Nestle the roasted chicken into the sauce, tuck lemon slices and thyme sprigs around it, and roast uncovered for another 15 minutes. Serve hot over rice, couscous, or your favorite grain.

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.

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.

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).

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 ...

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.