903 rosemary recipes

Tuna and bacon quiche skips the pastry crust and bakes flaked tuna, smoky bacon, and onions in a rosemary-scented egg custard. Crustless, low-carb, ready in 50 minutes. Brunch or a light dinner with one shallow dish.

Grilled Cornish game hens marinated in lemon juice, olive oil, and coarsely crushed black pepper with a rosemary sprig tossed on the coals for smoke. Simple, elegant grilling.

Mediterranean roast chicken marinates two whole birds overnight in lemon, olive oil, garlic, and rosemary, then roasts with new potatoes and green olives. One-pan Sunday supper for a crowd.

Roasted Rack of Lamb with Black Olive Sauce (Postrio's) recipe

Welsh trout and bacon (Brithyll a Chig Moch) stuffs whole rainbow trout with fresh herbs and butter, wraps it in bacon, and bakes it in foil. Simple, rustic, and brilliant.

Pizza bianca is the Roman white pizza topped with olive oil, sea salt, sliced garlic, and fresh rosemary. No tomato, no cheese, just crackly crisp dough.

Lemon baked fish fillets with butter, fresh lemon juice, lemon zest, and rosemary. A light, simple weeknight dinner using flounder or haddock, ready in 35 minutes.

Butterflied leg of lamb rubbed with garlic, rosemary, black pepper, and olive oil, marinated overnight and grilled over wood or charcoal. A show-stopping 6-ingredient main.

Rosemary kissed lamb and shallot skewers for the barbecue.

Roasted mallard duck with turnips, basted in pan juices with a rosemary and bay leaf herb bouquet. Best served medium rare with pale rose juices.

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.

Mediterranean olive bread shaped into a rustic ring: store-bought pizza dough kneaded with kalamata olives and fresh rosemary, brushed with olive oil and baked golden. A four-ingredient cheat that tastes like a bakery loaf.

Warm, soft in the inside, crispy and tasty on the outside. A great side dish that goes well with any kind of main course.

A traditional seasoning that is perfect for meats and vegetables.

Whole roasted chicken stuffed with garlic under the skin, cooked in one pot with carrots and potatoes. Five ingredients, zero fuss, dinner done.

Spring vegetables baked in parchment parcels with toasted hazelnuts, herbs, and a red wine vinaigrette. A French en papillote vegetable preparation served alongside lemon tagliatelle for an elegant vegetarian main.