Ingredient

Thyme Recipes

21 recipes with thyme for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

21 recipes

Grilled Whole Fish (Mediterranean Style) with whole fish, olive oil and lemon — Greece recipe

🇬🇷GreeceMedium

Fish and Seafood Dishes

Grilled Whole Fish (Mediterranean Style)

Grilling a whole fish over live fire is the defining seafood technique of the Mediterranean — practised from the Greek islands to the Spanish costa, from Turkey to Morocco — and it is dramatically simpler than it appears. A whole fish holds its moisture better than fillets (the skin and bones act as a self-basting, self-insulating shell), cooks more evenly, and has infinitely more flavor from the bones. The keys are three: the scoring (diagonal cuts through the skin so heat penetrates the flesh without waiting for it to tunnel in from the ends), the stuffing (fresh herbs and lemon slices that steam the interior with aromatic vapour as the fish cooks), and leaving the fish undisturbed for 7 to 8 minutes before the first flip so a full char crust forms and the fish releases cleanly from the grates. Sea bass (branzino), sea bream, red snapper, and whole trout are the best candidates: white-fleshed, mild, firm-skinned, and sized for individual portions.

40 min320 kcal4 serves

🌾Gluten-free🌶️Spicy💪High protein

Roasted Leg of Lamb with Meyer Lemon with boneless leg of lamb, Meyer lemon and garlic — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Roasted Leg of Lamb with Meyer Lemon

A whole leg of lamb in a 200°C oven for an hour and a half produces something that doesn't need much explaining — deeply browned crust, interior somewhere between rose and pink, pan juices worth mopping up with bread. What Meyer lemon does here that regular lemon can't quite pull off is this: the floral quality in the zest sits in the herb paste and works on the lamb for hours, going slightly sweet as it roasts, adding a brightness that cuts the richness without turning acidic. If you can't find Meyer lemon, use half regular lemon zest and half mandarin — the point is less tartness, more perfume. The paste goes inside the rolled roast and outside. Inside matters more. That's where the flavor lives between slices.

120 min520 kcal8 serves

🌾Gluten-free💪High protein

Whipped Feta with Hot Honey and Pistachio with feta cheese, Greek yogurt and honey — Greece recipe

🇬🇷GreeceMedium

Sauces and Dips

Whipped Feta with Hot Honey and Pistachio

Whipped feta with hot honey and pistachio is a creamy salty-sweet mezze dip — block feta blended with Greek yogurt, lemon zest, and olive oil into a fluffy spread, then drizzled with chili-infused honey and topped with toasted pistachios. The contrast is the whole point: salty brined sheep's milk cheese against sweet floral honey with a slow chili burn, and crunchy pistachio against the silky base. It takes about 15 minutes of hands-on work in a food processor (plus 15 minutes for the honey to infuse and 30 minutes for the cheese to come to room temperature) and serves six on a mezze board with warm pita, crackers, or sliced pear. The hot honey is easy to make at home if you cannot find it in shops.

15 min230 kcal6 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Sleepy Girl Mocktail (Tart Cherry, Magnesium, and Sparkling Water Bedtime Drink) with tart cherry juice, magnesium glycinate powder and prebiotic soda — USA recipe

🇺🇸USAEasy

Beverages

Sleepy Girl Mocktail (Tart Cherry, Magnesium, and Sparkling Water Bedtime Drink)

The sleepy girl mocktail is a non-alcoholic bedtime drink built on tart cherry juice, magnesium glycinate powder, and prebiotic soda or sparkling water. The drink went viral on TikTok in January 2023 (originated by Calee Shea, popularized by Gracie Norton when she added magnesium) and spread widely during Dry January 2024. The evidence behind it is thin: tart cherry juice contains small amounts of natural melatonin, and studies of magnesium for sleep are few and weak. What you can count on is a pleasant evening drink and a steady bedtime cue. One serving, ready in 5 minutes.

