Thyme

The savory quality of the herbed sweet-sour plums, plus this incredibly creamy tahini and lemon dressing, is unthinkably tasty.

This summery, thyme-scented layer cake is easier to pull off than it looks. The genoise-style sponge is made with melted butter for a tender, flavorful base, and sour cream adds brightness to the whipped-cream filling.

This Jamaican classic gets richness from coconut milk, heartiness from kidney beans, and an intoxifying aroma from fresh herbs and garlic.

Bush’s® chicken sausage sandwiches with beans and pickled pepper and onion relish

You’ll still get that velvety consistency from this lighter ragù, but this recipe won’t take you all day to make.

Sheet-pan chicken just might be the best thing since, ahem, unleavened bread.

Serve this festive, warming punch to welcome guests in from the cold or along with dessert at the end of a holiday feast.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

This bean recipe is purposely brothy; if you have leftovers, reheat and smash them—they're great on toast with an egg. Also, if you have any leftover meat, throw it in during the last few minutes of cooking for an even heartier flavor, just as we did.

The texture of these delicate slice-and-bakes is similar to a Mexican wedding cookie: crumbly, but insanely tender.

Use these in salads (croutons in every bite!), sprinkle over pastas, dust atop tender braised meats, or just eat them out of hand (naturally).

A doubly crunchy topping marks a breakthrough moment for creamy roasted fennel.

Who doesn't love roasted turkey?! Everything about it warms the soul—the smell, the taste, the post-Thanksgiving dinner food coma. This recipe captures all of these associations, save the food coma, into a perfectly delightful sipping broth.

In Argentina, this mix of herbs and spices is combined with oil and vinegar and used as a sauce for grilled meats. For best results, use dried herb leaves—not powdered or ground.

Frozen cherries are the star in this vibrant pan sauce that comes together in minutes while the tenderloin rests.

Bone-in turkey breasts are easy to find, and as impressive as a whole bird when you roast them in butter and herbs.