Type what you have

Ingredients

• ✓ thyme
• phyllo tart shell
• brie cheese
• pear
• honey

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a jelly roll pan with parchment paper.
2. 2 Arrange tart shells onto prepared pan. Put a piece of Brie cheese into each shell. Sprinkle diced pear and a couple thyme leaves into each shell and drizzle with honey.
3. 3 Bake in preheated oven until cheese is melted and tarts are golden, 12 to 15 minutes.

By Firebal

Ingredients

• ✓ thyme
• jerusalem artichoke
• olive oil
• garlic
• sea salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Scrub artichoke tubers and cut out eyes.
3. 3 Cut tubers into 1-inch pieces.
4. 4 Mix olive oil, thyme, garlic, and sea salt together in a large bowl; add Jerusalem artichoke pieces and toss to coat. Arrange coated pieces in one evenly-spaced layer on a baking sheet.
5. 5 Roast in the preheated oven until tender, 35 to 45 minutes.

By qwertycook

Ingredients

• ✓ thyme
• elephant garlic
• salt
• black pepper
• olive oil
• cream cheese

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Trim root end from garlic cloves and remove skin. Place cloves on a large square of aluminum foil. Place thyme sprigs among the garlic, sprinkle with salt and pepper, and drizzle with olive oil. Fold up the sides of the foil to create a packet and place on a baking sheet.
3. 3 Bake in the preheated oven until garlic is soft and golden brown, 45 minutes to 1 hour. Discard thyme and let garlic cool.
4. 4 Place cream cheese into a medium bowl. Add garlic on top and mash cloves with a fork. Season with additional salt and cracked black pepper to taste, and stir mixture until evenly combined. Alternately, you may use a small food processor for a smoother consistency.

By France Cevallos

Ingredients

• ✓ thyme
• halloumi cheese
• honey
• lemon juice
• red pepper flakes
• salt
• neutral oil

Instructions

1. 1 Slice halloumi into 6 to 8 even pieces.
2. 2 Combine honey, lemon juice, red pepper flakes, thyme leaves, and salt in a shallow bowl. Add halloumi slices and turn to coat each side. Allow to marinate in the refrigerator for 15 minutes.
3. 3 Heat oil in a large skillet over medium-high heat. Carefully place the cheese slices in the skillet and sear for 2 to 3 minutes on each side, checking regularly to make sure it doesn't burn.
4. 4 Once the halloumi has reached a golden brown color, move to a serving plate. Top with leftover marinade and garnish with additional thyme leaves. Serve with crackers or pita bread.

By Annie Campbell

Ingredients

• ✓ thyme
• grape
• olive oil
• oregano
• balsamic vinegar
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine grapes, olive oil, chopped thyme, and chopped oregano together in a bowl and lightly toss to coat. Place grapes in a single layer on baking sheet.
3. 3 Bake in preheated oven until grapes until grapes are soft, wrinkled, and slightly caramelized, about 15 minutes. Drizzle with balsamic vinegar and season with salt and ground black pepper.

By Olivia

Ingredients

• ✓ thyme
• camembert cheese
• garlic
• rosemary
• olive oil
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Remove Camembert from wooden box and remove and discard any plastic wrapping. Place wheel of cheese back into the wooden box.
3. 3 Using a sharp knife, score the top of the cheese in a crisscross pattern about 1-inch deep. If desired, remove the top rind.
4. 4 Press garlic slices into the scores. Sprinkle with rosemary and thyme leaves, pushing a few into the scores. Drizzle top of Camembert cheese with olive oil and season with freshly cracked salt and pepper. Wrap box with foil to prevent drips (leaving the top open) and place on a baking sheet.
5. 5 Bake in the preheated oven for 15 minutes. Remove from the oven and remove the foil. Serve the cheese in its box immediately.

