Rosemary

Add a salad and your meal is set. Or serve small squares for an appetizer.

Since the beans need to soak overnight, be sure to begin one day ahead. Spicy Italian sausage is a good substitute for the chorizo.

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner." Pureeing the soup gives it a smooth richness — without any cream.

Usually broiled or grilled, flank steak is cooked on the stove here, then topped with a garlicky rosemary and mushroom ragout.

For an extra special look, pick up a mix of white, red, and purple baby potatoes.

The pork and figs need to marinate overnight, so be sure to begin one day ahead.

Brasato al Barolo There is a bit of a contradiction inherent in this homey dish: Barolo isn't exactly a cheap cooking wine. Not to worry: The less-expensive bottles recommended below will produce an equally unctuous result.

Standing rib roast is a special event; it's also surprisingly easy to make. This version gets a spice rub and a rich, earthy sauce that can be largely made ahead.

Begin marinating the olives at least two and up to five days ahead.

It's all about the interplay between cake, syrup, and pears in this sophisticated dessert. The rosemary syrup would also be delicious in a cup of tea.

This uses store-bought gravy and can be done a day ahead.

This elegant soup doesn't look or taste anything like leftovers.

Sweet caramelized onions and pungent blue cheese make a good pair in this simply elegant appetizer.

With today's leaner pork, the traditional crown roast technique (which requires cutting between each rib chop to form the "crown") tends to produce overcooked meat before the bone end is done. So instead, ask the butcher to french the bones of two rib racks and present them back-to-back.

This drink was featured as a Cocktail of the Month.

Chef Rathbun's method of roasting a turkey involves brushing the skin and packing the cavity with butter, then starting the roasting at a relatively high temperature — 450°F. As the turkey browns, the butter and turkey fat melt and pool under the grate, eliminating the need to add water to the pan juices. After 40 minutes, the oven is turned down to 350°F and the buttery drippings are used as a basting liquid. This technique seals in the bird's natural juices, producing crisp, golden skin and moist meat.