Recipes with rosemary leaves

Duck liver mousse with port and cognac, set in a flavored aspic jelly base. A classic French masterchef pate, sliced and served on toasts as a refined first course.

Juicy slow cooker turkey breast seasoned with rosemary, thyme, and paprika, served with a silky homemade tarragon cream sauce. A hands-off crockpot dinner for 6.

Rosemary raisin bread baked in a bread machine with olive oil, milk and eggs for an enriched loaf. The savoury-sweet pairing of piney rosemary and plump raisins makes this a unique sandwich or breakfast bread.

Fresh Spanish chicken stir-fry loaded with tomatoes, mushrooms, black olives, and herbs over brown rice. Healthy one-pan dinner bursting with vegetables.

Gefullte Kalbsbrust is a German stuffed veal breast filled with ground beef, pork, breadcrumbs, and nutmeg, then braised in a paprika-rosemary broth with whole cloves and bay leaves.

Italian raisin bread for the bread machine: a savory-sweet loaf with golden raisins, pine nuts and fresh rosemary baked right into a soft eggy crumb. Drop in, hit start, add raisins on the beep.

Bubbly, melty crab canapes on crispy melba rounds with Jarlsberg cheese and a hint of dry mustard. Ready in 25 minutes for effortless entertaining.

Roasting is one of the best cooking methods for optimizing root vegetables' flavor. Unlike boiling, where water dilutes some of the vegetable's flavor, roasting intensifies it.

Long, slow simmering of meat and herbs produces the base for this incomparable sauce.

Everyone loves a savory stew, so try this simple recipe that uses carrots, potatoes, apple cider and succulent pork.

Alaskan spot prawns simmered with cannellini beans, garlic, rosemary, and Roma tomatoes, finished with extra virgin olive oil. Rustic Italian-coast cooking with sweet head-on prawns.

Turkey primavera with browned turkey tenderloin cubes in a hearty tomato-beef broth sauce with mushrooms, green peppers, and herbs. Served over fettuccine or spaghetti with Parmesan.

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

Oven-fried mustard chicken coated in Dijon, garlic, and rosemary, then crusted with crushed bran flakes and Parmesan. Crispy outside, juicy inside, no deep frying needed.

Honey lemon rosemary chicken brushes a four-ingredient glaze of honey, lemon juice, rosemary, and red pepper flakes over chicken breasts. Sticky, herby, and weeknight-easy.

Lamb chops Madrid sears herb-rubbed rib chops, then crowns them with a sweet-savory glaze of dry sherry, dried apricots, and brown sugar. A Spanish-inspired lamb dinner that comes together in one pan.