562 thyme recipes

Herbed Irish soda bread made in the bread machine with buttermilk, fresh dill, tarragon, and thyme. A savory quick loaf perfect alongside soups, stews, or cheese boards.

Authentic Jamaican rice and peas made with fresh coconut milk from scratch. Red beans simmer in homemade coconut milk with thyme, allspice, and scallions for traditional island flavor.

Greek eel baked Spetses-style in a tomato, honey, and feta sauce with thyme, mint, and lemon. A rustic island dish where the rich fish meets briny cheese and sweet sun-dried tomato.

Roast chicken stuffed with red onion, lemon, garlic, and thyme, draped in bacon for self-basting, then finished over a sea of cremini mushrooms that soak up the drippings. A Sunday-dinner bird that carves like a dream.

Upside-down potato tarts layered with creamy Brie, prosciutto, and herbs get topped with puff pastry and baked into elegant French-inspired appetizers.

Silky asparagus soup with tender leeks and potatoes, finished with cream. This spring vegetable soup celebrates fresh asparagus in a warming, elegant bowl.

Rice it up with this scrumptious dish made with fresh spinach, parsley leaves and provolone cheese.

Stuffed green bell peppers filled with brown rice, chopped nuts, and herbs simmered in tomato juice. A vegetarian main dish baked with the pepper lids on.

A whole pumpkin stuffed with herbed rice, sauteed mushrooms, spinach, and bell pepper, then baked until the flesh turns silky soft. A vegetarian showstopper.

Rum-soaked chicken baked with sweet potatoes, raisins, cinnamon, and ginger in a brown sugar glaze. A warm, Caribbean-inspired one-pot casserole with island spice.

Thick, creamy New England seafood chowder packed with haddock, scallops, lobster, and tender potatoes. A hearty bowl of coastal comfort ready in 45 minutes.

Pressure cooker New England fish chowder simmers white fish, potatoes, and corn in milky broth with thyme and bay. Classic Yankee chowder ready in under 45 minutes.

Baked orange roughy with stewed tomatoes, mushrooms, red bell pepper, and Italian herbs. A light, low-fat one-pan fish dinner with a thick vegetable sauce.

Loaded vegetable oxtail soup with butter-browned tails, carrots, turnips or cabbage, celery, and a splash of sherry. A French-leaning broth fortified with thyme, bay, and beef stock for restaurant-style depth.

Herb crusted beef filet with a red wine demi-glace and crispy sweet potato straws. Seared with thyme, oregano, and rosemary then oven roasted for a restaurant-quality dinner at home.

Ratatouille and cod stew with eggplant, zucchini, bell pepper, and crushed tomatoes in clam broth. A Provencal-style fish stew loaded with vegetables, served over rice.