Recipes with thyme

Manhattan clam chowder made in the microwave with minced clams, bacon, tomato juice, and thyme. A brothy, tomato-based chowder ready in about 20 minutes.

Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.

Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.

Velvety cream of leek and potato soup infused with mussel cooking liquid, finished with half-and-half and tender mussel meat. Fresh herbs and white wine make this a refined bowlful.

Weeknight chicken quinoa stew cooks like a creamy risotto, simmering protein-rich quinoa with chicken, carrots, peas, and tomatoes in a parmesan-laced milk broth. A cozy, veg-packed one-pot dinner ready in under an hour.

Herb dumplings made with sour cream, milk, and thyme, dropped onto bubbling soup or stew and steamed under cover for 15 minutes. Light, fluffy, and ready to soak up any savory broth.

Halloween beef stew with flour-crusted meat, potatoes, carrots, and peas in a creamy thyme-coriander broth, served inside a carved pumpkin shell for a spooky seasonal showstopper.

Classic boeuf bourguignon, beef slowly braised in red wine until fork-tender, with smoky bacon, sweet little onions, and buttery mushrooms. The deeply savory French beef stew worth the slow oven time.

One-skillet chicken and rice with Italian sausage, red peppers, tomatoes, cumin, and olives. A Spanish-inspired arroz con pollo vibe ready in under an hour.

A savory and hearty soup made with succulent ground pork and beef, brown rice, carrots and green peas.

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.

Roast goose rubbed with thyme and served with potato pierogies and a pan dripping gravy made from the neck and liver. A showstopping Eastern European holiday centerpiece.

Pot roast with Dijon mustard sauce: chuck roast simmered in beef broth and white wine, then served with a tangy mustard pan sauce thickened with cornstarch. Elegant French-style braise.

Ravioli with sweetbreads filling: a classic French-Italian preparation of ground veal sweetbreads, shoulder, shallots, and Cognac baked into a rich pasta stuffing. Old-world fine dining at home.

Italian vegetable brochettes with angel hair pasta: grilled eggplant, zucchini, fennel, bell peppers, and mushrooms over thyme-smoked coals, tossed with pasta in a tomato-thyme marinade sauce. Vegan, oil-free.

Roasted rack of lamb with fresh thyme and rosemary, seared then oven-roasted to medium rare with a white wine and lamb stock pan sauce. A classic French masterchef recipe.