thyme

Grilled Skirt Steak With Garlic and Herbs

basil leaves,

scallions,

lemon thyme

garlic cloves, roughly chopped

peppers

salt

lemon

olive oil

skirt steak

White Beans Au Vin

unsalted butter

carrots,

medium shallots, chopped (about 1 cup)

Kosher salt and black pepper

cremini mushrooms,

garlic cloves, minced (about 1 tablespoon)

dry red wine,

tomato paste

cannellini

low-sodium vegetable broth

Cognac

parsley,

balsamic vinegar

This Baked Salmon in Foil with Garlic, Rosemary and Thyme is easy and out of this world delicious! An simple mix of melted ghee, garlic and fresh herbs (plus a little lemon) give this salmon fillet tons of flavor and a high oven temp even gets the skin a little crispy! It's perfect with all your favorite holiday side dishes and salads, plus quick to throw together.

Baked Salmon in Foil with Garlic, Rosemary and Thyme {Whole30, Keto}

lb PrimeWaters Salmon Fillet**

Sea salt and black pepper

Tbsp ghee (melted)

Garlic (minced)

rosemary (minced)

thyme leaves

Lemon juice

Tbsp parsley (minced, for garnish)

Preheat your oven to 400° F and line a large baking sheet with foil, extra long to wrap the salmon later on. Spray the foil with avocado oil cooking spray.

In a bowl, whisk together the ghee, garlic, rosemary, and thyme. Pat the salmon dry and sprinkle all over on both sides with sea salt and black pepper.

Pour the ghee mixture over the salmon to evenly coat, rubbing the ghee on the skin underneath too to coat (it will crisp up a little this way). Sprinkle the lemon juice over the top of the salmon.

Wrap the salmon with the foil, using extra to cover the top. Bake near the bottom of the preheated oven for about 18-20 minutes or until just cooked through (exact cook time with depend on thickness*)

Unwrap the salmon so the top is completely exposed and switch the oven to “broil”. Place the unwrapped salmon under the broiler for about 3-4 minutes, watching it to prevent burning, until the top is browned to preference.

Remove from the oven, sprinkle with minced parsley and serve immediately. Enjoy! Store leftovers in a sealed container in the refrigerator for up to 3-4 days.

https://content.jwplatform.com/videos/LTSfOqLw.mp4

Baked salmon in foil with garlic and rosemary recipe

baked salmon in foil

Savory Dutch Baby for Two recipe | Epicurious.com

all-purpose flour

Tbsp. sugar

kosher salt

tsp. black pepper

Parmesan,

eggs

milk

Tbsp. unsalted butter,

Crème fraîche, smoked salmon, baby greens, and lemon wedges (for serving; optional)

Oven Polenta with Roasted Mushrooms and Thyme recipe | Epicurious.com

mushrooms

thyme, plus leaves

garlic cloves, smashed

Kosher salt, freshly ground pepper

polenta

Parmesan, finely grated, plus more for serving

Tbsp. red wine vinegar

Flaky sea salt

In this recipe, Yukon Gold potatoes are sliced like an accordion to absorb thyme-and-garlic-flavored butter while they bake.

Brown Butter Hasselback Potatoes (Accordion Potatoes)

unsalted butter (1 stick)

garlic cloves,

black pepper

(6-ounce) Yukon Gold potatoes (about 3 pounds)

chives (from about 1 bunch)

This is a classic Sunday dinner that the whole family will love. It’s super simple too. Always try to buy the best quality chicken you can afford – aim for RSPCA-Assured birds as a minimum, then trade up when you can. I’ve seen the way low-standard chickens are kept and I’d never feed them to my kids.

Roast chicken with potatoes & carrots

carrots

potatoes

garlic

rosemary

x 1.6 kg whole free-range chicken

This vegetarian sheet-pan supper has verve to spare. You will need two sheet pans to make it, but that’s about all the kitchen equipment necessary. On one of them, spice-coated chickpeas are roasted until golden and crisp, while juicy peppers, tomatoes and onions caramelize on the other. Handfuls of bright fresh herbs and sweet pomegranate seeds add color and crunch. Serve this by itself for a light dinner, or with couscous or rice for something more substantial.

