903 rosemary recipes

Homemade chicken and dumplings from scratch with fluffy parsley-flecked dumplings steamed right on top of herb-simmered broth. Pure comfort food that fills the kitchen with the smell of thyme and rosemary.

Focaccia with Parmesan, rosemary, and olive oil baked on a cornmeal-dusted sheet until golden and crusty. A simple yeast bread with a one-hour rise and just a handful of ingredients.

Leg of lamb Nicoise marinates butterflied lamb in a Provencal paste of anchovy, garlic, rosemary, thyme, and red wine vinegar. Broiled or grilled to a juicy pink center for a Mediterranean dinner.

Canned white beans with ham knuckle, fresh herbs, lemon zest, and maple syrup bake into a shortcut version of classic baked beans. Ready in half the time with layers of flavor from thyme, rosemary, and Dijon mustard.

Flour-dusted turkey cutlets sauteed golden in olive oil, then sauced with Marsala wine, chicken broth, scallions, garlic, and rosemary. This lighter spin on classic Marsala is on the table in 30 minutes with restaurant-worthy flavor.

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.

Great turkey, with the herb, after roasting, very yummy!

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

A tasty and scrumptious seafood pasta dish that will have you hooked from the first bite to the last!

A layered casserole of spiced tomatoes, sweet corn, bell pepper, and onion with breadcrumbs and melted cheese baked until bubbly and golden. The ultimate garden-to-table side dish.

French braised chicken in red wine with Madeira-soaked prunes, caramelized pearl onions, and crispy bacon. An overnight marinade builds deep, layered flavor worth every minute.

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.

New England lamb bake is a rustic one-pot supper: tender braised lamb with leeks, carrots and herbs under a golden, buttery potato crust. A hearty cold-weather casserole, lamb hotpot New England style.

Classic French country pate with veal, pork, chicken livers, and duck breast marinated in white wine and baked in a terrine. A two-day charcuterie project worth the wait.

Stuffed polenta with meat sauce: two layers of Parmesan polenta sandwiching a meaty tomato-basil sauce and mozzarella, baked hot until bubbly. A lighter Italian alternative to lasagna.

Spiced marinated shrimp poaches in olive oil with 30 cloves of garlic, lemon, paprika, and rosemary. Make-ahead Spanish gambas-style appetizer that mellows and deepens overnight in the fridge.