Rosemary

Rosemary and black pepper make this bread anything but typical. Wedges are delicious with plenty of butter and your favorite preserves.

We are happy to announce that Bev Jones has won our November "Cook the Cover" contest with her delicious variation on our Miso-Rubbed Turkey with Turkey Gravy. Bev Jones explains her variation:
This will be the juiciest and most flavorful turkey ever! I wanted to give my larger 19-lb turkey a little extra zip by adding rosemary and other herbs to the miso butter. I used all of the butter under the skin, since my turkey was bigger and no basting is required. After rubbing the butter under the skin, I placed red bell pepper rings with a lemon slice in the center of each under the skin for extra flavor and a nice presentation. I also cook all of my turkeys in those clear oven roasting bags you find in the grocery store. I have never been disappointed — no basting, juicy, flavorful, nicely browned, and it cuts the cooking time way down! You don't need as much turkey stock because there is so much juice from the turkey. I like cornstarch for thickening because I like a more clear-looking gravy. This turkey turned out to be spectacular and a real hit with all the family.

An autumnal, herbaceous twist on the Martini.

These beefy bites are filling enough to stand in for a meal.

Contrary to popular opinion, Thanksgiving turkey, when not butter-basted, can be a healthful centerpiece to the meal. It's a superb source of lean protein, B vitamins, magnesium, and potassium. To add flavor without adding fat, this recipe uses a garlic-herb rub and a small amount of grapeseed oil, which raises good cholesterol. Another calorie-saving trick: In the gravy, roasted garlic replaces most of the fat from the drippings.

This meltingly tender jelly is to that stuff in the can what a fine Barolo is to supermarket cooking wine.

The grapes and vinegar cook down into a sweet, complex sauce. What to drink: A deep, concentrated red. Try: Rosenblum Cellars 2003 Zinfandel, Richard Sauret Vineyards, Paso Robles ($20).

Fougasse is a favorite in southern France. It is said that the holes cut into the flatbread served a very specific purpose — they allowed a field worker to slip his arm through and carry the bread to work along with his tools. Serve this with the Bourride or as an appetizer, brushed with a little olive oil.

While this calls for four herbs, just one or two—rosemary and thyme, for example—would be fine.

This syrup is perfect for French toast.

Simple but elegant, this dessert makes a refreshing finale to dinner on a hot summer evening.