Thyme

Flounder Rolls with Herbed Butter Filling

This herbed cheese dip has almost nothing else in it to mask the thyme flavor. Serve with crackers, lightly toasted pita bread, and raw vegetable sticks.

Use a mixture of green and black olives such as picholine, Niçois, and Kalamata. Soaking the olives in water for ten minutes removes excess salt.

Don't waste your time looking for green peas in this recipe. In Jamaica, you'll often hear kidney beans called peas. Locals consume "rice and peas" so frequently that some people say it should be on the nation's coat of arms. In this version — which Lezlene Brown, a cook at a villa in Ocho Rios, serves to guests and family — the Scotch bonnet chile is there to contribute only the merest hint of heat and to amplify the flavors of the other ingredients.

Most supermarkets have at least one type of spiced sausage. If you don't have the time to make cornbread, it usually is sold at BBQ restaurants and diners. This recipe is an accompaniment for Maple Ginger Roasted Turkey.

The mixture known as duxelles (diced mushrooms cooked with shallots or onions) probably dates back to the seventeenth century. It is said that the famous chef La Varenne, who worked for the Marquis d'Uxelles, created this recipe to preserve mushrooms. Serve this tart with baby greens for a light lunch, or enjoy it as a starter with a white Burgundy.

Note that the heat level of Cajun seasoning blends can vary widely. Serve with: Baby spinach salad, corn bread, and pickled okra.

This recipe can be prepared in 45 minutes or less but requires additional sitting time. Butterflied leg of lamb can sometimes get a little unwieldy. To secure loose flaps of meat, run 2 long metal skewers lengthwise and 2 skewers crosswise through the lamb, bunching the meat together. Securing the lamb this way will also help it cook more evenly.

This recipe can be prepared in 45 minutes or less.

"The recipes here reflect my British roots, but not necessarily my family traditions," writes Mairi Morrison of London, England. "Although my mother is from Scotland and my father is from Northern Ireland, I grew up in Los Angeles, where our weeknight meals were typically American: spaghetti, tacos, and burgers. It wasn't until I moved to Europe that I became really interested in food. Here in London my social life is centered around the table. I really like this dish because it is typically British, and perfect for a rainy winter evening in London." A nice side with lamb, chicken or fish dishes.

Parsley and thyme replace the usual basil in this sauce. Try it on cooked vegetables.

Make this at least one day and up to two days ahead for best flavor. This is a much simplified version of the classic smoked meat and bean cassoulet.

Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or more low-tech. The special equipment required? Two 30-gallon plastic bags and one very large (16-quart) bowl that will fit in the fridge. You'll want to get started a day ahead, because the turkey is brined for 18 to 20 hours. Stuffing this turkey is not recommended; the brine remaining in the meat may soak into the stuffing during roasting.

A nod to what could arguably be the dish of the eighties, blackened redfish. The technique works equally well with halibut.

Accompany this colorful dish with rice pilaf and baby peas with pearl onions. The kicker: spice bars and orange slices.

Pair this with a crisp French Chablis, the Chardonnay-based white from Burgundy.