Crispy Spiced Chickpeas With Peppers and Tomatoes

chickpeas,

cumin

coriander

turmeric

cayenne

fine sea salt,

red, orange bell peppers

tomatoes,

red onion, sliced

jalapeños, stem and seeds removed, sliced

garlic clove,

herbs (any combination of parsley, cilantro, mint

pomegranate seeds

Couscous

Heat the oven to 450 degrees and arrange racks on the top and bottom thirds of the oven.

In a large bowl, toss chickpeas with 2 tablespoons oil, the cumin, coriander, turmeric, cayenne and 1/2 teaspoon salt until evenly coated. Spread onto a rimmed sheet pan in a single layer and top with 3 thyme sprigs.

On a second sheet pan, combine bell peppers, tomatoes, onion, jalapeños and remaining thyme sprigs with 2 tablespoons oil and remaining 1/2 teaspoon salt. Spread vegetables into one layer.

Place chickpea pan on the bottom rack and vegetables on the top rack and roast for 10 minutes. Switch pan positions. Roast chickpeas until crisped but still tender, about 5 minutes, and roast vegetables until golden brown, about 10 minutes. If the vegetables are tender but not browned, place the pan under the broiler for 1 to 2 minutes to caramelize. Discard thyme sprigs.

While the chickpeas and vegetables roast, whisk lemon juice, garlic and remaining 1/4 cup oil in a small bowl. Season with salt to taste.

Arrange vegetables on a large platter and drizzle with half the dressing, then top with crispy chickpeas, fresh herbs and pomegranate seeds. Drizzle remaining dressing over everything. Serve with couscous or rice, if you like.

Buttermilk Fried Chicken Fingers recipe | Epicurious.com

buttermilk

Spanish onion,

jalapeños,

Tabasco pepper sauce

skinless, boneless chicken thighs, cut into 2x4-inch strips

onion powder

sage

smoked paprika

cayenne pepper

Canola oil,

Homemade or store bought ranch dressing,

Crispy Salt and Pepper Potatoes recipe | Epicurious.com

parsley

No time for a traditional brine? A dry brine like this one—packed with aromatics and herbs—delivers big flavor with less hassle.

Dry-Brined Turkey

Citrus and Peppercorn Dry Brine, Garlic and Herb Dry Brine,

turkey,

onion,

garlic,

herbs

¼ cup (½ stick) unsalted butter, room temperature

chicken broth

No patience for a traditional brine? The dry brine is applied directly to the turkey's skin for a few hours, delivering big flavor and less hassle. This is part of BA's Best, a collection of our essential recipes.

Bon Appétit

Rub dry brine all over turkey; chill uncovered, 6–7 hours.

Preheat oven to 425°. Rinse turkey under cold water; pat dry and place, breast side up, on a rack set in a large roasting pan. Stuff turkey with onion, garlic, and herbs. Working from neck end of turkey, gently loosen skin from breasts and rub butter under skin and all over outside of bird. Tie legs together with kitchen twine, pour broth into pan, and roast turkey 30 minutes. Reduce oven temperature to 325° and roast, basting with pan juices every 30–40 minutes, adding more broth as needed to maintain some liquid in pan, and tenting with foil if skin is browning too quickly, until an instant-read thermometer inserted into thickest part of thigh registers 165°, 2½–3 hours.

Transfer turkey to a platter; tent with foil. Let rest at least 30 minutes before carving.

Thyme, gin, and elderflower liqueur gently enhance sparkling wine in this cocktail adapted from Eleven Madison Park in New York.

