This deeply savory, slightly tangy, and aromatic condiment can be folded into or sprinkled onto your food for a big hit of flavor. It's 100% vegan and designed to take the place of Parmesan in a pasta dish, but it's also great sprinkled on salads, sandwiches, roasted meats, grilled fish, burgers, or pizza. Anywhere you want extra savory flavor.
'rosemary' on Serious Eats
It's difficult to make good bread today, but it's darned easy to make hot, fresh, world-class bread tomorrow. This focaccia, topped with olives, rosemary, and pistachios, requires no kneading or stretching and results in a crisp, olive oil-scented crust and a puffy, moist, well-risen internal crumb with just the right amount of tender chew.
The savory Mediterranean flavors of olive and rosemary make these roasted cashews an addictive snack.
The caramely depth and toned-down tartness of seared lemon is a total game-changer in this make-ahead gin cocktail that's great for crowds.
This slightly savory shrub has woodsy rosemary flavors and a hint of citrus. It's great over ice with gin and a bit of seltzer, but it's also refreshing without the booze.
Tender scones are flavored with lemon juice and zest and given a hint of piney flavor with rosemary.
An easy, hearty, sausage and kale soup with black eyed peas, flavored with rosemary and lemon zest.
Desserts for Every Season uses Concord grapes and rosemary to make a chewy, sweet-salty indulgence of a bread.
Herbaceous and tart, this is a cocktail drinker's sangria. Rosemary and gin add a layer of herbal complexity against the sweetness of white peaches.
When steeped in hot water, nettles make a super-savory infusion that is a great pairing for the slightly spicy rosemary.
Roasting green grapes brings out their natural sweetness and makes them a perfect filling for these rustic tarts.
Syllabub is an old English sweet cream dessert, whipped and curdled with spirits, citrus, or both. The Lee Bros. Charleston Kitchen provides a recipe for a chilled cream cloud flavored with sherry and lemon.
Ok, so maybe it's a bit of a carb overload, but potato on pizza is truly great, especially when the potato slices brown and crisp around the edges and the dollops of mashed potato come out crusted and golden, like these ones do.
Baking this dish takes the hard part (ie the flipping) out of making frittata. Olives and Pecorino Romano cheese add a salty bite while rosemary keeps it earthy.
Mere minutes of work result in a smooth and creamy bean dip with lemon and rosemary creating a crowd-pleasing herbal, zesty, and fresh flavor.
Another perfect small-kitchen, busy-life holiday dinner for two: individual roast birds smothered in garlic and rosemary, wrapped in crispy prosciutto, and served with all-Italian white beans.
When Josh Pearson of Sepia in Chicago first created this tequila-based drink, it was intended to be served with Australian sparkling wine (south by southwest, get it?). But when supplies of the stuff became unreliable, Sepia switched to Moscato d'Asti as the topper for this ongoing crowd favorite.
Because of their dainty size, lamb chops make for a great finger food to serve alongside a beer or glass of wine. Each chop provides a succulent two or three-bite serving of lamb—and on top of that, the rib bone makes for a convenient built-in handle. Although corn dogs, kebabs, and satays all make for great bar bites in their own right, there is no other meat-on-a-stick option more elegant than a lamb rib chop.
Grilled lemonade. Yeah, that's a thing, and it's incredible.
This cocktail recipe comes from Tom Macy, and is served at Back Forty in NYC. It's refreshing, herbal and unusual.