Thyme is that quiet herb that makes everything taste a little more savory and a little more cozy. It’s at its best simmered low and slow, like in a jar of jammy Easy Cherry Tomato Confit, a luxurious Wild Mushroom Cream Sauce, or a pot of classic Bolognese Sauce. But it shines in fresher dishes too, like the honey-thyme vinaigrette on my Radicchio and Endive Salad. And don’t skip it in sweets: a few sprigs and some mandarin orange turn a simple Blackberry Jam into something special.