115 parsley thyme recipes

Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.

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.

Classic low-fat bread stuffing with sage, thyme, and marjoram. No butter needed in this diabetic-friendly dressing that's ready in 12 minutes for a 10-pound turkey or Cornish hens.

Big-batch barley vegetable soup simmered in chicken broth with thyme, bay leaf, and your choice of seasonal vegetables. Customize with broccoli, zucchini, green beans, or mushrooms.

A delicious spread made with mushrooms, garlic and pecorino-romano cheese that is best served with tasty bread rounds.

French-style stuffed eggs with ham, Dijon, and thyme, topped with a broiled breadcrumb crust. A lightened-up deviled egg appetizer with a warm, crispy topping perfect for Easter brunches.

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.

A delicious sage dressing that can easily be made with your slow cooker.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.

Trout fillets poached in court bouillon and served with a beurre blanc style herb butter sauce of chives, parsley, tarragon, and lemon.

Mike's fish fumet is a clean, aromatic homemade fish stock simmered from fish trimmings, leeks, and herbs with a splash of tarragon vinegar for brightness. The French base for chowders, seafood soups, and pan sauces.

Wild rice with mushrooms, crispy bacon, thyme, and green onions. A nutty, earthy side dish simmered in chicken bouillon and finished with fresh parsley.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Slow cooker navy bean soup with ham hocks or chicken, potatoes, carrots, celery, and thyme. A hearty crockpot bean soup that simmers all day and freezes well.

A basic stock made from poultry (usually chicken) that you can freeze and use instead of store bought.

A culinary school-style white chicken stock made from blanched bones, mirepoix, and a classic sachet of herbs and spices. Simmered for hours and strained into a clear, clean-flavored foundation for soups and sauces.