Fresh Thyme
52 recipes 0 guides
Its small leaves bring a woodsy, peppery flavor with a light lemony edge to meats, braises, pan sauces, vegetables, and herb butters. Add whole sprigs early when cooking so the heat can draw out their flavor, then remove the woody stems before serving. The common mistake is chopping the tough stems along with the leaves; strip the leaves or use intact sprigs.
Recipes
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Pan-Seared Herb-Crusted Pork Chops with Mustard-Apple Pan Sauce (30-Minute)
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Roasted Delicata Squash and Kale Gratin with Gruyère
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Roasted Pumpkin and Fennel Flatbread with Goat Cheese
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Skillet Sweet Potato Galette with Goat Cheese and Caramelized Onions
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Pan-Seared Duck Breast with Cherry-Port Reduction
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Seared Pork Tenderloin with Spiced Apple Cider Reduction and Parsnip Purée
45 min
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45 min
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Chicken and Dumplings (One-Pot, 40-Minute)
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Oven-Roasted Ratatouille with Parmesan Polenta (45-Minute Vegetable Dinner)
45 min
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Skillet Lemon Garlic Chicken with Olives and Capers
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Cider-Braised Chicken Thighs with Caramelized Fennel and Pears (45-Minute Braise)
45 min