2,418 thyme recipes

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.

Fresh steamer clams cooked in white wine with shallots and herbs, then tossed with linguine in a garlicky, reduced clam broth sauce. Light, briny, and naturally diabetic-friendly with just one tablespoon of olive oil.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Dried pinto beans simmered from scratch with carrots, celery, Roma tomatoes, fresh thyme, oregano, and cilantro. A nourishing bean soup served over rice or barley that's worth the overnight soak.

Creamy salmon chowder with tender potatoes, herbs, and melted Monterey Jack. This comforting soup balances flaky canned salmon with aromatic thyme and dill in a velvety roux-thickened broth.

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.

Lemon macerated okra with Kalamata olives, garlic, bay, and thyme. Raw okra pods marinate in lemon juice and olive oil for 2 to 3 days, turning into a tangy Mediterranean antipasto snack.

Ground turkey burgers packed with red bell pepper, scallions, cilantro, cumin, thyme, and paprika, then charcoal-grilled and served on toasted buns. These Cajun-spiced bayou burgers bring big Louisiana flavor to your backyard grill.

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.

Pan-seared salmon with orange juice and herbs, served over red potatoes, carrots, and broccoli. A complete one-pan dinner ready in 50 minutes.

Mexican rabbit casserole with herb-poached rabbit, corn, tomatoes, black olives, and chili powder, bound with a cornmeal and egg yolk mixture and baked until set.

Oxtail is one of the most economical and most flavorful cuts of meat, and one that takes well to marinating for days in a hearty mixture of red wine, herbs, and vegetables. The longer you marinate the mixture, the more flavorful it will be, but be sure it marinates at least 3 days. Oxtail is also a fatty cut -- give yourself plenty of time to allow the stew to cook and then cool, so all the fat can be skimmed off. Serve this with thick noodles in warmed soup bowls, accompanied by a tossed salad, and of course, a robust red wine.

Pan-roasted squab with bing cherry red wine reduction, butter-braised salsify, and wilted spinach. Restaurant-quality French-American game bird dinner for four.

Hearty fish stew with white fish fillets, bacon, green beans, carrots, tomatoes, and creamy potato soup base. The one-pot Midwestern fish chowder.

Herb-rubbed pork loin roast with tart apples, red onion, and brown sugar, finished with a reduced apple juice and maple syrup pan gravy. A fall Sunday dinner classic.

Add some sophistication to your dinner in a hurry with this savory soup that will have you licking your spoon!