The interesting aspect of chef Andrew Taylor's turkey recipe is the sautéed onion, celery, carrot, sage and thyme he adds to the cavity to flavour the turkey, then incorporates into the pan gravy.
Cheese and thyme are a heavenly match in breads, especially when some is sprinkled over top to create a crunchy, addictive crust. Try it as the base for a wonderful grilled ham and cheese sandwich.
An elegant beurre blanc—scented with orange zest and fresh thyme—is divine on both the crisp-crusted potatoes and the meaty salmon. Serve with steamed Broccolini for a stunning meal that's ready in well under an hour.
Za'atar is a Middle Eastern spice blend made from a combination of ground sesame seeds, thyme, sumac, marjoram and oregano. Exotic blends like this are becoming easier to find in most grocery stores. Serve over couscous.
Equally delicious hot or cold, this fresh soup makes the most of your sweet pepper bumper crop! For a pretty presentation, swirl in yogurt and sprinkle with fresh thyme and cracked black pepper. To serve chilled, refrigerate the soup for about an hour.
Not only does grilling instead of frying cut down on fat but it also gives potatoes a tasty smoky flavour. Serve these irresistible bites with Peppercorn Thyme T-Bones, Cumin Flank Steak with Avocado Salad or Old-Fashioned Barbecued Drumsticks.
Mushrooms are delicious partners for rich, cheesy fillings. Look for uniformly sized mushrooms that are about 2 inches (5 cm) wide. For a pretty finish, top each one with a tiny sprinkle of herbs, such as thyme, chives or parsley.
With a refreshing dressing that features apple and thyme, this salad takes on a novel, winning look. Of course, you can substitute your favourite apple variety for the tart kind, too. This salad makes a zesty appetizer course when you're entertaining.
Stuffing crispy pancetta and grainy mustard under the skin of the chicken infuses the meat with loads of flavour. Instead of thyme, you can use whatever fresh herb you like, such as rosemary or sage. Serve with Green Beans With Feta Crumbles.
Fresh bay leaves are readily available in the fresh herb section of most grocery stores. If you can't find them, stuff the trout cavities with fresh herbs such as dill, parsley, thyme or tarragon. Arctic char is also particularly good prepared this way.
