Rosemary

Ideal for starting the night, this cozy concoction blends apple cider with a hint of burnt orange and rosemary.

Psyllium husk is the game-changing ingredient that transforms this easy focaccia recipe from “good for gluten-free” to “absolutely amazing.”

Reinvigorate your classic wine-braised chicken by swapping out a standard white wine for a zippy orange varietal sweetened with orange juice.

If you’re a fan of Italian focaccia, give fougasse, its cousin from the South of France, a try. Its chewy texture and signature leaf pattern are irresistible.

Subtly sweet and a smidge savory, this cake is an ideal on-the-go breakfast or afternoon pick-me-up.

In case the blood orange caramel cascading over this cake isn’t tempting enough, the tender crumb is also delicately perfumed with woodsy rosemary sugar.

Our never-fail turkey is excellent in every way that other turkeys often fall short. Period.

We gave biscuits the Thanksgiving treatment by packing these with classic stuffing flavors like sage, rosemary, fennel seed, and scallion.

Lime juice and fresh rosemary give this fizzy-frothy mezcal cocktail plenty of citrusy and herbaceous notes—a small prayer of brightness for the summer ahead.

We made it our business to create an excellent gravy with store-bought broth—no ham hocks, chicken parts, or hours-long simmering involved. You're welcome.

This goes out to all those whose Thanksgiving isn’t Thanksgiving without a craggy-topped, herb-infused, crusty-bread-based stuffing.

Figs bathed in butter and sugar bring a sweet, tawny balance to tangy cranberries.

Starting with store-bought puff pastry for this recipe means these crispy, buttery, savory palmiers only look hard.

Cutting the meat into two smaller pieces reduces cooking time, but it’s the roast first, brown later “reverse sear” that’s game-changing in this recipe.

Brown butter and rosemary are the ultimate, timeless pairing for sweet potatoes. Making your own breadcrumbs from sourdough bread shoots this recipe into all-star status, but using store-bought in a pinch is perfectly fine too.

Apple and cheddar met on a cheese board, realized they both dreamed of someday turning into a deep-fried doughnut, and ran off to do just that.

This all-star topper can gussy up anything: steak, roasted potatoes—even a citrus salad.

There’s no law that says watermelon salads must incorporate feta. This renegade combination is at once sweet, tart, and savory—the kind of dish that’s as comfortable at the breakfast table as it is at a potluck.

The salt acts as an abrasive to help break down the herbs. The mixture is quite salty as a result, so season sparingly at first, then to your liking.

This recipe comes from the December 1989 issue and is part of our Thanksgiving Hall of Fame series. Orange-rosemary butter is spread under the turkey skin to melt during roasting; it produces a moist and aromatic bird.