2,472 thyme recipes

This recipe is SO savory and SO beefy, it can be a meal in itself.

Vegetarian cabbage rolls stuffed with pressed tofu, brown rice, and nuts, seasoned with herbs and spices, then baked in a tomato-sauerkraut sauce until tender.

Curried baked pork chops on a bed of rice with golden raisins, celery, and apple juice. A one-dish oven dinner where the rice cooks right alongside the chops. Feeds 6 in about an hour.

Sicilian-style slow cooker cannellini beans simmered with hot Italian sausage, ripe tomatoes, herbs, and a surprising strip of orange zest. Hands-off comfort food that fills the house with warmth.

Colorful vegetable soup with fennel, carrots, zucchini, red pepper, and mushrooms in herb-infused chicken broth. Freezes beautifully and feeds a crowd with a Parmesan finish.

Layered chicken lasagna with a herbed tomato-mushroom sauce, creamy bechamel, and three cheeses baked until bubbly. An Italian-American classic that feeds a hungry crowd.

Slow cooker chicken and kielbasa simmered with navy beans, tomato paste, red wine, and warm spices. A hearty French cassoulet-style stew from frozen chicken with just 5 minutes of prep.

Golden-browned whole chicken pieces simmered with okra, fresh tomatoes, cumin, and white wine until fall-off-the-bone tender. A soulful one-pot stew that tastes even better the next day.

Billi Bi, the classic French cream of mussel soup with white wine, shallots, heavy cream, egg yolk, and hollandaise. An elegant, velvety bisque served hot or chilled.

Vegetarian black bean burritos packed with corn, bell pepper, onion, jalapeño, and smoky spices. Rolled in tortillas and baked until hot, a meatless Mexican-inspired weeknight dinner.

English muffin pizza pies topped with seasoned ground beef, spicy tomato sauce, mozzarella, mushrooms, and peppers. A quick kid-friendly dinner ready in 30 minutes.

Salmon en papillote steamed in parchment with seared zucchini, crookneck squash, onion, merlot, lemon butter, and Grand Marnier. A 7-minute oven finish for restaurant-style presentation.

Scalloped oysters and chicken: browned chicken breast layered with plump oysters, buttery cracker crumbs, white wine cream sauce, and a splash of bitters. A retro holiday-worthy casserole.

Oxtail consomme is a crystal-clear fine-dining broth made from slow-simmered oxtails, aromatics, and an egg-white raft clarification. The classic French technique gives a rich beef flavor in a see-through bowl.

Beef in red wine: a sirloin tip roast marinated overnight in red wine and aromatics, then slow-braised until fork-tender. The marinade thickens into a rich pan gravy with mashed onions and carrots.

Classic boeuf bourguignon, beef slowly braised in red wine until fork-tender, with smoky bacon, sweet little onions, and buttery mushrooms. The deeply savory French beef stew worth the slow oven time.