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Cucumber Water
Drink American

Cucumber Water

4.5

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Combine water, cucumber slices, tangerine slices, and thyme sprigs in a 32-ounce Mason jar or pitcher; stir gently.
  2. 2 Cover and refrigerate before serving, at least 1 hour.

By HurdBird

Shrub
Drink American

Shrub

5.0

Prep
20 min
Cook
Total
2900 min

Instructions

  1. 1 Wash and sterilize a bowl or jar. Add blackberries; cover with sugar. Add thyme and sage. Stir well to combine. Cover with a lid or plastic wrap. Refrigerate, stirring occasionally, until a pool of juice and syrup forms around the blackberries, 1 to 2 days.
  2. 2 Remove thyme and sage from the bowl. Place a fine mesh strainer over a separate bowl and pour in blackberry mixture. Press lightly on the solids to expel all the juice.
  3. 3 Sterilize a glass jar or bottle. Pour in juice and add vinegar. Cover with a lid and shake gently to dissolve any remaining sugar. Let rest until flavors intensify, at least 1 day.

By Luba

Clover Club
Drink American

Clover Club

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In a cocktail shaker, muddle raspberries and thyme. Add gin, egg white, simple syrup, and lemon juice. Shake until mixture no longer sounds sloshy and you feel a lot of pressure. Add ice to fill shaker half-full. Shake again until very cold. Strain into a coupe or cocktail glass. Dust top with cinnamon, or garnish with lemon zest curl or additional thyme.

By Juliana Hale

German Leek and Potato Soup
Drink European

German Leek and Potato Soup

4.4

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes.
  2. 2 Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.

By Sara

Italian Herb Infused Olive Oil
Italian

Italian Herb Infused Olive Oil

4.4

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place basil, thyme, rosemary and oregano in a 12 ounce bottle. Using a funnel, pour oil into bottle. Cover tightly, and refrigerate unused portions. Use within 2 to 3 days.

By Carol

Zesty Tomato Sauce
Italian

Zesty Tomato Sauce

3.3

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or aluminum foil.
  2. 2 Toss tomatoes, butter, garlic, and thyme together in a bowl; pour onto prepared baking sheet.
  3. 3 Roast in the preheated oven until tomatoes are slightly charred and have reduced in size, about 1 hour.
  4. 4 Transfer tomato mixture to a blender; add black pepper and kosher salt. Blend until smooth.

By Brandon Squige Johnson

Homemade Pear and Gorgonzola Ravioli
Dinner Italian

Homemade Pear and Gorgonzola Ravioli

4.9

Prep
30 min
Cook
20 min
Total
80 min

Instructions

  1. 1 Melt butter in a large skillet over medium heat. Add pears and thyme; cook, stirring often, until pears have softened, about 10 minutes. Crumble Gorgonzola cheese over pears; cook and stir until melted, 2 to 3 minutes. Remove skillet from heat and cool filling completely.
  2. 2 Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.
  3. 3 Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.
  4. 4 Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.
  5. 5 Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.
  6. 6 Bring a saucepan of lightly salted water to the boil; gently add ravioli, working in batches. Cook until ravioli float to the top, about 3 minutes. Remove using a slotted spoon and transfer to a warm bowl.

By Allrecipes Member

Rita's Spinach Casserole
Italian

Rita's Spinach Casserole

3.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
  2. 2 Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
  3. 3 Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
  4. 4 Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

By KSBEESON

Roasted Garlic Scalloped Potatoes
Dinner Italian

Roasted Garlic Scalloped Potatoes

4.4

Prep
20 min
Cook
70 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a blender combine soup, cream, thyme and pepper; process until smooth. Spread a thin layer of the mixture on the bottom of a 9x13 inch casserole dish. Layer potatoes with cheese, ending with potatoes and reserving 1/2 cup cheese. Pour soup mixture over potatoes and sprinkle with remaining cheese.
  3. 3 Bake in preheated oven for 70 minutes.

