Recipes with thyme
2,284 recipes
Country Chili
Vegetarian country chili with kidney beans, canned tomatoes, and a basil-oregano-thyme spice blend. Diabetic-friendly, ready in 25 minutes, no meat needed.
Roasted Peppery Winter Squash
Quick, easy and delicious way to cook your winter squash as a side dish.
Vegetable Broth Mix
Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.
Tuna with Oranges & Shiitakes
Tuna en papillote with fresh orange segments, shiitake mushrooms, thyme, and a touch of soy sauce, baked in parchment packets until puffed. A 40-minute French technique that steams the fish in its own juices.
Chicken Dijon
Baked chicken breast coated in a Dijon mustard and yogurt mixture, then topped with seasoned bread crumbs and thyme. A lighter, crumb-crusted chicken that stays juicy without frying.
Spicy Vinegar Marinade
Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.
Jerk Beef
Jerk beef marinated 24 hours in allspice, thyme, hot sauce, and crushed tomatoes, then sauteed until browned. Serve over white rice for a Caribbean weeknight dinner.
Baked Deer Meat
Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.
Savoy Cabbage & Corn Chowder
Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.
Medallions of Pork with Riesling Sauce
Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.
Dried Fruit-Rice Stuffing
Brown rice stuffing with mixed dried fruit, sautéed onions, celery, and a trio of herbs. A hearty, naturally gluten-free alternative to bread stuffing that feeds a holiday crowd with ease.
Seafood Chowder
Thick, creamy New England seafood chowder packed with haddock, scallops, lobster, and tender potatoes. A hearty bowl of coastal comfort ready in 45 minutes.
Easy Sunflower Pate
Vegan sunflower seed pate baked with nutritional yeast, grated potato, cornmeal, and a kick of horseradish. A protein-packed plant-based spread for crackers, sandwiches, or appetizer platters.
Manhattan Clam Chowder Vi
Manhattan clam chowder made in the microwave with minced clams, bacon, tomato juice, and thyme. A brothy, tomato-based chowder ready in about 20 minutes.
McT's Conch Chowder
Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.
Trout & Vegetables in Foil
Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.
Vegetarian country chili with kidney beans, canned tomatoes, and a basil-oregano-thyme spice blend. Diabetic-friendly, ready in 25 minutes, no meat needed.
Quick, easy and delicious way to cook your winter squash as a side dish.
Homemade vegetable broth mix with celery salt, garlic powder, savory, thyme, marjoram, and turmeric. A pantry staple that replaces store-bought bouillon cubes.
Tuna en papillote with fresh orange segments, shiitake mushrooms, thyme, and a touch of soy sauce, baked in parchment packets until puffed. A 40-minute French technique that steams the fish in its own juices.
Baked chicken breast coated in a Dijon mustard and yogurt mixture, then topped with seasoned bread crumbs and thyme. A lighter, crumb-crusted chicken that stays juicy without frying.
Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.
Jerk beef marinated 24 hours in allspice, thyme, hot sauce, and crushed tomatoes, then sauteed until browned. Serve over white rice for a Caribbean weeknight dinner.
Venison marinated up to 48 hours in red wine, brandy, and aromatic herbs, then baked tender and served with a rich pan gravy, carrots, and onions. A hunter's reward worth the wait.
Savoy cabbage and corn chowder with new potatoes, green chili peppers, and a blend of crushed fennel, coriander, and dill in a light milk broth. Half-pureed for creamy texture.
Pan-seared pork tenderloin medallions in a Riesling wine sauce with green peppercorns, raisins, balsamic vinegar, and toasted pine nuts. Restaurant-quality in 40 minutes.
Brown rice stuffing with mixed dried fruit, sautéed onions, celery, and a trio of herbs. A hearty, naturally gluten-free alternative to bread stuffing that feeds a holiday crowd with ease.
Thick, creamy New England seafood chowder packed with haddock, scallops, lobster, and tender potatoes. A hearty bowl of coastal comfort ready in 45 minutes.
Vegan sunflower seed pate baked with nutritional yeast, grated potato, cornmeal, and a kick of horseradish. A protein-packed plant-based spread for crackers, sandwiches, or appetizer platters.
Manhattan clam chowder made in the microwave with minced clams, bacon, tomato juice, and thyme. A brothy, tomato-based chowder ready in about 20 minutes.
Florida Keys conch chowder with smoky bacon, jalapeño heat, and a tomato-clam juice base. Manhattan-style red seafood chowder that tastes like the conch shacks of Islamorada.
Whole trout stuffed with sauteed carrots, onions, and celery, seasoned with lemon, thyme, and butter, then wrapped in foil and baked until flaky. Works in the oven or over campfire coals.
