Recipes with rosemary leaves

Traditional Irish stew with cubed lamb, potatoes, carrots, and onions simmered slowly with a bouquet garni of bay, thyme, and rosemary. The simple cottage-kitchen recipe that defines Irish home cooking.

This is a very nice mushrooms recipe, very light and nutritional. It is also a good accompaniment too.

Crustless potato pizza with thin-sliced potatoes, rosemary, garlic, red pepper, and melted provolone and Parmesan. No dough needed for crispy, golden, cheesy results.

Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.

The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner.

Rosemary scones with fresh herbs, plump raisins, and a crackly sugar-crusted top. The piney rosemary plays beautifully against sweet currants and rich cream for a tearoom-worthy bake.

A quick and easy white bean dip that’s ready literally in minutes.

Red clam sauce with canned clams, tomato paste, lemon juice, rosemary, and thyme simmered for 15 minutes. A quick Italian-American pasta sauce served over linguine with parmesan.

Garlic almond spread with roasted garlic, cream cheese, sour cream, toasted almonds, and whipped cream folded in for a light, airy texture. A rich party appetizer.

Tuscan white bean topping with cannellini beans, rosemary, carrots, and celery simmered in broth. Spooned over baked Idaho potatoes with Parmesan.

Grilled butterflied leg of lamb rubbed with olive oil, dried rosemary, and lemon zest. Four ingredients, grilled to pink, and finished with butter for a showpiece roast.

Whole wheat focaccia flavored with rosemary, honey, and olive oil, topped with garlic butter, sun-dried tomatoes, and parmesan. A rustic Italian flatbread with a heartier grain backbone.

Broiled chicken quarters rubbed with pressed garlic and rosemary, basted with chicken broth and topped with slivered garlic. A simple, 5-ingredient garlic-forward roasted chicken.

Easy Italian mushroom spaghetti sauce built from fresh roma tomatoes, tomato paste, and four herbs, simmered with plenty of mushrooms. Vegetarian as-is, or add meatballs or browned beef.

Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.

Provencal braised beef marinated overnight in red wine with garlic, cloves, allspice, and vinegar, then slow-braised with bacon, carrots, brandy, and orange zest. A deeply flavored French country casserole.