Rosemary

The steak served at Chamberlain's Prime Chop House in Dallas, Texas, is flavored with a soy sauce and honey marinade. Pour a Merlot with dinner, and serve a spice cake with peach ice cream for dessert.

The versatile, easy-to-make puree, in this recipe also adds terrific flavor to sandwiches, pizzas and pastas. Olivada is an olive spread, sometimes called black olive cream, and is available at Italian Markets, specialty foods stores and some supermarkets.

The perfect accompaniment to grilled fish, chicken or meat. Try cooked bell peppers, mushrooms and onions over the coals, too.

We don't recommend doubling the sauce ingredients if you're cooking for more than two people — the sauce will lose its intensity. Instead, you may want to make two batches. Active time: 35 min Start to finish: 1 1/4 hr

Leftover onions keep in the refrigerator for about two weeks.

Offer grilled zucchini slices and a deli pasta salad alongside. Dessert? Berry tartlets from the bakery.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

A rich, delicious stove-top side dish with a silky texture. This pairs especially well with the Porcini-Rubbed Turkey with Shiitake-Madeira Gravy — or grilled steaks on any other day in November. You can make the potatoes eight hours ahead and reheat them just before serving.

This simple but sophisticated preparation is the star of the Thanksgiving table. Watch how to prepare and carve your bird with our streaming video demonstration.

Can be prepared in 45 minutes or less.

Serve the roast beef and the mayonnaise on their own, or put assorted breads alongside so that guests can make little sandwiches.

Rosemary and peppercorns in the bouquet garni give an unexpected kick to this chilled dessert, which is elegant on its own or spooned over vanilla ice cream or yogurt.

Can be prepared in 45 minutes or less but requires additional unattended time.

Fast-rising yeast makes this bread a snap to prepare. A dry red wine, like Chianti, is ideal with this Italian-accented menu.

For hearty appetites allow 1 pound of filet for each guest. Be sure to get whole, not sliced, filet. Ask the butcher to lard the filets for you, or if you have a larding needle you can do it yourself.

Rehydrating dried cherries in hot water turns them plump and juicy—exactly what you want scattered throughout a rosemary-scented pan sauce for pork chops.