Recipes with rosemary leaves
812 recipes
Rosemary Bacon with Creamy Grits
Rosemary-scented bacon over creamy Parmesan grits. A Southern brunch upgrade that pairs crispy oven-roasted bacon with silky stone-ground grits in under 30 minutes.
Herb Focaccia
Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.
Rosemary Onion Focaccia
Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.
Chicken Rosemary
Rosemary fried chicken dredges chicken pieces in seasoned flour with crushed rosemary, then pan-fries until golden and crisp. The 30-minute crusted chicken with herbal flair.
Processor Parmesan Bread
Quick Parmesan bread made in the food processor with whole wheat flour, buttermilk, rosemary, and marjoram. Savory, herby, and on the table in 40 minutes.
Spanish Onion Torte
Caramelized Spanish onions slow-cooked in red wine, mixed with grated potatoes, Parmesan, rosemary, and yogurt, then baked into a golden torte. Vegetarian and elegant.
Croquettes De Couscous Et Pois Chiches
These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.
Warm Porcini Soup
Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.
Herb-Rubbed Turkey Breast with Fig & Apricot Stuffing
Herb-Rubbed Turkey Breast with Fig & Apricot Stuffing recipe
Irish Stew Casserole
Traditional Irish stew casserole with lamb, potatoes, onions, and rosemary layered and slow-baked for 8 to 10 hours. The potatoes dissolve into a thick, silky broth.
Kuttle Soup From Tessin
Swiss kuttle soup from Ticino: a rustic Alpine tripe soup with carrots, leeks, celeriac, cabbage, bacon, red wine, and parmesan. Old-country comfort food at its most honest.
Coq Au Vin Aux Pruneax
French braised chicken in red wine with Madeira-soaked prunes, caramelized pearl onions, and crispy bacon. An overnight marinade builds deep, layered flavor worth every minute.
Cold Glazed Salmon
Whole cold glazed salmon baked in wine with fresh herbs, chilled overnight and finished with fish aspic and turnip flower decorations. A stunning centerpiece for buffets and celebrations.
Veal Steak Milan
Butter-browned veal steaks simmered in white wine with rosemary and a hint of umami from Mei Yen seasoning, finished with sautéed mushrooms folded into a lush sour cream sauce. Comfort food with continental flair in one hour.
Spiced Oil
A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.
Herb Crusted Chicken with Mustard Butter
Herb crusted chicken breasts with a 7-herb spice crust, pan-sautéed in butter and topped with a make-ahead Dijon and coarse-grain mustard compound butter. Ready in 30 minutes.
Rosemary-scented bacon over creamy Parmesan grits. A Southern brunch upgrade that pairs crispy oven-roasted bacon with silky stone-ground grits in under 30 minutes.
Herb focaccia with rosemary and olive oil, made from scratch with a simple yeast dough. Golden, dimpled, and pillowy soft with crispy edges.
Onion and rosemary focaccia: classic Italian flatbread with finger-dimpled olive oil top, soaked-and-sautéed sweet onions, kosher salt, and crushed fresh rosemary. Crusty edges, pillowy interior.
Rosemary fried chicken dredges chicken pieces in seasoned flour with crushed rosemary, then pan-fries until golden and crisp. The 30-minute crusted chicken with herbal flair.
Quick Parmesan bread made in the food processor with whole wheat flour, buttermilk, rosemary, and marjoram. Savory, herby, and on the table in 40 minutes.
Caramelized Spanish onions slow-cooked in red wine, mixed with grated potatoes, Parmesan, rosemary, and yogurt, then baked into a golden torte. Vegetarian and elegant.
These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce.
Warm porcini soup turned into a silky, airy foam: porcini and portobello cooked down with white wine and cream, blended smooth, strained, then charged in an iSi whipper for a cloud-light mushroom espuma.
Herb-Rubbed Turkey Breast with Fig & Apricot Stuffing recipe
Traditional Irish stew casserole with lamb, potatoes, onions, and rosemary layered and slow-baked for 8 to 10 hours. The potatoes dissolve into a thick, silky broth.
Swiss kuttle soup from Ticino: a rustic Alpine tripe soup with carrots, leeks, celeriac, cabbage, bacon, red wine, and parmesan. Old-country comfort food at its most honest.
French braised chicken in red wine with Madeira-soaked prunes, caramelized pearl onions, and crispy bacon. An overnight marinade builds deep, layered flavor worth every minute.
Whole cold glazed salmon baked in wine with fresh herbs, chilled overnight and finished with fish aspic and turnip flower decorations. A stunning centerpiece for buffets and celebrations.
Butter-browned veal steaks simmered in white wine with rosemary and a hint of umami from Mei Yen seasoning, finished with sautéed mushrooms folded into a lush sour cream sauce. Comfort food with continental flair in one hour.
A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.
Herb crusted chicken breasts with a 7-herb spice crust, pan-sautéed in butter and topped with a make-ahead Dijon and coarse-grain mustard compound butter. Ready in 30 minutes.
