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Ingredient: Thyme
Herbed rice pilaf with almonds recipe
Rice pilaf is one of the simplest sides you can make which means there’s no hiding flaws like under- or overcooked rice. For perfect rice every time, we first rinsed...
Scalloped potatoes recipe
Scalloped potatoes thinly sliced potatoes layered with cream and baked until they are bubbling and browned are a classic accompaniment to holiday roasts. But this rich side dish can occupy...
Weeknight carrots and parsnips with dried cranberries recipe
Root vegetables are often roasted, but braising offers a benefit that roasting can’t namely, a braising liquid that becomes an elegant serving sauce. We wanted our sauce to coat the...
Green bean bundles with herb lentil salad recipe
In France, one way of spotting a good bistro is by the standard of their haricots verts. Spot a dull, limp green bean and it’s either come from a can...
Roasted pork loin with barley, butternut squash, and swiss chard recipe
We used the French method of cooking en cocotte (covered in a heavy pot in a very low oven) to produce juicy, perfectly cooked pork loin along with creamy barley...
Italian-style bean casserole recipe
This warming ‘cassoulet’-style base can be eaten with or without the sausages. It’s super simple to make but just requires the soaking and cooking times, so the flavours are well...
Beef braised in barolo recipe
The Italian version of pot roast is an inexpensive cut of beef braised in wine. But what a difference that wine makes. Full-bodied Barolo has been called the “wine of...