Thyme

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results. Fold them into pasta, top toast, or serve beside any grilled main.

How to pull off a weeknight roast chicken: set it over a bed of peppers laced with thyme and chiles for a two-for-one deal.

Douse squash in lots of oil and let it slow-roast to golden-deliciousness in this hands-off dish.

Spicy sausage, farro, and leeks simmer with white wine and herbs. A scattering of fresh radishes and scallions makes this simple dinner feel fresh and springy.

Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a crisp and juicy bird with a built-in side dish.

Does this cassoulet recipe seem daunting? Don‘t worry. We give you plenty of road signs along the way so you can break it up into several manageable steps.

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

Slather bone-in thighs with a Dijon-thyme butter, coat in breadcrumbs, and sidle onto a baking sheet for an effortlessly crispy roast chicken dinner.

Kefir—a yogurt-like dairy beverage—adds wonderful tang to this earthy shiitake and kale frittata, but you can sub in plain yogurt instead.

Growing up, my mother would make pot roast for a Sunday meal, or for when we had company; it’s a lovely reminder of home.

Since the base of this dip is so simple—it's mostly sweet potatoes and tahini—homemade za'atar (a Middle Eastern spice blend) really helps the flavors stand out.

Baked Brie and Camembert, rescued from the ordinary, are even better with an herby garlicky mess slathered over them before hitting the oven.

Stuff roasted butternut squash, rich white cheddar, tangy pickled red onions, and zesty Dijonnaise into bread rolls for a sandwich that tastes like autumn.

A 24- to 72-hour dry brine inspired by barbecue flavors gives this spatchcocked bird a ton of flavor, while the bricks (or cinder block!) help press the bird onto the grill for even heat exposure.

When I was a kid growing up in the Midwest, my friends and I would always pick up big packages of bratwurst to grill while watching sporting events. I wanted to re-create the sausage of my youth, and I think these bratwurst come pretty close. This is a simple, classic sausage; serve it on a crunchy roll with mustard and sauerkraut.

Packed with cherry tomatoes and tender broccolini, this one-pan dinner has a nice buttery sauce. Serve it with some crusty bread for mopping.