By fabeveryday

Ingredients

• ✓ thyme
• olive oil
• garlic
• cumin
• cayenne pepper
• chickpea
• feta cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Pour olive oil into an ovenproof pan. Stir in mashed garlic, cumin, and cayenne pepper until well combined. Add garbanzo beans and toss until evenly coated.
3. 3 Bake in the preheated oven until garbanzo beans turn golden, about 30 minutes.
4. 4 Remove from the oven and sprinkle with feta cheese and thyme. Serve warm.

By CRAZY4SUSHI

Ingredients

• ✓ thyme
• cannellini bean
• cranberry
• olive oil
• lemon juice
• cinnamon
• garlic
• pecan
• salt

Instructions

1. 1 Drain cannellini beans and reserve liquid.
2. 2 Combine cannellini beans, cranberries, olive oil, lemon juice, thyme, cinnamon, and garlic in a food processor; blend until smooth. If too thick, thin out to your desired consistency by blending in some of the reserved bean liquid.
3. 3 Stir in chopped pecans, and season to taste with salt. Store in the refrigerator in an air-tight container until ready to serve.
4. 4 Garnish with additional cranberries, pecans, and a drizzle of olive oil, if desired.

By lutzflcat

Ingredients

• ✓ thyme
• heavy cream
• blue cheese
• salt
• black pepper
• walnut
• basil
• oregano
• red grape

Instructions

1. 1 Whip the cream in a medium bowl until stiff and season with salt and pepper. Set aside 1 ounce of the blue cheese, and mash the rest with a fork in a separate bowl. Stir in the basil, oregano and thyme, then fold in the whipped cream.
2. 2 Place a 3 inch metal ring (or biscuit cutter) onto a serving plate, and fill the bottom with walnuts. Spoon the whipped cream mixture into the ring, and smooth the top. Carefully remove the ring. Sprinkle the remaining blue cheese and grapes over the top.

By MissEllaneous

Ingredients

• ✓ thyme
• firm tofu
• soy sauce
• whole-wheat bread crumb
• onion powder
• garlic powder
• olive oil cooking spray
• dijon mustard
• maple syrup
• canola oil

Instructions

1. 1 Hold tofu over the sink and gently squeeze out moisture. Blot surface dry with a paper towel (do not press). Slice tofu crosswise into 6 rectangular slabs. Slice slabs in half to create 12 squares, then cut squares in half diagonally to create 24 triangles.
2. 2 Pour soy sauce on a plate. Mix together bread crumbs, onion powder, garlic powders, and thyme on a second plate. Set out a third plate. Dip each tofu piece in soy sauce, turning to coat; dredge in bread-crumb mixture, sprinkling tops with mixture and turning to coat. Set coated tofu on third plate.
3. 3 Spray a large cast-iron or nonstick skillet with cooking spray and heat over medium-low heat. Working in batches of about 8 pieces, cook tofu, flipping with a thin spatula and spraying skillet between batches, until crisp and browned on most sides, about 5 minutes per batch.
4. 4 For the dipping sauce, stir mustard, syrup, and oil together with a fork in a small bowl until smooth. If too thick, stir in warm water, 1 tablespoon at a time, until pourable.

By isachandra

Ingredients

• ✓ thyme
• grape
• olive oil
• oregano
• salt
• black pepper
• baguette
• ricotta cheese
• lemon zest
• balsamic glaze

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil and set aside.
2. 2 Toss grapes, 1 tablespoon olive oil, thyme, and oregano together in a medium bowl. Spread grapes out evenly on the prepared baking sheet and sprinkle with salt and pepper.
3. 3 Bake in the preheated oven until grapes are tender and their skins start to wrinkle, 12 to 15 minutes.
4. 4 Meanwhile, brush baguette slices lightly with remaining olive oil and place on another baking sheet.
5. 5 Toast in the preheated oven until lightly browned, 3 to 4 minutes. Remove grape mixture and crostini from the oven and let cool slightly.
6. 6 Mix ricotta cheese and lemon zest together in a bowl. Spread onto each crostini and top with grape mixture. Drizzle with balsamic glaze and serve.

