Cooking with Thyme

April 15, 2013
Photo: John Autry
Whether used by the pinch or by the bunch, fresh thyme infuses any dish with unparalleled aroma and flavor.
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Tasty with Thyme

Photo: Becky Luigart-Stayner
View Recipe: Thyme Corn Bread

Sold in little bundles of stems with the small leaves attached, fresh thyme is best for cooking. Fragrant and easy to add to a variety of dishes and sauces, thyme is a must have, in multiple varieties, during warm-weather seasons.

First up is our Thyme Corn Bread. Folding in fresh thyme and corn-off-the-cob makes this classic bread a good companion for soups, stews, or poultry entrées. For the most intense flavor in the tiny leaves, harvest the thyme just before it begins to flower.

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Roast Pork Tenderloin with Thyme-Scented Plums

Photo: John Autry
View Recipe: Roast Pork Tenderloin with Thyme-Scented Plums
Kids will adore the sweet notes in this dish, but the dish is also sophisticated enough to to serve for company. Broiling the plums intensifies their flavor and sweetness and slightly mellows their tartness. Serve with couscous pilaf or over salad greens for a warm summer salad. Dress the greens with your favorite vinaigrette or simple drizzle with olive oil and lemon juice. This salad is easy to customize too: Plums can be swapped for peaches or nectarine, and you can use rosemary in place of thyme. If you choose to use rosemary, sprinkle onto the plums after they are broiled and reduce the amount to 3/4 teaspoon. Rosemary is an especially strong herb and otherwise might overpower the other flavors of the dish. To strip rosemary or thyme from their stems, hold the sprig at the top, pinched between your thumb and forefinger and slide along the stem down to the bottom. Any leaves remaining at the very top of the sprig can be be finely chopped along with that tender part of the stem.

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Dijon, Thyme, and Pine Nut Broccoli

Photo: John Autry
View Recipe: Dijon, Thyme, and Pine Nut Broccoli

Banish the tired, plain broccoli routine for one that heightens the flavor with thyme and Dijon mustard. Thyme is a key herb in vinaigrettes, and it works well in this lemony mustard dressing, too.

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Thyme-Scented White Bean Cassoulet

Photo: Oxmoor House
View Recipe: Thyme-Scented White Bean Cassoulet

Butter-tossed breadcrumbs stirred in at the end give this dish a robust stewlike consistency. Meatless Italian sausage stands in for the traditional pork sausage. With this recipe, you can also sauté the sausage slices in a nonstick skillet over medium-high heat until browned, then stir into the dish. Try subbing fresh thyme in this dish for a more intense flavor.

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Phyllo Cups with Ricotta, Chèvre, and Thyme

Photo: John Autry
View Recipe: Phyllo Cups with Ricotta, Chèvre, and Thyme

Start making the phyllo stacks about 30 minutes after you put the cheese mixture in the refrigerator. Or make the cheese mixture a day ahead, and assemble before guests arrive.

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Vegetarian Benedicts with Thyme Sabayon

Photo: John Autry
View Recipe: Vegetarian Benedicts with Thyme Sabayon

Fresh thyme is a welcome addition to this frothy, egg and wine-based sauce called sabayon. Substitute curly kale for lacinato kale, if desired.

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Sautéed Butter-Thyme Mushrooms

Photo: Levi Brown
View Recipe: Sautéed Butter-Thyme Mushrooms

In less than 20 minutes, these mushrooms can be your new favorite accompaniment to your favorite main dish. We used presliced cremini mushrooms to give us a headstart to meal prep and added some fresh thyme and a few splashes of white wine to amp up the flavor.

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Roasted Chestnut Soup with Thyme Cream

Photo: Jonny Valiant
View Recipe: Roasted Chestnut Soup with Thyme Cream

Roasting bottled chestnuts brings back fresh-toasted flavor to this comforting soup recipe.

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Garlic-Thyme Burgers with Grilled Tomato

Photo: John Autry
View Recipe: Garlic-Thyme Burgers with Grilled Tomato

Thyme, garlic, and Dijon Mustard give these burgers a French twist. Pan-grilled tomatoes enhance the already-juicy texture.

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Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette

Photo: John Autry
View Recipe: Gemelli Salad with Green Beans, Pistachios, and Lemon-Thyme Vinaigrette

Haricots verts are thin, tender green beans. If you can't find them, use trimmed regular green beans, but add them to the pasta after 8 minutes of cooking since they'll take longer to cook. You can make the salad ahead, but dress it just before serving so the beans don't turn drab.

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