Thyme leaves recipes

Thinly sliced lamb's liver floured and seared, then braised on a bed of onions with red wine, clarified butter, garlic, thyme, and bay leaf. A proper British offal dish, rich and savory.

Whole trout griddled with a fresh herb butter of mint, sage and thyme, plus a sprig of rosemary tucked inside each fish. Grill, griddle or barbecue until the skin browns and the flesh flakes off the bone.

Turkey stuffing soup made from the Thanksgiving carcass with leftover stuffing and gravy simmered into a rich, hearty broth. The best way to use every last bit of holiday turkey.

Wild duck breasts draped in bacon and braised in spiced wine with mushrooms, onions, and herbs. Warm cinnamon, cardamom, and clove notes make this a hunter's table showpiece.

Rich homemade beef stock from roasted marrow bones, aromatics, and herbs simmered for hours. This master chef method from Bon Appetit yields a deeply flavored base for soups, stews, and sauces.

Homemade breakfast sausage patties made with ground turkey, sage, thyme, and rosemary. A leaner, lower-fat take on classic pork breakfast sausage, ready in 25 minutes.

From-scratch breakfast sausage links made with pork, fresh pork fat, sage, thyme, and cracked peppercorns stuffed into natural casings. A charcuterie project that rewards patience with incredible flavor.

Turn on the oven for this succulent dish that will have you licking your lips and your fingers!

If you want the juiciest and tastiest pot roast, endeavor to find one with the shoulder bone still attached. And the more of the bone present, the better.

Mussels a la Portuguese steamed in white wine, shallots, garlic, thyme, and cream. Briny, aromatic, ready in 4 minutes of steaming. Serve with crusty bread to soak the broth.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

Scottish "Braveheart" chicken, beef and leek soup. Adapted from The Frugal Gourmet

This is excellent served as a spread over fresh French bread or roasted potatoes.

Light fish pasta sauce with turbot, tomatoes, lemon zest, and fresh herbs simmered in fish stock and olive oil. A bright Mediterranean seafood sauce tossed with hot pasta.

Try this side dish that adds a unique look and taste to any meal!

Add sophistication to a home-cooked meal with this dish that can even have a famous French Restaurant saying "Oui, oui!".