These chicken thighs are stuffed with a mixture of crème fraîche and sautéed wild mushrooms. Seared and roasted along with fingerling potatoes, the whole dish is served in bright sauce made with wine, vinegar, garlic, and olives.
'thyme' on Serious Eats
The result of blending strawberries and cantaloupe with a quick thyme simple syrup is a surprisingly complex and really refreshing alcohol-free drink.
This sweet, tart, herbaceous jam pairs well with hearty whole grain breads and bran muffins or can be used as a glaze for pork.
Blackberry preserves get an unexpected exclamation point with fresh thyme and lemon zest in this crumbly, buttery cake that's a cinch to make.
This salmon roasted with lemon and thyme can be served hot or room temperature with a simple sauce of crème fraîche, thyme, and lemon in three forms: zest, juice, and preserved.
A thick, rich, and frothy peach-based lemonade lightly scented with thyme. This is the kind of things you'd want to add a shot of vodka or bourbon to. At least, I'd want to.
These handheld pies are somewhere in the sweet spot between dessert and breakfast, with a crumbly cornmeal crust filled with honey-laced farmer cheese and a touch of thyme that make them feel as though they are a viable breakfast option.
Thyme, gin, and elderflower liqueur gently enhance sparkling wine in this cocktail adapted from Eleven Madison Park in New York.
Drizzle this nut- and herb-infused honey over cornmeal pound cake, or pair it with hard, nutty cheeses. It will keep for up to a month in the refrigerator.
This cocktail from Gramercy Tavern is a shout out to apple season, made more complex with the addition of thyme-infused simple syrup.
Salmon gets a little richer when baked with thyme butter and shallots.
Tender, softly-onion leeks are roasted with the autumnal flavors of thyme and Parmesan for a soft, earthy, nutty, awesome side dish.
Fluffy, flaky biscuits scented with rosemary and thyme.
Rye plus thyme (rhyme, get it?). This cocktail from Ryan Gannon of The Spotted Pig is herbal on the nose, more fruit-forward on the finish.
This jam is insanely delicious; equal parts sweet and sophisticated. The balsamic vinegar adds depth of flavor and brings out the juicy, sunny taste of the strawberries. And the thyme, oh the thyme! It provides an addictive, lemony, herby essence....
This recipe is a combination of a fantastic salad from Canton Arms, a gastropub in London, and a recipe I read in a French food magazine on an airplane. Beets and salmon are roasted together with olive oil and a bed of fresh thyme, all topped with simply toasted rosemary panko breadcrumbs.
I am not a baker. I almost always screw something up, leaving my kitchen disheveled and covered in a sticky coating of flour. But while these may not be the prettiest turnovers to ever emerge from an oven, even I have to admit that they were remarkably easy to construct. What else should expect from Real Simple magazine? Just purchase some premade frozen pie crusts, top with a filling, fold them over, and then pop these in the oven and in 25 minutes or so. That's dinner.
In this recipe, the noodles are draped in a gently spicy and fragrant mash of celeriac—the texture of the pasta plays a starring role. Celeriac, a cousin of celery, is grown for its large root rather than the stalks we all recognize. It has that same wonderful grassy, aromatic flavor. A hit of fresh chile, thyme, and garlic round out the flavor. The puree comes from a Jamie Oliver recipe that uses it as a stuffing for ravioli. (I took the shorter route of simply tossing it with pasta.)