Rosemary

Double up on the topping and save half for later. Baked on its own, it’s great with yogurt.

Our favorite new beauty products are made of vegetables—no surprise there.

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

Whip this up with whatever you have in the fridge already

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.

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

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.

Named for their town of origin in Massachusetts, Concord grapes thrive in colder climates. They start appearing at farmstands in early September.

You can add dried herbs directly to anything, but infusing them into salts and sugars further extends their shelf life. Use the infusions throughout the year for cooking, grilling, and baking. The possibilities are endless.

How do you make iced coffee even better? Add rosemary simple syrup, cream, and shake it up, baby.

Have more fresh herbs than you know what to do with? From big green salads to compound butter to simple syrup, here are 11 great ideas.

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 also makes a tasty spritzer—use club soda in place of water.

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

Kachka offers a variety of flavored vodkas, including this smoky collaboration with the chefs at Ox in Portland. For a floral take, replace the charred rosemary with ¼ cup loose dried chamomile (or 8 tea bags).

When making this roast duck recipe, don't forget to save all that precious rendered duck fat.

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.

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

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.

This roasted rosemary chicken recipe calls for a quartered chicken, but you can pan roast three pounds of thighs, breasts, or drumsticks if you prefer.