By lutzflcat

Ingredients

• ✓ thyme
• chicken broth
• butternut squash
• celery
• apple
• leek
• garlic
• allspice
• parsnip
• coconut oil
• half and half

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat chicken broth in a large stockpot over medium-high heat. Add butternut squash, celery, apples, leek, garlic, allspice, and thyme; bring to a simmer and cook until vegetables are completely tender, about 30 minutes.
3. 3 Meanwhile, toss parsnips with coconut oil in a large bowl to coat; transfer to a large baking sheet.
4. 4 Cook parsnips in the preheated oven until tender and browned, about 30 minutes; add to stockpot.
5. 5 Fill blender halfway with soup mixture. Cover and hold down lid with a potholder; pulse a few times before leaving on to blend. Pour puréed soup into a pot. Repeat with remaining soup mixture.
6. 6 Stir half-and-half into puréed soup; cook until hot, about 5 minutes.

By Sarah Agrella

Ingredients

• ✓ thyme
• brie cheese
• salami
• garlic
• rosemary
• marjoram
• parsley
• puff pastry
• water
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Slice Brie in half crosswise, so you have 2 wheels.
3. 3 Mix together salami, garlic, rosemary, thyme, marjoram, and parsley in a medium bowl until well combined. Spread mixture on one of the cut sides and top with the other half of the Brie wheel.
4. 4 Place stuffed Brie in the center of puff pastry sheet. Fold puff pastry up and over Brie, pressing to secure pastry together using a little bit of water if necessary. Brush pastry with beaten egg.
5. 5 Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and let stand for 15 minutes before serving.

By Tiffany

Ingredients

• ✓ thyme
• olive oil
• hot sauce
• cumin
• paprika
• seasoned salt
• garlic powder
• onion powder
• black pepper
• sweet potato

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk olive oil, hot sauce, cumin, thyme, paprika, seasoned salt, garlic powder, onion powder, and black pepper together in a large bowl. Add sweet potatoes and toss until evenly coated. Transfer coated fries to a stoneware sheet or baking sheet.
3. 3 Bake in the preheated oven for 10 minutes; flip fries and continue cooking until lightly browned, 8 to 15 minutes more.

By magpie005

Ingredients

• ✓ thyme
• crabmeat
• green onion
• oregano
• savory
• black pepper
• parmesan cheese
• mayonnaise
• mushroom
• parmesan cheese
• paprika

Instructions

1. 1 Gather all ingredients and preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine crabmeat, green onions, thyme, oregano, savory, and pepper in a medium bowl. Mix in mayonnaise and 1/4 cup Parmesan until well combined. Refrigerate filling until ready to use.
3. 3 Wipe mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems.
4. 4 Fill mushroom caps with rounded teaspoonfuls of filling and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.
5. 5 Bake mushrooms in preheated oven until heated through, about 15 minutes.
6. 6 Serve hot. Enjoy!

By Wilma Scott

Ingredients

• ✓ thyme
• currant
• orange liqueur
• butter
• onion
• garlic
• chicken liver
• heavy cream
• allspice
• salt
• black pepper

Instructions

1. 1 Place currants in a small bowl; cover with orange liqueur. Let soak until plump, about 1 hour.
2. 2 Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir onion and garlic in the hot butter until softened, about 1 minute. Add chicken livers; cook and stir until no longer pink in the center, 5 to 8 minutes.
3. 3 Place remaining 3/4 cup butter, chicken liver mixture, heavy cream, thyme, and allspice in a food processor; blend until smooth. Transfer to a bowl and stir in currants and orange liqueur. Season pate with salt and pepper.
4. 4 Divide pate among small ramekins. Refrigerate until firm, at least 3 hours.

