2,418 thyme recipes

Bacon-wrapped chicken livers threaded on skewers with mushroom caps, seasoned with marjoram and thyme, then broiled with butter and white wine until the bacon crisps. A retro cocktail party showstopper.

Prassa me domata is a Greek stewed leeks recipe braised in tomatoes with herbs and a splash of lemon juice. Serve warm or cold as a vegetarian side dish.

Eggplant casserole with bacon, garlic, Italian herbs, and a buttery bread crumb topping. Smoky, savory, and baked until the crumbs turn golden brown.

White veal stock, the classic clear, pale fond blanc made by blanching veal and chicken bones, then simmering low with aromatics for hours. A neutral, gelatin-rich base for fine sauces and soups.

Hearty lentil tomato sauce with dried lentils, fresh tomatoes, and Italian herbs simmered into a thick, protein-rich vegetarian pasta sauce. Meaty texture without the meat.

Classic New England clam chowder with bacon, potatoes, and canned clams in a creamy milk-based broth. Thick, hearty, and ready in 40 minutes on the stovetop.

This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish.

Garlic soup Provencal with two full heads of garlic, saffron, sage, leeks, and tomatoes, thickened with potato for a silky, deeply aromatic French soup. No cream needed.

Beef in Guinness is a classic Irish pub stew with cubed beef, [carrots](/recipes/carrots), and onions braised in stout. The malty, roasted notes of the beer build a deep mahogany sauce reduced to a glossy pour-over finish.

Homemade vegetable stock in the pressure cooker in just 10 minutes at high pressure. Sauteed onions, carrots, celery, parsnips, and herbs for a rich, flavorful base.

A rustic French fish soup from Brittany with chunky fish, potatoes, and herbs simmered in a fragrant broth. Served over crusty bread with fish and potatoes on the side.

Homemade Mexican-style chorizo sausage with ground pork, chili powder, paprika, garlic and vinegar. Bold, spicy fresh sausage formed into patties for the freezer.

Veau dans le chaudron, a French-Canadian veal pot roast browned in bacon fat with garlic, then braised with whole potatoes and onions. No added liquid needed.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Vegetarian peanut butter rice casserole with sunflower seeds, shallots, and herbs. A simple baked dish with a blended peanut sauce over brown rice, ready in 35 minutes.

You don't have to barbecue everyday with this scrumptious dish that will please anyone who loves chicken!