Makes enough for a 12- to 14-lb. turkey. Note: Adapted from Cook's Illustrated. In a small bowl, mix together the butter, garlic, thyme, lemon zest, salt and pepper. Carefully separate the turkey ...

Place the ham hock, bacon, onion and thyme in a stockpot and cover with the chicken stock. Simmer until the stock is reduced by two-thirds, to about 1 1/2 cups. Strain and set aside.

In a small bowl, stir together the yogurt, 2 tablespoons of the olive oil, the dry mustard, thyme, coriander, 1 1/2 tablespoons salt and one-half teaspoon pepper.

Thyme is a popular herb used in cuisines from across the world. It's a staple that brings a woody, floral essence to main courses, sides, desserts, and even drinks. There are actually many ...

Stir the thyme and remaining 1/2 teaspoon lemon juice into the rest of the cream. Season with salt and pepper. Use immediately or cover and refrigerate the creams separately for up to 3 hours.

We are at that fun point in summer when the weather is keeping up guessing. I have spent this past week, fussing and working through this cucumber soup recipe to get this down just right for you.

1. Preheat oven to 250 degrees. Place 12 8-ounce jars in the oven. Boil the lids, funnel and ladle for 30 minutes before canning. 2. Scrub the fruit with a vegetable brush to remove any dust.

Directions. Combine the stock, garlic, and salt in a large saucepan and bring to a boil. Reduce the heat and simmer for 1 hour until the garlic is very soft.