By Cheri

Ingredients

• ✓ thyme
• cream cheese
• goat cheese
• flat-leaf parsley
• tarragon
• garlic
• cayenne pepper
• salt
• black pepper
• almond
• rosemary

Instructions

1. 1 Stir cream cheese, goat cheese, parsley, tarragon, thyme, garlic, cayenne pepper, salt, and black pepper together in a bowl until smooth and well-mixed.
2. 2 Turn cheese mixture out onto a serving platter and form into a tapered oval shape to resemble a pine cone.
3. 3 Starting at the tapered end, press almonds into the cheese cone so that the tip of the almond is facing out and down, and cheese cone is completely covered with almonds and resembles a pine cone. Place rosemary sprigs at the top to resemble pine needles.
4. 4 Serve and enjoy.

By John Mitzewich

Ingredients

• ✓ thyme
• cherry pepper
• mozzarella cheese
• prosciutto
• olive oil
• parmesan cheese
• garlic
• oregano
• salt
• black pepper
• red pepper flakes

Instructions

1. 1 Cut a circle, at an inward angle, around pepper stems. Remove tops; scoop out seeds and membranes, like a tiny pumpkin.
2. 2 Cut mozzarella into thumbnail-sized cubes, varying sizes slightly to fit each pepper. Cut prosciutto slices in half; wrap around mozzarella cubes. Stuff into pepper openings.
3. 3 Add olive oil to a sterilized jar or lidded container. Whisk in Parmesan cheese, garlic, oregano, thyme, salt, black pepper, and pepper flakes to combine.
4. 4 Add peppers to oil mixture; seal the jar. Marinate 5 to 6 hours. Serve straight out of the jar.

By Brian Genest

Ingredients

• ✓ thyme
• butter
• shallot
• pear
• white wine
• brown sugar
• salt
• pepper
• sourdough bread
• brie cheese
• almond
• cracker

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Melt butter in a skillet over medium heat. Add shallots; cook and stir to soften, 1 minute. Add pears; cook until soft, about 5 minutes. Add white wine, brown sugar, thyme, salt, and black pepper. Increase heat to medium-high; simmer until liquid has evaporated and pears have lightly caramelized, about 10 minutes. Set aside.
3. 3 Cut a Brie-sized hole in top of sourdough round to within ½-inch of bottom. Cut removed bread into pieces for serving; set aside.
4. 4 Score Brie around edge (halfway down Brie wheel) using a paring knife to cut ¼-inch deep. Cut Brie in half horizontally by looping an 18-inch piece of very thin string or unflavored dental floss around scored Brie, pulling the ends in opposite directions.
5. 5 Place bottom half Brie, cut-side up, into sourdough loaf. Top with ½ pear mixture; sprinkle with ½ slivered almonds. Place remaining Brie half on top; spread with remaining ½ pear mixture and sprinkle with remaining ½ slivered almonds. Place on a baking sheet.
6. 6 Bake in the preheated oven until soft and gooey, about 45 minutes. Serve with reserved sourdough bread and crackers.

By Heidi T

Ingredients

• ✓ thyme
• cream cheese
• butter
• all-purpose flour
• butter
• mushroom
• onion
• salt
• black pepper
• all-purpose flour
• sour cream

Instructions

1. 1 In a medium bowl, mix together cream cheese and butter until well blended. Mix in flour until fully incorporated. Pat into a ball, and refrigerate while you make filling.
2. 2 Melt 2 tablespoons of butter in a large skillet. Add mushrooms and onion. Season with thyme, salt, and pepper. Cook and stir until tender, about 5 minutes. Sprinkle flour over everything so it won't get lumpy, then reduce the heat to low, and stir in sour cream. Heat just until thickened, then remove from the heat.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll dough out to about 1/4-inch thickness. Cut into 3-inch rounds. Place a small amount of mushroom mixture on one side of each circle, then fold dough over and press to seal. Prick the tops with a fork to vent steam, and place pastries on a baking sheet. (They can also be frozen at this time until needed.)
4. 4 Bake for 15 minutes in the preheated oven, or until golden brown. If baking frozen turnovers, it may take an additional 5 minutes.

