fresh thyme
1 - 12 of 16 Results
1 - 12 of 16
fresh thyme
  • Turkey and Sweet Potato Pot Pie with Flaky Biscuit Topping

    This pot pie is inducement enough to cook a turkey, and makes the days after Thanksgiving as delicious as the feast itself. Using sweet potato instead of regular has a surprisingly big—and delicious—impact on the flavor, thanks to their earthy-sweet flavor.

  • Cornbread, Pecan and Bacon Stuffing

    In the Northeast, it’s called stuffing and in the South, it’s dressing. Others will insist it changes names depending whether it is cooked inside the bird (stuffing) or outside. We say it doesn’t matter what you call it—to many of us, it is the best part of Thanksgiving!

  • Rioja Pot Roast with Smoked Paprika Butter

    Take your pot roast to the next level in flavor—with out sacrificing the ease. All that meaty goodness braises in Rioja wine and vegetables, while infusing the fingerling potatoes steaming above the meat with savory flavor. Finally, gild this lily by tossing the potatoes with a simple smoked paprika butter and you have a meal you cook and eat Sunday—and can enjoy throughout the week.

  • Double Cut Pork Chops with Peach Ketchup

    When cooking double cut chops, searing them on the stove and finishing them in the oven gives you a lovely, savory brown crust and moist, tender meat. (Thick chops cannot be cooked entirely on the stove, or they will burn on the outside by the time the inside is cooked).

  • Egg Frittata with Roasted Broccoli and Aged White Cheddar

    For a tasty breakfast or brunch, serve this simple easy-to-follow frittata recipe that will easily impress your guests. The roasted broccoli provides a nutty, caramelized flavor that complements the savory notes of the aged white cheddar cheese.

  • Simple Herbed Breaded Chicken

    Fresh herbs and spices perk up this simple classic breaded chicken recipe.

  • Chicken and Mushroom Skillet with Egg Noodles

    Chicken and Mushroom Skillet with Egg Noodles is a simple, delicious and nutritious family meal.

  • New England Clam Chowder

    This is a classic: rich, creamy clam chowder with chunky pieces of fresh clams and potato, and a hint of smokiness from bacon.

  • Peach, Nectarine, and Plum Compote with Thyme, Honey and Ginger

    Make this compote when stone fruit is at the height of its season, and you will be rewarded with an intensely flavorful treat to eat on its own, over yogurt or ice cream, or topped with granola. Be sure to take the fruit off the heat when it is just shy of being tender—it continues to cook as it sits.

  • Sausage, Cheddar, and Sourdough Strata

    Ideally suited for an easy-going brunch, stratas benefit from being made up to a day ahead so the egg can thoroughly soak into the bread. We’ve used sausage in the recipe below, but you can make it with ham instead: simply brown 8 ounces of chopped ham steak in a little oil in place of the sausage.

  • Roast Rack of Lamb with Fig-Port Wine Sauce

    The deeply nuanced fig-port wine sauce enhances the elegant meaty flavor of the lamb in this special-occasion dish.

  • Asparagus with Hazelnuts and Goat Cheese

    I first created this dish to make asparagus more wine-friendly with the addition of cheese and nuts – now it’s become a staple reflecting southern French origins. If you can find some hazelnut oil, it’s worth the splurge as just a touch really brings the dish to life!