2,418 thyme recipes

Mushroom, tomato, and Parmesan puff pastry tarts with garlic, lemon thyme, and optional peppery rocket. An Australian-style brunch or light lunch tart that comes together in under 30 minutes.

Open-faced tuna melts on dark rye bread with celery, green pepper, black olives, and thyme topped with melted cheese. A lighter tuna melt using fat-free mayo and cheese.

Pureed broccoli and potato soup with caramelized aromatics and thyme. Velvet-smooth texture without a drop of cream or butter.

Streamlined boeuf bourguignonne with beef chuck, bacon, garlic, and dry red wine simmered for two hours. A simplified take on the classic French stew with eight core ingredients.

Roast leg of lamb on a rack over a potato, onion, and roasted red pepper gratin. Lamb drippings baste the vegetables below as everything roasts together in one dish.

Browned chicken pieces simmered in a curried tomato broth, then smothered in a rich, velvety peanut butter sauce. Inspired by West African groundnut stew, this one-pot comfort meal is served over rice.

These scrumptious and tasty arepas can be served as an appetizer or a main dish.

Homemade herbes de Provence blend with basil, rosemary, thyme, bay leaves, savory, coriander, nutmeg, cloves, and white pepper. A fragrant French herb mix in five minutes.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

One-skillet beef and barley with ground beef, tomatoes, and chili sauce simmered until the barley is tender. A quick, hearty weeknight dinner in 30 minutes.

Granny's ham and potato gratin for a crowd layers parboiled potatoes, diced ham, and Swiss cheese with a mustard-garlic bechamel. Feeds 24, bakes in under an hour, and can be assembled a day ahead.

Baked eggplant casserole with cheddar cheese, condensed tomato soup, thyme, and bread crumbs. A simple diabetic-friendly vegetable side dish that comes together in an hour.

Halloween beef stew with flour-crusted meat, potatoes, carrots, and peas in a creamy thyme-coriander broth, served inside a carved pumpkin shell for a spooky seasonal showstopper.

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Pan-seared whole trout cooked open-faced in brown butter, topped with a lemon white wine sauce with shallots, garlic, chervil, chives, and thyme.

Walleye gratin with roasted green peppers, capers, garlic, parsley, and a thyme bread crumb topping broiled golden. A Midwestern freshwater fish dish with Mediterranean flair.