Recipes with thyme
2,284 recipes
Bread Provencale
Bread Provencale is a Provençal stuffed baguette filled with sausage, tomatoes, olives, capers, and basil, then chilled overnight and sliced into rounds. A make-ahead picnic classic from the South of France.
Front Porch Fried Catfish
Front porch fried catfish dipped in buttermilk and coated in seasoned cornbread stuffing mix with garlic, thyme, and red pepper. Deep-fried golden in just 2 to 3 minutes per batch.
Beefsteak Smothered in Onions (Filet Braise Aux Ognons)
Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.
Grilled Chicken Breast & Bean Salad
Grilled mustard-coated chicken breast sliced over a mixed bean salad with black-eyed peas, fresh tomatoes, sun-dried tomatoes, and herbs in a balsamic vinaigrette. Served at room temperature.
Greek Fish Baked in Grapevine Leaves
Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.
Lowfat Chicken Stock
Try making this healthy variation of chicken stock that can be used to make soups and stews.
Louisiana Chicken Gumbo
Louisiana chicken gumbo with ham, okra, fresh oysters, and file powder, slow-simmered for two hours and served over rice. An authentic Cajun one-pot meal.
Light & Easy Lasagna
Light vegetarian lasagna with a from-scratch tomato herb sauce simmered two hours, layered with part-skim ricotta, mozzarella, and Parmesan. No meat, no oil in the sauce, still deeply satisfying.
Chilled Cream of Vegetable Soup
Chilled cream of vegetable soup with spinach, carrots, celery, and green pepper, pureed and enriched with egg yolks and half-and-half. Served cold with sour cream and fresh herbs.
Pita Stuffed with Eggplant Salad & Feta Cheese
Pita Stuffed with Eggplant Salad & Feta Cheese recipe
Tomato-Leek Soup
Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.
Superb Shrimp Jambalaya
Cajun shrimp jambalaya simmers smoky ham, the Holy Trinity of onion, celery and bell pepper, tomatoes and converted rice in bacon drippings before folding in shrimp at the end. A one-pot Louisiana classic.
Charcoaled Chuck Roast
Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.
Crockpot Red Beans
This scrumptious dish is made with a variety of spices that creates a mouthwatering aroma in the kitchen.
Avocado Torey
Avocado Torey is a quick no-cook avocado appetizer with scooped avocado balls on romaine, drizzled with a garlic-oregano vinaigrette of olive oil, red wine, and vinegar.
Fire Shucked Oyster Shooters with Jack's Vermouth Marinade
Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.
Bread Provencale is a Provençal stuffed baguette filled with sausage, tomatoes, olives, capers, and basil, then chilled overnight and sliced into rounds. A make-ahead picnic classic from the South of France.
Front porch fried catfish dipped in buttermilk and coated in seasoned cornbread stuffing mix with garlic, thyme, and red pepper. Deep-fried golden in just 2 to 3 minutes per batch.
Beefsteak smothered in onions (filet braise aux ognons): pounded round steak braised for two hours over six sliced onions with vinegar, thyme, bay, and garlic. Classic French-Creole comfort.
Grilled mustard-coated chicken breast sliced over a mixed bean salad with black-eyed peas, fresh tomatoes, sun-dried tomatoes, and herbs in a balsamic vinaigrette. Served at room temperature.
Greek fish baked in grape leaves with lemon-thyme-fennel marinade and anchovy butter. Whole small fish wrapped and oven-baked for moist, herbed, Mediterranean-style flesh and dramatic presentation.
Try making this healthy variation of chicken stock that can be used to make soups and stews.
Louisiana chicken gumbo with ham, okra, fresh oysters, and file powder, slow-simmered for two hours and served over rice. An authentic Cajun one-pot meal.
Light vegetarian lasagna with a from-scratch tomato herb sauce simmered two hours, layered with part-skim ricotta, mozzarella, and Parmesan. No meat, no oil in the sauce, still deeply satisfying.
Chilled cream of vegetable soup with spinach, carrots, celery, and green pepper, pureed and enriched with egg yolks and half-and-half. Served cold with sour cream and fresh herbs.
Pita Stuffed with Eggplant Salad & Feta Cheese recipe
Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.
Cajun shrimp jambalaya simmers smoky ham, the Holy Trinity of onion, celery and bell pepper, tomatoes and converted rice in bacon drippings before folding in shrimp at the end. A one-pot Louisiana classic.
Grilled chuck roast marinated overnight in red wine vinegar, thyme, and bay leaf with a microwave pre-cook for even doneness. A budget cut turned into tender charcoal-grilled beef.
This scrumptious dish is made with a variety of spices that creates a mouthwatering aroma in the kitchen.
Avocado Torey is a quick no-cook avocado appetizer with scooped avocado balls on romaine, drizzled with a garlic-oregano vinaigrette of olive oil, red wine, and vinegar.
Fire-grilled oyster shooters soaked in ice-cold citron vodka and vermouth marinade with fresh dill. Wood-fired oysters on the half shell for a dramatic appetizer.