23 Skiddoo Recipe

For thyme syrup:

sugar

water

lemon thyme leaves (or regular fresh thyme leaves)

For the cocktail:

St Germain Elderflower Liqueur

thyme syrup

lemon juice

sparkling wine

For the syrup: Bring sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, add thyme leaves, cover and let stand 1 hour. Strain and refrigerate. 

For the cocktail: Fill mixing glass with ice, add gin, St Germain, thyme syrup, and lemon juice. Stir until cold. Strain into flute, top with sparkling wine and garnish with thyme sprig. 

Chicken and Potato Gratin With Brown Butter Cream recipe | Epicurious.com

chicken

7½ tsp. kosher salt, divided

lb. small potatoes (such as fingerling

heavy cream

garlic cloves, finely grated

½ tsp. black pepper

¼ tsp. freshly grated or ground nutmeg

sage leaves

country-style bread, preferably day-old, torn into large pieces

lemon,

We took the traditional Jamaican jerk spice and…simplified it. Before you call the authenticity police, give it a try on roast chicken legs.

Jerk Spice–Rubbed Chicken Legs

cinnamon stick

allspice berries

black peppercorns

whole cloves

brown sugar

chicken legs (thigh and drumstick)

Kosher salt

Preheat oven to 425°. Whack cinnamon stick with the back side of a chef’s knife to break into small pieces. Toast cinnamon, allspice, peppercorns, and cloves in a dry small skillet over medium-high, tossing, until fragrant, about 2 minutes; let cool.

Grind spices, brown sugar, thyme, and cayenne in spice mill or with mortar and pestle to a fine powder. Mix oil and 2 Tbsp. spice rub in a small bowl (save remaining rub for another use). Rub chicken legs with jerk spice mixture; season with salt. Place on a rimmed baking sheet and bake until golden brown and cooked through, 30–35 minutes.

Do Ahead: Jerk spice can be made 3 months ahead. Store airtight at room temperature.

We aren’t going to try to stop you from serving tofu turkey if that is how you roll on Thanksgiving, but for a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Squash Tart

whole wheat flour

all-purpose flour,

unsalted butter,

extra-virgin olive oil, divided

yellow onions, thinly sliced

garlic cloves, thinly sliced

Dijon mustard

butternut

delicata squash (about 1 lb.), halved lengthwise, seeds removed

sweet potato

red onion

11"-

Whisk whole wheat flour, salt, and 1 cup all-purpose flour in a large bowl to combine. Add butter and work into dry ingredients with your fingers, smashing between your palms to flatten, until largest pieces are the size of a nickel. Drizzle in 6 Tbsp. ice water and rake in with your fingers. Gently squeeze handfuls of mixture together until a shaggy dough forms. Turn out onto a work surface and knead until only a few dry spots remain. Pat into a disk and wrap in plastic. Chill until very firm, at least 2 hours or up to 3 days.

Roll out dough on a lightly floured surface to about ⅛" thick. Transfer to tart pan. Lift up edges and allow dough to slump down into pan. Gently press into corners and trim excess. (If using springform pan, trim dough to 1½" up sides of pan). Freeze until firm, 15–20 minutes, or cover and chill up to 12 hours.

Place a rack in lower third of oven; preheat to 350°. Swirl 2 Tbsp. oil in a large skillet to coat bottom and add yellow onions; season with kosher salt. Set skillet over medium heat and cook onions, stirring occasionally and making sure to scrape bottom of pan, until very soft and deep golden brown, 15–20 minutes. Add garlic and cook, stirring occasionally, until onions are caramelized and deeply browned, 25–30 minutes (if any pieces get super dark and stick to the pan, a few drops of water should dislodge them). Let cool.

Brush mustard over chilled dough, then sprinkle with cayenne. Stir cheese into caramelized onion mixture and spread across crust in an even layer.

Using a mandoline or very sharp knife, thinly slice both squashes crosswise. Cut sweet potato and red onion in half lengthwise, then thinly slice crosswise with mandoline. Arrange vegetables in concentric circles, with rounded edges facing up, starting from the outside edge, leaning slices against the crust, and working your way inward. Drizzle remaining 2 Tbsp. oil over vegetables and season with kosher salt.

