aromatics, white wine, and lemon. A clear, light seafood broth that forms the base of bouillabaisse, chowders, and risotto.
Not Just Regular Beef Stew: a refined version with seared tenderloin cubes, red wine, clove-studded onion, and grated potato as a natural thickener. Pearl onions and fresh parsley finish.
