Thyme leaves recipes

Basque lamb stew simmered with carrots, turnips, thyme, and rosemary in a chicken-stock gravy. A make-ahead, freezer-friendly stew with a lamb shoulder base that splits into batches for the week.

Pork tenderloin braised in tequila, lime juice, tomatoes, and ground red chile. A mustard-crusted Mexican-inspired one-skillet dinner.

Dandelion soup made with fresh dandelion flowers simmered in a buttery roux-based milk broth with thyme, celery seed, and bay leaf. A creamy, foraged flower soup with earthy herbal flavor.

Creamy garlic soup made with a full pound of garlic cloves slow-cooked in olive oil, pureed with chicken broth, and finished with milk. Surprisingly mellow and silky.

No need to simmer for hours to create a flavorful homemade chicken broth.

Try making this healthy variation of chicken stock that can be used to make soups and stews.

Upside-down potato tarts layered with creamy Brie, prosciutto, and herbs get topped with puff pastry and baked into elegant French-inspired appetizers.

5-hour beef stew, the dump-and-bake oven version that needs zero browning. Beef chuck, potatoes, carrots, peas, and red wine slow-roast into a thick, savory stew.

A tasty and scrumptious chicken dish which can be simmered all day long to perfection.

Beef and bay stew: a rustic Irish-style beef stew with leeks, turnip, carrots, potatoes, and celery, simmered gently with bay and thyme. Old-fashioned slow-cooked supper served with crusty bread.

Pork chops and kielbasa braised with 2 pounds of cabbage in white wine, cumin, thyme, and whole cloves. A hearty one-pot European-style braise ready in just over an hour.

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.

Indiana farm sausage is a homemade country breakfast sausage seasoned with sage, marjoram, thyme, and a kick of chili. Shape into logs or marble-sized balls for easy freezing.

Microwave-braised tuna steaks studded with garlic slivers, simmered with pearl onions in red wine, and served on wilted spinach with a tomato-thyme sauce.

Slow-cooker poached whole chicken in herb-spiked broth, served sliced under a butter-finished cream sauce. Old-school French velouté technique done hands-off in the crockpot.

A simple, yet delicious soup made with succulent beef, carrots, celery, turnips and parsnips.