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A lilt of lemon and hints of thyme dance throughout this simple risotto. The best they've ever tasted.

A fondue without the pot, Fontina cheese is broiled with garlic, olive oil, and thyme until it's melted and bubbles. Scoop it up with hunks of bread.

More savory than sweet, these shortbread go magnificently with booze of any sorts, from the most genteel of cocktails to your go-to wine from the corner store.

"Delicate." "Flaky." "Perfect." "I could not stop eating it!" That's what folks are saying about this hors d'oeuvre that's a cinch to make—and devour.

Words sort of elude us when we attempt to describe just how stunning and scrumptious we consider this dish. Just...wow.

A rich and indulgent yet quick and crazy quick approach to cooking fish. Done in 20 minutes. Who loves you?!

You say artichoke. We say carciofi. That's Italian for "pointy leafy thing that turns meltingly tender when cooked like your nonna knows how."

An easy-peasy dinner of oven-roasted fish that's ready in less than an hour. Compound butter isn't just a fanciful addition—it bastes everything with incredible flavor.

Glazed turnips and apples. Sorta seems an unsexy, if unlikely, duo. Yet when sweet apples and earthy turnips take a quick turn in a skillet with some butter and thyme and a splash of cider vinegar, ooooooooooh baby!

Cold outside? Baby, come inside where there's beef slowly braising in a heady mix of Italian red wine, garlic, tomatoes, thyme, and rosemary.

These pot pies are the ultimate comfort food. Any why not? Creamy chicken and vegetable filling lies in wait beneath a thyme-infused buttery crust.

A classic. Bread stuffing filled with celery, onion, thyme, basil, and parsley that's synonymous with Thanksgiving (though honestly, it's equally welcome any time with roast chicken).

Classic shrimp and grits gets a Tennessee facelift with the addition of tomatoes, tomato paste, thyme, and a splash of Worcestershire.

Mojitos outside of summer? Without hesitation. But only if they're concocted with dark rum and sage, rosemary, and thyme to lend this classic cocktail a decidedly warming feel.

Focaccia gets drizzled with an intense herb oil of basil, parsley, oregano, rosemary, garlic and thyme, then loaded with slices of potato, onions, and rosemary.

With honey, bay, rosemary, thyme, garlic, and parsley, this brine from chef Thomas Keller lends unspeakable amounts of flavor to pork.

So easy to toss together. So understated yet sophisticated. So wise in capturing and preserving something during its season.

Want to know what we're sipping all summer long? It's this easy cocktail of fresh blueberries, lemon juice, simple syrup, sparkling wine, and soda.

This cherry tomato confit is sweet and easy and a lovely way of preserving summer. Here's how to make it.

We used to get our gratins and scalloped potatoes confused. But then we tried this gratin. Guess which one is now our favorite?!