Thyme

Thyme goes beautifully with sweet and citrus flavors, making it perfect for cocktails. This recipe multiplies easily for large groups.

The Italian word for the ideal risotto texture is all’onda—literally, “like a wave.” Risotto should spread and move and undulate. If you can stand a spoon up in it, it needs more liquid.

Herby, tangy, nutty, and slightly salty, this Middle Eastern blend of herbs and spices elevates every dish it touches

A grilling recipe that's make-ahead friendly and doesn't have to marinate for hours to pick-up great flavor? Oh have we got you covered.

Fresh herbs—like rosemary, thyme, or fresh bay leaves—infuse this buttery cake with a floral flavor that beautifully complements the strawberry and lemon.

Finally, a creamy, buttery risotto without all of the stirring. Just pop it in the oven and roast some mushrooms alongside to top off the finished dish.

Cutting leeks into large pieces gives them a presence equal to disks of potato, while cooking the vegetables separately before combining—the leeks are braised in butter, the spuds are simmered in milk and cream—preserves their distinct flavors.

Boneless chicken thighs cook in an apple-thyme sauce until they’re tender, then get served on top of a crispy, large-format potato pancake. You’ll finish it off with a squeeze of lemon and fresh herbs.

We’ve got you covered. A dish of stuffing at each end of the table will help ease the traffic jam.

Choose shallots that are all about the same size so that they soften evenly as they cook. And if spicy is not your thing, skip the Fresno chiles.

Keep a jar of dukkha—a mix of spiced, salted seeds—in the pantry to add life to roasted winter squash or any other simply prepared vegetable.

This recipe makes deeply flavorful broth out of something that most people throw away: the hard rinds of Parmigiano-Reggiano cheese.

A make-ahead Parmesan and panko crumble adds addictive savory crunch to this large-format holiday side.

If you can’t find corona or gigante beans for this stew, use smaller white ones like cannellini. Keep in mind that they’ll cook a lot faster, so give the ham a 30-minute head start.

Love beef stew and braised short ribs? Consider giving oxtails a try. These surprisingly meaty cuts contain a ton of collagen, which melts into the stew to create an ultra-rich, ultra-silky texture and flavor. In fact, you might end up needing to thin the finished stew with water before serving.

Still stirring your polenta? With this nearly hands-off method, the oven does the hard work while your stovetop does the bare minimum.

You can spread the cloves on grilled bread, marinate olives and feta with the garlicky oil, mash cloves into store-bought mayo, or stir into mashed potatoes.

Imagine this: a stack of packets in your freezer that you can take straight to the oven for a full dinner in 30 minutes.