Perhaps more than any other, rosemary is considered the cold weather herb, going with just about everything we eat come fall and winter. When you think about it, rosemary is impressive stuff. It lasts a crazy long time in the fridge (far more than any other herb) and it's the only culinary herb in the Western canon that we infuse into food more than actually eat.
But for such a such a powerful, unique herb, our common uses for rosemary are fairly old-fashioned. Don't get me wrong, I have no problem with adding some rosemary to stock or stuffing it in a chicken to roast with potatoes. It's just that an ingredient with such potential deserves a little reinvention.
So here are some tips and tricks—off the beaten path but in no way revolutionary—for some new roads to take with rosemary (and to use up your leftover supply).