Place a souffle in the center of each of six well-chilled dessert plates, and tuck a lemon-thyme sprig into each. Drizzle the lemon thyme-citrus syrup around the edge of each plate and serve.

Discard thyme sprigs. Season generously with salt and pepper ... Remove from oven and let rest for 5 minutes. Toss greens with lemon juice, a pinch of salt and a drizzle of oil (about 1 tablespoon).

Stir in garlic and thyme sprigs, and season with salt. Cook for 2 minutes, then remove pot from heat. Nestle lemon halves, cut-side down, into fennel mixture until they press onto bottom of pot.

Add sprigs to marinades for meat, fish or vegetables or tuck a few sprigs with half a lemon and an onion inside a chicken before roasting.

In a large mixing bowl, sift together the dry ingredients. Add the zest, and thyme to the dry ingredients. In a smaller bowl, mix together the yogurt, egg, and buttermilk. Add the wet mixture to ...

Drain if cooking in water Melt butter in a large frying pan and add garlic, pared lemon rind and thyme sprigs. Add the brussels sprouts and toss until hot and starting to brown. Add parsley and a ...

Add mustard and leaves from 2 thyme sprigs; pulse to combine ... Make the vinaigrette Combine chiles, roasted garlic, basil, parsley, lemon zest, chopped garlic, vinegar, and salt in a medium ...

Thyme is best when fresh but you can buy ... Add sprigs to marinades for meat, fish or vegetables or tuck a few sprigs with half a lemon and an onion inside a chicken before roasting.