805 parsley thyme recipes

Pot roast with roasted vegetable sauce turns the braising veg into the gravy itself. Beef round roasts low and slow with tomatoes, red wine, thyme and bay, then the vegetables get pureed into a silky, spoon-it-over sauce.

Cajun andouille pork sausage made traditionally: hand-chopped pork with garlic, thyme, and Louisiana spices, stuffed into casings and smoked over hickory with sugar on the coals.

Thick and warming turkey soup with a buttery roux base, carrots, peas, and herbs like thyme and savory. The best way to turn leftover turkey into a from-scratch comfort bowl.

German oxtail soup (Ochsenschwanzsuppe): browned oxtails and veal tails simmered five hours, then strained, pureed, and thickened with a dry-browned flour roux and a finishing splash of Madeira.

Manhattan clam chowder made with 36 live clams steamed open, diced pork, tomatoes, potatoes, and herbs simmered for over an hour. A brothy, tomato-based chowder.

This dish certainly requires some work, but the result is so worth it. The lamb is juicy and packed with flavour, and the stuffing is also delicious.

Baeckaoffa is an Alsatian casserole of pork, lamb, and beef marinated overnight in Riesling wine, then slow-braised with layered potatoes and onions in a flour-sealed earthenware pot.

A silky blended soup of brown rice, fresh asparagus, and aromatic vegetables in chicken broth, brightened with soy sauce, parsley, and a dash of hot pepper sauce. Light, clean, and spring-ready.

Slow cooker shrimp and andouille sausage gumbo built on an oven-toasted dry roux, the holy trinity of onion, bell pepper, and celery, plus Creole seasoning. Six hours on low for real Louisiana depth, no roux-stirring required.

Bisquick beef potpie with vegetables tops a savory ground beef, mushroom and pea-carrot gravy with split Bisquick biscuits, then bakes golden. An easy, comforting weeknight potpie with no pastry to roll.

Creole jambalaya with shrimp, cubed ham, and rice simmered in tomatoes and beef broth with the holy trinity. A one-pot Cajun classic packed with Southern flavor.

Chilled cream of vegetable soup with spinach, carrots, celery, and green pepper, pureed and enriched with egg yolks and half-and-half. Served cold with sour cream and fresh herbs.

A spicy, yet delicious dish that is perfect for a light lunch or hearty dinner.

Roast Goose with Molasses Glaze & Apricot Stuffing recipe

Puffy Creole eggplant souffle with the holy trinity, fresh basil, cheese, and a kick of cayenne. Light as air with deep Southern flavor in every spoonful.

Homemade chicken and dumplings from scratch with fluffy parsley-flecked dumplings steamed right on top of herb-simmered broth. Pure comfort food that fills the kitchen with the smell of thyme and rosemary.