2,418 thyme recipes

Creamy artichoke and oyster soup with a white roux base, pureed artichoke hearts, green onions, and plump oysters added at the end. Rich, elegant, and quick.

Pasta shells tossed in a carrot sauce made by simmering chopped carrots, celery, garlic, and thyme in vegetable stock until reduced by half. Vegan, light, and naturally sweet with a red pepper flake kick.

Sausage bean chowder: a hearty pantry chowder with browned sausage, kidney beans, tomato, and potato simmered with thyme and bay leaf. One pot, 75 minutes, deeply satisfying.

A classic slow and low simmered brown beef stock to greatly enhance any recipe you use it in.

Add some flavor to your pork tenderloin with this succulent recipe that uses currant jelly and a variety of spices.

Tender sirloin tip beef and mixed vegetables simmered in rich mushroom gravy, topped with golden crescent roll triangles. A hearty one-skillet pot pie ready in an hour.

Spinach mixed with herbs, stuffing, and parmesan, rolled into 70 freezer-friendly appetizer balls that bake golden in 20 minutes

Mustard-rubbed chicken breasts baked in parchment with zucchini, cherry tomatoes, peppers, and fresh thyme. A healthy, low-fat dinner with built-in cleanup.

Venison pate with pork belly and chicken livers, marinated overnight in red wine with orange zest, thyme, and garlic, then baked in a terrine and finished with aspic glaze.

Red wine, tomato, and rosemary sauce simmers a French mirepoix with red wine, tomato paste, and fresh rosemary, then thickens with arrowroot for a glossy, fat-free finish. Versatile for meats, polenta, and pasta.

Slow cooker bean and grain stew with chickpeas, lima beans, navy beans, barley, and millet in herbed tomato sauce. A dump-and-go vegan crockpot meal loaded with plant protein and fiber.

Creamy potato chard soup pureed smooth with thyme, dill, and parsley. A naturally vegan, dairy-free soup where the potatoes create all the creaminess without cream.

Yellow split pea puree with carrots, turnip, and herbs, slow-simmered in stock then blended silky smooth with a buttery onion roux for rich, velvety flavor.

French mushroom salad a la Grecque with whole caps simmered in olive oil, white wine, tomato, coriander seeds, and thyme, then chilled and served cold.

Pork tenderloin coated in a horseradish Dijon mustard paste with scallions, garlic, and fresh thyme, then roasted on a rack with chicken broth. Lean and flavorful.

Traditional British raised meat pie with pork, veal, and ham surrounding a line of hard-boiled eggs, sealed in pastry and set with savory gelatin. Served cold in slices.