By Vicki

Olive Oil-Poached Tuna
Dinner Italian

Olive Oil-Poached Tuna

4.5

Prep
Cook
10 min
Total
1520 min

Instructions

  1. 1 Let tuna rest at room temperature for 10 to 15 minutes.
  2. 2 Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
  3. 3 Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.
  4. 4 Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.

By John Mitzewich

Lovely Linguine
Dinner Italian

Lovely Linguine

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add linguine and olive oil, cook for 8 to 10 minutes, until al dente, and drain.
  2. 2 Melt 2 tablespoons butter in a saucepan over medium heat. Stir in garlic, and cook until golden brown. Mix in remaining butter, thyme, and roasted red peppers. Continue to cook and stir until heated through. Serve over the cooked pasta.

By MARIKABAR

Grilled Salmon Steaks Italian-Style
Dinner Italian

Grilled Salmon Steaks Italian-Style

4.3

Prep
5 min
Cook
8 min
Total
13 min

Instructions

  1. 1 Preheat an outdoor grill for medium heat and lightly oil grate.
  2. 2 Season one side of each steak with the Italian seasoning, thyme, rosemary, salt, and pepper.
  3. 3 Lay the steaks with the seasoned-side down on the prepared grill. Cook on grill until the flesh flakes, turning once, 7 to 8 minutes. Sprinkle each steak with lime juice to serve.

By Wolfman's Bro

Creamy Chicken Tortellini Soup
Lunch Italian

Creamy Chicken Tortellini Soup

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Bring a saucepan of water to a boil. Cook chicken in boiling water until no longer pink in the center, 7 to 10 minutes; drain.
  2. 2 Bring chicken broth to a boil in a soup pot; add cheese tortellini, reduce heat to medium-low, and cook until tortellini are cooked through and firm to the bite, about 8 minutes. Stir chicken, cream of chicken soup, half-and-half, spinach, thyme, and black pepper with the tortellini; bring to a simmer and continue cooking until hot, 7 to 10 minutes. Serve hot.

By Christina Egan

Tasty Spaghetti Sauce
Italian

Tasty Spaghetti Sauce

4.0

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Heat a large, deep skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain excess fat.
  2. 2 Add onion to beef in the skillet and cook, stirring occasionally, until onion is soft and translucent, about 5 minutes. Season with pepper and salt. Stir in tomatoes, tomato sauce, tomato paste, and garlic; bring to a boil.
  3. 3 Season with thyme, basil, rosemary, marjoram, and bay leaf. Reduce heat to low, cover, and simmer for 30 minutes.

By M A Burton

Penne with Sausage and Portobello Mushrooms
Italian

Penne with Sausage and Portobello Mushrooms

4.1

Prep
20 min
Cook
60 min
Total
80 min

Instructions

  1. 1 Fill a pot with water and bring to a boil; cook the sausages in the boiling water until no longer pink in the center, about 40 minutes. Cut the sausages into bite-sized pieces.
  2. 2 Fill a large pot with lightly-salted water and bring to a boil. Stir the penne into the water and return to a boil. Cook, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
  3. 3 Combine the tomatoes, mushrooms, onion, garlic, wine, rosemary, oregano, thyme, salt, and pepper in a large skillet over medium heat; cook and stir until the liquid is reduced to about half its original volume, about 10 minutes. Add the sausage and the drained pasta to the mixture and continue cooking until the liquid is reduced to about one-quarter its original volume, 10 to 15 minutes more. Sprinkle the mozzarella cheese over the dish to serve.

By gmrfish

Blistered Tomatoes with Herbs
Dinner Italian

Blistered Tomatoes with Herbs

5.0

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with Reynolds Wrap® Aluminum Foil. Place cherry tomatoes on the prepared baking sheet.
  2. 2 Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast until tomatoes blister, about 30 minutes.
  3. 3 Remove tomatoes and place into a bowl, tossing with all juices collected in the foil. Garnish with additional fresh thyme, sage, and oregano. Season with salt and pepper to taste and serve.

