732 thyme recipes

Hand-chopped pork seasoned with garlic, bay leaves, and warm spices, stuffed into casings, then hickory-smoked for authentic Cajun andouille from scratch.

Crispy baked tortillas topped with seasoned ground turkey, melted mozzarella, and a dollop of cool yogurt for a lighter take on tostadas that's ready in under an hour.

A classy but succulent chicken dish made with white wine, black olives and red hot pepper sauce.

A tasty dip that is perfect for vegetable or cracker platters! Can also be used with your favorite bag of chips.

Roasted beef tenderloin carved with a channel and stuffed with a bacon, mushroom, and sour cream filling spiked with horseradish. Served chilled and sliced for an impressive cold entree.

Homemade chaurice sausage from pork shoulder seasoned with paprika, cayenne, cumin, and chili powder. Stuff into casings or form patties, then serve fresh or smoke them for deep Louisiana flavor.

Mexican pot roast stuffed with bacon-wrapped garlic, rubbed in mustard, and braised in beer with jalapenos and cilantro. Fork-tender beef with a spicy blended sauce.

Monkfish kebobs marinated in white wine, lemon, garlic, and herbs then broiled with onions, peppers, zucchini, cherry tomatoes, and corn on the cob. Firm, meaty fish that holds up on skewers.

Savory beef stew with parsnips, turnips, succotash, and red wine in a crushed tomato base. A hearty root vegetable stew with chuck beef simmered until tender.

Italian seafood risotto layered with shrimp, scallops, squid, mussels, and clams in a white wine garlic broth. Finished with bright gremolata and fresh herbs for a restaurant-worthy showstopper.

Beef en daube simmers stewing beef with bacon, pearl onions, red wine, and orange peel for 8 hours in the slow cooker. A French-Provencal classic adapted for the crockpot.

Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.

Mediterranean orzo pasta salad with sun-dried tomatoes, Greek olives, artichoke hearts, roasted red pepper, and a balsamic-lemon dressing. Add shrimp for a satisfying main course.

Tender crepes filled with crab, mushrooms, and scallions in a white wine cream sauce, baked until heated through and broiled golden. French-inspired elegance in 45 minutes.

Provencal garlic soup with potatoes, saffron, sage, and thyme, strained and served over French bread with grated Parmesan. Simple, fragrant, and warming.

Pounded chicken breasts stuffed with mushrooms, carrots, and tomato, rolled into medallions, and simmered in a light lemon-thyme sauce. Low-calorie and elegant.