“Among the ‘hard’ herbs, like rosemary and sage, thyme seems to work best in desserts. I think of it in the autumn months, when I'm working with apples, pears, pumpkins, and squashes. Last season, I introduced a light goat cheese mousse into a dessert of roasted cherries and red wine caramel, and a few tiny leaves of thyme really made the flavors pop.” —Michael Laiskonis
RECIPES:
Poached Apricots in Vanilla-Thyme Syrup With Crème Fraîche
Roasted-Tomato Tart
Scarborough Fair Shortbread
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