Add one-third of the mushrooms in a single layer, and cook, without stirring, until golden brown, about 3 minutes. Stir in 3 ...

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.

This recipe goes beyond the basic brine ... You'll also stuff the cavity with a vegetal mixture of onion, celery, thyme sprigs, sage sprigs, garlic, and bay leaves. After the bird is trussed ...

Add shallots and thyme and sauté until shallots are translucent, 3 minutes. Discard thyme sprigs. Season generously with salt and pepper. Meanwhile, in a small bowl, whisk eggs, Gruyère and chives.

Return chicken and onions to pan. Nestle figs and grapes among chicken pieces and scatter thyme sprigs around skillet. Spoon some sauce over chicken, cover with foil, and cook in oven until sauce ...

Remove the thyme sprigs and bay leaf, taste for seasoning, and serve. Recipe from In the Small Kitchen by Cara Eisenpress and Phoebe Lapine/William Morrow, an imprint of HarperCollins, 2011.