By Rachel Gilkes

Ingredients

• ✓ thyme
• morel mushroom
• milk
• egg
• all-purpose flour
• cracker crumb
• paprika
• black pepper
• cayenne pepper
• oregano
• cumin
• vegetable oil

Instructions

1. 1 Place morels into a large bowl of warm, salted water and let soak for 30 minutes. Drain and blot dry with paper towels; set aside.
2. 2 Whisk together milk and egg in a small bowl until well combined. Combine flour, cracker crumbs, paprika, black pepper, cayenne pepper, oregano, thyme, and cumin in a large resealable plastic bag.
3. 3 Heat oil in a deep fryer or large saucepan to 350 degrees F (175 degrees C).
4. 4 While oil is heating, dip mushrooms, a few at a time, into milk mixture. Toss in breading mixture until coated; shake off excess.
5. 5 Working in batches, fry breaded mushrooms in hot oil until dark brown and crispy, 2 to 3 minutes per side. Drain on paper towels.

By Peggianne

Ingredients

• ✓ thyme
• olive oil
• basil
• parsley
• garlic
• oregano
• black pepper
• rosemary
• salt
• red pepper
• lemon juice
• parmesan cheese

Instructions

1. 1 Gather all ingredients.
2. 2 Stir together olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl.
3. 3 Sprinkle Parmesan cheese over the surface of the oil mixture.
4. 4 Serve and enjoy!

By Calamity Anne

Ingredients

• ✓ thyme
• olive oil
• onion
• garlic
• water
• worcestershire sauce
• beef base
• onion powder
• sugar
• salt
• black pepper
• sour cream

Instructions

1. 1 Heat oil in a large saute pan over medium heat until shimmering, about 2 minutes. Add onions and cook, stirring occasionally, for 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 cup water, Worcestershire, beef base, onion powder, and thyme. Increase heat and bring to a boil, stirring constantly until beef base is dissolved.
2. 2 Reduce heat to a simmer and cook, stirring occasionally, 30 to 45 minutes. Liquid will slowly evaporate and onions will caramelize. If onions start to stick to the pan, throw in a splash of water and scrape up the delicious bits. Taste before adding sugar, salt, and pepper. Once seasoned to your liking, remove from the heat and let cool to room temperature, 15 to 20 minutes.
3. 3 Mix cooled onions with sour cream until well combined. Chill for 1 hour before serving.

By CJ

Ingredients

• ✓ thyme
• olive oil
• shrimp
• garlic
• oregano
• kosher salt
• parsley
• olive oil
• bread crumb
• parmigiano-reggiano cheese
• black pepper
• kosher salt
• cayenne pepper

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil; brush with 1 tablespoon olive oil.
2. 2 Carefully remove shells and legs from shrimp; leave tails attached. Butterfly shrimp by cutting a slit lengthwise down belly side of shrimp almost to the skin on the back using a small sharp knife; open shrimp like a book. Repeat with remaining shrimp.
3. 3 Place garlic, oregano, thyme, and large pinch kosher salt in a mortar; pound and stir with a pestle for a few seconds. Add 1 tablespoon parsley; pound and stir until it turns into a paste, 1 to 2 minutes. Add ⅓ cup olive oil; stir until olive oil is infused with herbs and garlic, about 1 minute.
4. 4 Place bread crumbs in a bowl; stir in herb-garlic infused oil. Add cheese, remaining parsley, black pepper, 1 pinch kosher salt, and 1 pinch cayenne pepper; mix with a fork until evenly combined. Pinch off a bit of bread crumb mixture; if it feels a bit dry and doesn't stick to your finger, drizzle in a bit more olive oil. Stir until mixture reaches desired consistency, 2 to 3 minutes.
5. 5 Lightly but thoroughly top cut-sides shrimp with bread crumb mixture; place on the prepared baking sheet.
6. 6 Bake in the preheated oven until cooked through and tails curl up, 8 to 10 minutes.

