Rosemary

Nutrients are lost when ingredients boil, so steep this cold-and-flu-buster at a relatively low temperature.

This is a true weekend-long project—and that's a good thing. Seasoning, cooking, and crisping the meat over the course of three days mean you don't have to spend hours in the kitchen the day you're hosting a big meal. In fact, the extra time your pork spends in the refrigerator only improves the taste. This is the perfect-for-a-party pork that gives you plenty of time to drink a beer and watch (or play) a game or two before grilling up crispy, tender slabs of pork shoulder for a crowd.

Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

Bucheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

Charred Rosemary–Infused Vodka Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland.

Beloved for a reason, this bird is brined and then air-dried in the refrigerator for the crispiest, most flavorsome turkey skin ever.

Prep the savory hash and refrigerate in individual ramekins for a quick and 
easy breakfast; just top with an egg and bake.

These knobby-looking tubers (a.k.a. sunchokes) are sweet and nutty when browned. Balsamic vinegar smacks some sass into them.

Brining the nuts with herbs and some spice infuses them from the inside out, and the long roasting time gives them extra toasty flavor.

This super simple dough comes together in a food processor. For best gluten development and flavor, let the dough rest overnight in the fridge.

Make sure you keep your grill at a steady medium-level heat; if it's too hot, the chicken will char without cooking through.

A great way to make use of a glut of summer herbs, this mix suits any grilled meat.

Rosemary, both herbal and floral, elevates the flavor of the Concord grape, while black pepper adds spiciness.

This is an interesting twist on our beautiful soda bread. Look for dried cranberries in the larger supermarkets or any health food shop should stock them. This is my favourite bread that we serve as part of our bread selection in the evening.

To faithfully re-create this cocktail, do as Nostrana does and seek out blue plum brandy from Oregon's Clear Creek Distillery.

My elementary school grapefruit, all grown up. I like the low notes of the dried chiles and rosemary against the sweet-tart citrus.