Cooking with Rosemary
Enjoy the pronounced lemon-pine flavor of rosemary in our collection of tasty, herb-filled recipes.
Rosemary is suitable for both use as a landscape plant and a culinary herb. When using it in the kitchen, fresh is best to ensure a heavenly smell and delightfully fresh taste.
First up is our Honey-Almond Focaccia with Rosemary. Infusing the olive oil and almonds with rosemary’s woodsy flavor gives this sweet and salty focaccia an irresistible earthiness. Use fresh rosemary, not dried.
Rosemary is a strong, pungent herb that does well with heavy, rich beef dishes, and this rosemary-Dijon combination smells heavenly. Getting the perfect crust on the roast is important. Serve with roasted potatoes to soak up the juices and a lighter side, such as steamed green beans, or pair it with a medley of grilled vegetables.
Rosemary lends evergreen essence, while olive oil enhances the flavor and maintains the moist texture of this Mediterranean-inspired cake. You can prepare it up to 2 weeks ahead and freeze, unglazed; top thawed cake with glaze before serving to your guests.
This simple twist on the traditional kir royale blends tart-sweet pomegranate juice with subtle herbal notes from a rosemary-infused syrup. Float rosemary leaves on the drinks for a pretty garnish.
Look for bags of colorful baby potatoes, which cook quickly. If you can't find them, use halved fingerling potatoes. Squeeze the soft roasted garlic out of the skins, and enjoy with the potatoes.
The sweet and savory scent will overtake your kitchen while this pork roulade bakes in the oven. It looks a little fancy but, trust us, it's much easier than it looks.
Shrimp scampi is an easy way to enjoy Italian cuisine at home. Threading olive oil-marinated shrimp on rosemary-branch skewers imparts a subtle herb flavor to the dish and a fantastic scent to your table.