By John Mitzewich

Ingredients

• ✓ thyme
• olive oil
• shallot
• garlic
• chanterelle mushroom
• brandy
• parsley
• salt
• pepper
• egg
• milk
• swiss cheese
• cream cheese
• bacon
• phyllo tart shell

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Saute shallots until they begin to brown. Add garlic and mushrooms, and cook until tender. Deglaze pan with brandy, and season with thyme, parsley, salt, and pepper. Remove from heat, and allow to cool.
3. 3 In a large bowl, combine egg, milk, Swiss cheese, cream cheese, and bacon. Fold in mushroom mixture. Spoon evenly into phyllo cups, and place cups on baking sheet.
4. 4 Bake in preheated oven for 15 to 20 minutes, or until filling is set.

By GOODHOOD

Ingredients

• ✓ thyme
• cooking spray
• water
• balsamic vinegar
• salt
• bay leaf
• oregano
• rosemary
• garlic
• salt
• olive oil
• black pepper
• red pepper flake
• chicken wing
• bread crumb
• parmigiano-reggiano cheese

Instructions

1. 1 Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and coat foil with cooking spray.
2. 2 Combine water, vinegar, 1/4 cup salt, bay leaf, thyme, oregano, and rosemary in a large stockpot and bring to a boil. Add chicken wings, return to a boil, and cook for 15 minutes. Remove chicken wings with a slotted spoon to a cooling rack and allow to dry for 15 minutes.
3. 3 Mash garlic and a pinch of salt together in a mortar and pestle until smooth.
4. 4 Combine mashed garlic, olive oil, black pepper, and red pepper flakes in a large bowl.
5. 5 Add chicken wings and bread crumbs; toss to coat. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese.
6. 6 Transfer to the prepared baking sheet and sprinkle with remaining 1/2 cup Parmigiano-Reggiano cheese.
7. 7 Bake in the preheated oven until browned, 20 to 25 minutes.
8. 8 Serve hot and enjoy!

By John Mitzewich

Ingredients

• ✓ thyme
• potato nugget
• salt
• pulled pork
• barbecue sauce
• sour cream
• paprika
• butter
• all-purpose flour
• milk
• cheddar cheese
• salt
• black pepper
• pinto bean
• red bell pepper
• green onion

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Spread potato nuggets on a baking sheet in a single layer.
2. 2 Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Transfer to a large bowl; season lightly with salt.
3. 3 Mix pulled pork and barbeque sauce together in a bowl until pork is evenly coated.
4. 4 Whisk sour cream and smoked paprika together in a small bowl.
5. 5 Melt butter in a saucepan over medium heat. Whisk in flour until a paste forms, 2 to 3 minutes. Whisk in milk until no lumps remain. Cook and stir until sauce thickens enough to coat the back of a spoon, about 5 minutes. Remove from heat; whisk in Cheddar cheese until melted. Season sauce with salt and pepper.
6. 6 Drizzle Cheddar cheese sauce over potato nuggets. Cover with pulled pork mixture and dollops of sour cream. Top with pinto beans, roasted peppers, green onion, and thyme.

By SpoonForkBacon

Ingredients

• ✓ thyme
• oyster juice
• oyster
• heavy cream
• sage
• oregano
• cayenne pepper
• salt
• bay leaf
• artichoke heart
• chicken broth
• all-purpose flour
• butter
• button mushroom
• celery
• onion
• carrot
• butter

Instructions

1. 1 Melt 2 tablespoons butter in a large pot. Add carrot, onion, celery, and mushrooms; cook until vegetables soften, about 5 minutes.
2. 2 Melt 1/2 cup butter in a separate large pot; stir in flour and cook for 5 minutes.
3. 3 Whisk chicken broth into flour mixture. Add carrot mixture, artichokes hearts, bay leaf, salt, cayenne pepper, thyme, oregano, and sage; simmer over medium heat for 30 minutes.
4. 4 Whisk in cream; add oysters. Bring to a simmer, but do not boil; cook until oysters are tender.