By Reynolds KitchensR

Peas and Pancetta
Lunch Italian

Peas and Pancetta

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Heat olive oil in a frying pan over medium heat. Cook and stir pancetta and onion in hot oil until pancetta is translucent, about 5 minutes. Stir in peas, wine, thyme, salt, and pepper, then bring to boil. Reduce the heat and simmer until peas are tender and liquid is slightly reduced, 3 to 5 minutes.

By Allrecipes Member

Strawberry Goat Cheese Bruschetta
Appetizer Italian

Strawberry Goat Cheese Bruschetta

4.8

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat vinegar in a small skillet over medium-low heat. Simmer until reduced by about half, 8 to 10 minutes. Remove from heat and allow to cool to room temperature.
  2. 2 Prepare a grill for high heat. Place bread slices on a foil-lined baking sheet and drizzle with olive oil.
  3. 3 Combine strawberries and thyme in a small bowl and set aside.
  4. 4 Grill bread on the preheated grill until browned, about 3 minutes per side.
  5. 5 Spread goat cheese on toasted bread. Add black pepper, salt, and reduced vinegar to the strawberry mixture. Spoon over the goat cheese topped bruschetta. Garnish with additional thyme.

By John Mitzewich

Parmesan Garlic Bread
Appetizer Italian

Parmesan Garlic Bread

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Preheat the oven to 300 degrees F (150 degrees C).
  2. 2 Mix butter, Parmesan, garlic salt, rosemary, basil, thyme, and garlic powder together in a small bowl. Spread 1/2 of the mixture onto each piece of French bread. Sprinkle with additional Parmesan cheese if desired. Transfer bread, seasoned-side up, to a medium baking sheet.
  3. 3 Bake in the preheated oven until the edges are very lightly browned, 10 to 12 minutes.

By Sarah

Pasta Sauce - Vegan
Italian

Pasta Sauce - Vegan

4.7

Prep
35 min
Cook
80 min
Total
115 min

Instructions

  1. 1 Mix celery, green bell pepper, red bell pepper, yellow bell pepper, carrot, basil, oregano, thyme, salt, and black pepper together in a bowl until the vegetables are evenly coated in seasonings.
  2. 2 Heat olive oil in a skillet over medium-low heat. Cook and stir onion and garlic in hot oil until onion is soft and garlic is light golden brown, 5 to 10 minutes. Add vegetable mixture to the skillet; cook and stir until hot, 3 to 5 minutes. Remove skillet from heat.
  3. 3 Combine tomatoes and 1/4 cup red wine in a large pot over low heat. Cook, stirring occasionally, until the tomatoes begin to soften, 15 to 20 minutes.
  4. 4 Pour tomato mixture into a blender with remaining 1/4 cup red wine and cornstarch to no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
  5. 5 Return blended tomatoes to pot over medium-low heat. Stir vegetable mixture through tomato sauce; bring to a simmer and cook until thick, about 1 hour.

By MartyRiv

Italian Gravy
Italian

Italian Gravy

4.0

Prep
45 min
Cook
300 min
Total
345 min

Instructions

  1. 1 Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
  2. 2 Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.

By Carla R Bure

Osso Buco
Italian

Osso Buco

4.7

Prep
20 min
Cook
150 min
Total
170 min

Instructions

  1. 1 In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside.
  2. 2 Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes.
  3. 3 Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.

By Amy Augustyniak

The Perfect Rustic Marinara
Italian

The Perfect Rustic Marinara

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Heat a stockpot over medium-high heat. Cook and stir sausage in the hot stockpot until browned, 5 to 7 minutes; drain and discard grease.
  2. 2 Blend tomato sauce, tomato, red wine, garlic, onion, Parmesan cheese, balsamic vinegar, basil, olive oil, thyme, oregano, black pepper, red pepper flakes, salt, and brown sugar together in a blender until desired consistency is reached. Pour mixture over sausage; bring to a boil. Reduce heat and simmer, stirring occasionally, until wine has cooked off, at least 30 minutes.

By kylewassell