Bake tart until edges of vegetables are browned (a few spots may even get deeply browned) and crust is golden brown, 75–90 minutes.

Melt thyme and butter in a small saucepan and cook just until butter is bubbling. Brush over tart with a pastry brush and sprinkle with sea salt.

Roasted garlic is the secret to these deeply flavored mashed potatoes with a lively crunch from garlic chips. This dish takes a little more planning and prep than your average mashed potatoes, but it is well worth the effort. You can roast and fry the garlic and peel the potatoes ahead of time, storing the prepared potatoes submerged in water in the refrigerator for up to 12 hours before cooking. Feel free to use either red or russet potatoes here: Red potatoes will make a thick and creamy mash, while russets will yield a lighter and fluffier result (see Tip). If you run short on time, trim the garlic chips from your to-do list. Canned fried onions from your local supermarket, or fried shallots or fried garlic flakes from most Asian markets provide the same jolt of texture on top.

Creamy Double-Garlic Mashed Potatoes

neutral oil, such as canola or vegetable oil

garlic cloves, thinly sliced crosswise

potatoes (see Tip)

bay leaves,

rosemary,

Bring a large pot of water to a boil over high. Heat the oven to 400 degrees.

Prepare the roasted garlic: Set each head of garlic on its side and cut off (and discard) the top 1/4 portion at the pointed end. Transfer each head of garlic to a separate piece of aluminum foil, cut-side up, and drizzle each head with 2 teaspoons oil. Pull up the surrounding aluminum foil and crimp tightly to seal. Transfer to the oven and roast until the garlic is softened and caramelized, 40 minutes to 1 hour, depending on the size of the heads. Set aside to cool.

Prepare the garlic chips: Line a plate with paper towels. In a small shallow saucepan or frying pan, heat the canola oil over medium-high until shimmering. Working in batches, fry the sliced garlic, stirring often, until just starting to turn golden, 30 seconds to 1 minute. (They’ll continue to darken from the residual heat, so you’ll want to remove them from the hot oil before they’re fully golden brown.) Transfer garlic chips to the plate using a slotted spoon. Season with salt and repeat with remaining sliced garlic. Set aside.

Prepare the boiled potatoes: Fill a large pot with water and season generously with salt. Bring to a boil over high heat. Fill a medium bowl about three-quarters full with water. Working with one potato at a time, peel each potato, then add it to the bowl of water. Next, working with one potato at a time, dice each into 1-inch pieces, returning each to the bowl of water after chopping. Drain the diced potatoes, then carefully add them to the pot of boiling water. Return the water to a boil, reduce the heat to medium-high and cook until potatoes are soft and can easily be pierced with a fork, 13 to 15 minutes. Transfer to a colander to drain.

Meanwhile, prepare the herbed cream: Add the cream, bay leaves, rosemary and thyme to a medium saucepan and bring to a boil over medium-high, about 5 minutes. (The mixture will bubble up vigorously, which helps reduce the liquid and concentrate the flavor.) Strain the mixture, discarding the solids, and rinse out the saucepan. Return the infused cream to the saucepan and season with salt and pepper. Cover and set aside. (You should have about 1 1/3 cups.)

Return the cooked potatoes to the pot along with the herbed cream and cubed butter. Squeeze the roasted garlic cloves from two heads into the potato mixture, discarding the skins, and mash until creamy. Season to taste with salt and pepper, and add more roasted garlic, if desired. (Store leftover roasted garlic in the refrigerator for 1 week.)

Transfer mashed potatoes to a serving bowl, dot with a generous pat of butter and sprinkle with rosemary, thyme and black pepper. Top with garlic chips, and serve immediately.

Pikliz (Haitian Pickled Vegetable Relish) recipe | Epicurious.com

carrots (from about 1 medium carrot)

shallots (from about 1 large shallot)

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