recipes

Thyme

 
PHOTO BY: Wendy

DAILY RECIPE

Festive Fall Turkey Salad

SUBMITTED BY: Jason N - Home Chef 

Enjoy holiday flavors even after the big feast is over by preparing a classic turkey salad made with mayonnaise, chopped celery, toasted cashews, sage, thyme, and orange accented cranberries. Serve the salad as an appetizer, lunch dish, or enjoy it on rolls, in wraps, or as a spread for crackers.

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Cleaning and Preparing Herbs

If don't enjoy eating gritty lettuce or herbs, this method is one that you will want to learn!

Sage Pork Chops

Sage Recipes

Sage is used in Greek, Italian and European cuisines. It is used to season sausages, poultry, and fish.

Chicken with Garlic, Parsley and Fresh Basil

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Parsley might be the best known, and most used, herb in the USA, used for garnishing foods as well as for flavoring stews and stocks.

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NEWEST THYME RECIPES                    


Country Cooking Slow Cooker Neck Bones

Submitted by: Sandi 
Living In: Memphis, Tennessee, USA
Pork neck bones slow cook with garlic, thyme, and vinegar in this country-style, budget-friendly, Southern recipe. 

Lemon Thyme Chicken Tenders

Submitted by: BEE_QUEEN 
Chicken tenders get a flavor boost from fresh lemon and thyme. They are great as a main course or served on top of a big salad. 

Boneless Pork Loin Roast with Herbed Pepper Rub

Submitted by: National Pork Board 
Serve this as part of a casual New Year's Eve celebration buffet. Partner with black-eyed pea salsa, sweet potato casserole, green beans and cornbread. 

TOP THYME RECIPES


Turkey Brine

Submitted by: SHERI GAILEY 
This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!! 

Creole Seasoning Blend

Submitted by: Joslyn H. 
This Creole seasoning blend is great for seasoning rice, meats, soups and stews, or anything that needs a flavor boost. Also makes a great gift when placed in a decorative jar with recipe attached. 

Southern California Cioppino

Submitted by: Becky Wergers 
This popular dish originated around Monterey Bay, California. This version, created in San Diego, has a southwest flavor. Serve with large bibs, crab shell crackers, extra bowls for the shells, and finger bowls if you wish. Nice served in large, shallow bowls alongside crusty sourdough bread, a green salad, and chilled white wine. You can vary the seafood according to the catch of the day, yours or your market's. 
 
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