104 lemon thyme recipes

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Greek marinated smelts fried in flour, then simmered in a white wine and vinegar marinade with herbs and mustard. A classic cold appetizer served chilled, perfect for a meze spread.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.

Hearty leftover turkey stew with fluffy dumplings, parsnips, carrots, and green beans in a rich homemade stock. The best way to turn your Thanksgiving carcass into a whole new meal.

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.

Pureed fresh vegetable soup simmers any chopped vegetables with thyme, then blends smooth with Parmesan and butter. A versatile template for cleaning out the crisper drawer.

Lighter Coq Au Vin, oven-baked chicken breasts in white wine with golden mushrooms and pearl onions for guilt-free French dining.

A robust vegetarian nut loaf packed with chestnuts, walnuts, and cashews, bound with red wine and brandy. Herb-seasoned, sliceable, and worthy of any holiday table.

Classic Philadelphia snapper soup made with snapping turtle meat, veal knuckles, dry sherry, and tomatoes. A rich, old-school Pennsylvania tradition simmered for hours.

A wholesome baked vegetable pâté built on ground sunflower seeds, whole wheat flour, and grated carrots and potato. Earthy, nutty, and spreadable, this vegan appetizer serves a crowd of 20 and pairs with crackers or crusty bread.

Beer-braised round steak slow-baked for 3 hours with onions, garlic, beef bouillon, brown sugar, and thyme. Fork-tender beef with a rich gravy, served over noodles or rice.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Broiled rosemary chicken over pureed lentils stacks broiled chicken breasts on a walnut-and-mushroom lentil purée, with lemon-garlic chard and a rosemary-lemon pan drizzle.

Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.