By DSPROUT

Ingredients

• ✓ thyme
• vegetable oil
• sweet onion
• cumin
• oregano
• black pepper
• paprika
• cayenne pepper
• salt
• all-purpose flour
• egg
• milk
• black pepper
• oregano
• salt
• cayenne pepper
• paprika
• ketchup
• horseradish sauce
• mayonnaise

Instructions

1. 1 Gather all ingredients.
2. 2 Make sauce: Mix mayonnaise, horseradish, ketchup, paprika, cayenne, salt, oregano, and black pepper together in a medium bowl until well combined. Cover and store in the refrigerator until needed.
3. 3 Make coating: Beat milk and egg together in a medium bowl until well combined.
4. 4 Mix flour, salt, cayenne pepper, paprika, black pepper, oregano, thyme, and cumin together in a separate bowl. Set both bowls aside.
5. 5 Prepare onion: Slice 1 inch off of the top and bottom of onion and remove the papery skin.
6. 6 Remove a 1-inch diameter core from middle of onion, leaving the very bottom of the root end intact.
7. 7 Use a large, sharp knife to slice down center of onion about 3/4 of the way down; turn onion 90 degrees and slice again.
8. 8 Keep slicing each section in half until you have 16 sections, being careful not to cut through bottom of onion.
9. 9 Spread "petals" apart. (To help keep them separate, you could plunge onion into boiling water for 1 minute and then into cold water to stop the cooking.)
10. 10 Dip onion into milk mixture and then coat well with seasoned flour mixture, separating the petals and sprinkling the flour mixture between them.
11. 11 Dip onion back into milk mixture, then coat with flour mixture again to ensure all pieces are well coated.
12. 12 Heat oil in a deep fryer or deep pot to 350 degrees F (175 degrees C). Make sure you use enough oil to completely cover the onion when it fries. Lower onion, cut-side up, into the hot oil and fry until golden brown, about 10 minutes.
13. 13 Drain on a rack or on paper towels.
14. 14 Open center of onion wide enough to fit the bowl of dipping sauce and serve.

By Jackie

Ingredients

• ✓ thyme
• salt
• lemon juice
• flat-leaf parsley
• green onion
• garlic
• paprika
• cayenne pepper
• hot sauce
• worcestershire sauce
• mustard
• mayonnaise
• caper
• chicken wing
• oregano
• black pepper
• cayenne pepper
• paprika
• cumin
• onion powder
• garlic powder
• kosher salt
• baking powder

Instructions

1. 1 Prepare spice rub by combining baking powder, salt, garlic powder, and onion powder, cumin, paprika, cayenne, black pepper, oregano, and thyme in a small bowl. Mix until thoroughly combined.
2. 2 Place wings in a large bowl and toss in 3 tablespoons spice rub. Toss wings with tongs until thoroughly and evenly coated. Transfer to a baking rack set over a parchment-lined sheet pan. Sprinkle a little more spice rub over each wing and let sit for 15 minutes.
3. 3 Preheat the oven to 425 degrees F (220 degrees C).
4. 4 Prepare remoulade sauce by crushing capers in a mixing bowl with the back of a fork. Add mayonnaise, Dijon, Worcestershire sauce, hot sauce, cayenne, paprika, garlic, green onion, parsley, and lemon juice; whisk to combine. Taste and add salt if needed. Cover and refrigerate until needed.
5. 5 Bake wings in the center of the preheated oven for 20 minutes. Flip and continue to bake until beautifully browned, no longer pink at the bone, and the juices run clear, 20 to 25 minutes longer. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
6. 6 Serve with remoulade sauce.

By John Mitzewich