5 min110 kcal1 serves

🌱Vegan⚡Quick🌾Gluten-free

Brandade de Morue (Provençal Salt Cod and Olive Oil Spread from Nîmes) with salt cod loin, garlic and whole milk — France recipe

🇫🇷FranceMedium

Sauces and Dips

Brandade de Morue (Provençal Salt Cod and Olive Oil Spread from Nîmes)

Brandade de Morue is the southern French classic from Nîmes, in Languedoc, an emulsion of desalted cod, olive oil, milk, and garlic. The name comes from Occitan 'brandar' — to stir, to shake — describing the vigorous beating that turns flaked cod and oil into a creamy spread. The first printed recipe is in Charles Durand's cookbook of 1830; the Nîmes version is made without potato. This recipe keeps to that: cod, oil, milk and garlic, nothing else. Spread on toasted baguette, baked into a gratin, or used as a dip with raw vegetables. The spread itself is gluten-free and low in carbohydrates (serve it with gluten-free bread or raw vegetables if that matters; keto-friendly when no potato is added and it is eaten without the croutons). Active time about 50 minutes plus 24–48 hours of soaking the salt cod. Yields about 900 g, serves 8 (roughly 110 g each) as appetizer with crostini, salad, and chilled rosé.

50 min310 kcal8 serves

🥑Keto

Ribollita (Tuscan Reboiled Bread and Bean Soup) with cannellini beans, cavolo nero and stale bread — Italy recipe

🇮🇹ItalyAdvanced

Soups

Ribollita (Tuscan Reboiled Bread and Bean Soup)

Ribollita is a thick Tuscan soup of cannellini beans, cavolo nero (black kale), and stale bread — one of the central symbols of cucina povera (peasant cooking). The name means 'reboiled' (from the Italian ribollire), and that is the whole point of the dish: it is born from leftovers. Tuscan peasants would cook a simple vegetable soup called minestra early in the week, then the next day reheat what remained with the addition of stale bread, turning minestra into ribollita. The paradox of the dish is that it gets better the longer it sits and the more times it is reboiled. On day one it is still a brothy minestra di pane; on day two, after reboiling, it becomes true ribollita — dense and almost semi-solid. Its roots reach back to the Middle Ages in the plain of Pisa and the lands of Arezzo and Florence, where it was the main winter nourishment of the poorest. The three non-negotiable elements are cannellini beans, cavolo nero, and saltless Tuscan bread (pane sciocco), which stales within a day. By tradition the cavolo nero should have 'taken the frost,' which makes its leaves sweeter and more tender. Key techniques: blend half the beans for a creamy base without any cream, tear the stale bread by hand, and use potato plus bread as a double thickener until the soup is dense enough to serve almost on a plate. Yields 6 servings in about 2 hours of active and simmering time. Best the next day, served hot over garlic-rubbed toast with a generous pour of extra virgin olive oil and a glass of Chianti.

120 min280 kcal6 serves

🌱Vegan

Pommes Anna with Yukon Gold potatoes, clarified butter and fresh thyme — France recipe

🇫🇷FranceAdvanced

Vegetable and Mushroom Dishes

Pommes Anna

A French side dish of thinly sliced potatoes layered into a cake and baked in clarified butter until the edges turn golden and crisp while the centre stays tender. It was created in 19th-century Paris by chef Adolphe Duglere.

70 min350 kcal4 serves

🌿Vegetarian🌾Gluten-free

Canard a l'Orange (French Roast Duck with Orange Sauce) with duck, oranges and orange liqueur — France recipe

🇫🇷FranceAdvanced

Meat Dishes

Canard a l'Orange (French Roast Duck with Orange Sauce)

Canard a l'orange is one of the pillars of classical French cooking: a whole roast duck with crisp, rendered skin, served with sauce bigarade — a sharp, glossy orange sauce built on a gastrique of caramelized sugar and vinegar. The point isn't sweetness but tension, the acidity and faint bitterness of the orange cutting straight through the fat of the bird. Codified by Escoffier, it's the dish that taught generations of cooks what balance means.

150 min680 kcal4 serves

💪High protein🌾Gluten-free

Green Bean Casserole from Scratch with green beans, cremini mushrooms and whole milk — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Green Bean Casserole from Scratch

Fresh green beans keep a gentle snap under a savory mushroom cream sauce, while crisp onions provide the salty crunch people expect from this American holiday casserole. The sauce is made in the pan rather than poured from a can, but the dish still tastes familiar. Most of the work can be done a day ahead, which matters when the oven is busy.

70 min285 kcal8 serves

🌿Vegetarian

Ingredients

Goes well with

Other ingredients that appear most often alongside thyme across the archive. Pick one to drill deeper.

garlic mushrooms potato onion Dijon mustard beef carrot heavy cream rosemary whole milk beef broth baguette