484 recipes
Louisiana seafood gumbo with shrimp, crab, and okra in a deep brown roux, simmered with the Cajun holy trinity, tomato, and a hit of Tabasco. Served over rice for a true Gulf Coast supper.
Duck gumbo simmers deboned duck in a dark butter roux with okra, tomatoes, and the Cajun holy trinity for a rich bayou stew. Ladle over rice for a Louisiana cold-weather classic.
A delicious crusty bread that is perfect with any meal, anytime of the day!
Homemade chicken nuggets with ground breast meat, cheddar cheese, and thyme get breaded and fried golden, served with creamy chive-spiked dip.
Olive bread with Kalamata and oil-cured olives, bread flour, wheat germ and dried thyme, built on a grape sourdough starter. Artisan-style two-day rustic loaf with deep flavor.
Southern cornbread dressing done right: make-ahead cornbread and homemade turkey giblet broth prepped the night before for Thanksgiving day assembly with rice, mushrooms, pecans, and fresh herbs.
Creamy artichoke and oyster soup with a white roux base, pureed artichoke hearts, green onions, and plump oysters added at the end. Rich, elegant, and quick.
Venison pizza on homemade buttermilk honey dough with crumbled ground venison, cheese, onions, and herbs. A hunter's take on pizza night from scratch.
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 with pumpkin chunks, thyme, and peas, served inside a roasted hollowed-out pumpkin shell. A dramatic harvest-season centerpiece for fall dinners.
Belgian carbonnade braises beef chuck and smoked ham in dark beer with onions, carrots, and herbs, finished with scotch, vinegar, and toasted walnuts. Deep stew flavor in every spoonful.
Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.
Classic beef bourguignonne braised in Burgundy wine with mushrooms, onions, thyme, and marjoram. Stewing beef simmers low for 2 hours until fork-tender in a rich wine sauce.
It seems odd that thyme is connected with dessert, but this recipe actually works out in this way, and these elegant looking bars are amazingly delicious!
Ranch-style slow cooker beef braises stewing beef and whole small onions in a brown gravy spiked with red wine vinegar, cloves, bay, and thyme. Set it and forget it for fork-tender results.
Awesome Vegetable Bean and Noodle Casserole recipe