Your holiday table, with one small twist

sage+rosemary

1. Start with 1 teaspoon fresh rosemary, chopped very fine (or 1/2 teaspoon dried, crushed between your fingers) for a 9x13 pan of stuffing.
2. Stir it in with the sage before baking. Rosemary is strong, so start small.
3. Try it on part of the batch first.

397 recipes use sage with rosemary.

sage+lemon

1. Start with finely grated zest of half a lemon for a 9x13 pan of stuffing.
2. Zest only, no juice. Grate it into the melted butter before you mix the butter into the bread. Zest gives the lemon smell without the sourness of juice.
3. Try it on part of the batch first.

535 recipes use sage with lemon.

sweet potato+pomegranate

1. Start with 2 to 3 tablespoons of pomegranate seeds per 2 pounds of sweet potatoes.
2. Sprinkle them on top just before serving. They add a tart pop against the sweetness.
3. Try it on part of the batch first.

At least 10 recipes use sweet potato with pomegranate.

ginger+orange

1. Start with finely grated zest of 1 orange per batch of about 3 dozen cookies (or one 9x9 pan of gingerbread).
2. Rub the zest into the sugar before you cream it with the butter. If your recipe melts the butter instead, stir the zest into the molasses mixture.
3. Try it on part of the batch first.

1,299 recipes use ginger with orange.

ginger+rosemary

1. Start with 1/2 teaspoon fresh rosemary, chopped very fine (or 1/4 teaspoon dried, crushed), per batch of about 3 dozen cookies.
2. Beat it in with the butter and sugar so it spreads evenly. The idea is a gentle piney note, not a savory herb.
3. Try it on part of the batch first.

95 recipes use ginger with rosemary.