805 parsley thyme recipes

Savory mushroom strudel wrapped in crispy phyllo dough with Black Forest ham, mozzarella, Dijon mustard, and Parmesan. A golden, flaky appetizer that slices into elegant rounds.

Quinoa has been called the supergrain of the future because of its complete protein profile and nutrient density. It contains almost twice as much fiber as most other grains, and is rich in magnesium, iron and vitamin B2, which improves energy metabolism within brain and muscle cells.

Julia's manicotti, shells stuffed with ricotta, mozzarella, Parmesan and Romano, baked in a slow-simmered wine-laced tomato sauce. A family-style Italian-American bake with deeply seasoned red sauce.

Louisiana courtbouillon of redfish, the classic Cajun fish stew. Whole redfish or red snapper steaks simmered in a brown roux, holy trinity, tomatoes, herbs, and white wine. Spooned over rice, this is bayou comfort food.

A flavorful rice dish combining chicken and smoked sausage, this is a Cajun brown Jambalaya, not the Creole red Jamba. No tomatoes or green pepper. This is the best Jambalaya you'll eat, I ga-ron-tee!

Sloppy joe meets three-bean chili, stuffed into pita pockets with melted cheddar. Ground beef simmered with tomatoes, herbs, and brown sugar for a thick, scoopable filling.

Creamy Cajun stew loaded with shucked oysters and bay scallops in a spiced half-and-half broth with sherry, Worcestershire, and fresh herbs. Topped with croutons for a rich, warming bowl.

A loaded spaghetti sauce simmered uncovered for 6+ hours with ground sirloin, porterhouse steak, leeks, mushrooms, peppers, and a heap of herbs. Thick, meaty, and worth every minute of the wait.

A copycat Swiss Chalet dipping sauce made from scratch with tomato juice, herbs, Worcestershire, Tabasco, and lemon juice. That iconic Canadian rotisserie chicken sauce, ready in 20 minutes on the stovetop.

Thai-inspired shrimp and chicken soup built on a homemade bone broth with coriander, chili, soy sauce, and mushrooms. Served over rice with fresh cilantro and scallions.

Patout's Cajun hot crab dip with sweated trinity vegetables, fresh crab meat, heavy cream, three peppers, and Tabasco. Bayou-style appetizer for parties and game day.

Handmade ravioli stuffed with shrimp, halibut, and clams on a slow-simmered Spanish tomato sauce infused with saffron, orange zest, and shrimp shell stock. A true showstopper.

Creole gumbo loaded with shrimp, crab, oysters, chicken wings, veal, ham bone, and okra, thickened with file powder. A true New Orleans-style gumbo served over rice.

Marinating the chicken in olive oil, balsamic vinegar, dried thyme and tarragon add great depth to a rice sauce that's smoothed by just a hint of red currant jelly and enhanced with apricots and tawny port. Be sure to use tawny port. With its beautiful amber color and slightly dry flavor, it compliments the apricots. Save your ruby port, which is sweeter and has a deep red wine color, for after dinner.

Butternuts are extremely nutritious: they’re rich in beta-carotene and vitamin C, as well as high in fibre and low in calories

Crawfish tails baked in a rich custard of cream, eggs, and Swiss cheese with sautéed vegetables, cognac, and sautérne. A Cajun-French quiche that's pure indulgence.