885 rosemary recipes

Pounded chicken cutlets pan-seared in butter, topped with ham and provolone, then finished in a Marsala mushroom sauce. Two Italian classics collide in one skillet.

Pheasant Amerind with poached then roasted pheasant halves in a mushroom pan gravy with thyme, rosemary, and chopped black walnuts.

Grilled Sicilian involtini with beef pounded thin, stuffed with Pecorino, pine nuts, currants, and parsley, then skewered on rosemary sprigs and grilled fast.

Turkey legs braised Provencale-style with tomatoes, olives, almonds, rosemary, garlic, and white wine. A rustic French one-pot braise with Mediterranean flavors.

Braised game birds browned in olive oil, then slow-baked with wildfowl stock, honey, rosemary, and yogurt into a rich pan sauce. Served over wild rice.

Mititei are traditional Romanian skinless beef sausages seasoned with garlic, rosemary, cloves, and baking soda for a tender bite. Grilled until crisp and brown on the outside.

Italian pasta e fagioli with navy beans, ditalini, and a tomato-rosemary broth. The classic peasant soup made one-pot, thick, hearty, and ready for grated cheese on top.

Lean pork breakfast patties made with ground pork loin, bran flakes, apple juice, fennel, and rosemary. Broiled sausage patties with Italian-herb flavor and less fat than store-bought.

Paper-thin Italian crepes from Emilia-Romagna, spread with a savory lardo-prosciutto-rosemary paste and showered in Parmigiano-Reggiano. Rustic, rich, and utterly addictive street food you can make at home.

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.

Salmon confit gently poached in duck fat with lemon and thyme, served with roasted shallots, garlic, and a velvety red wine reduction. Restaurant-quality at home.

This is a very nice mushrooms recipe, very light and nutritional. It is also a good accompaniment too.

Silky chicken liver pate with brandy, mushrooms, shallots, and fresh herbs. A quick, elegant appetizer that's ready to chill in under 30 minutes.

Italian-style hot fish pickle made from canned tuna, salmon, or anchovy mashed with white wine, vinegar, olive oil, garlic, and Mediterranean herbs. A bold spread for crackers, crostini, or pasta.

Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.

Angelo's Milanese: thin breaded steak pan-fried golden, then simmered in a garlicky tomato sauce with dried chili, lemon peel, and rosemary. Italian-American comfort dinner.