Aromatic rosemary gives a distinctive pop to meats, vegetables, and soups—and can be a surprise factor in cocktails and cookies
Resinous, aromatic rosemary gives a distinctive pine-like pop to meats, vegetables, and soups. But you can also use it as the surprise factor in cocktails and even cookies.
Cutting the pork in half speeds the cooking, but also gives diners options, since the small piece will be more cooked when you pull it from the oven.
Recipe: Rosemary Garlic Pork Tenderloin
Pork loin is slathered with resiny rosemary and set on a bed of fennel in this great main-dish choice for company.
Recipe: Rosemary Pork Roast with Fennel and Green Olives
After a day of hiking or swimming, Chef Adam Sappington (from The Country Cat in Portland) likes the simplicity of cooking a one-pot meal like this for his wife and their two young sons.
Recipe: Dutch Oven–Braised Beef and Summer Vegetables
Rosemary sprigs and garlic cloves scent rather than overwhelm the rib roast, which is otherwise seasoned only with salt and pepper.
Recipe: Beef Rib Roast with Rosemary
This method avoids the fuss of brining, but still results in a succulent, flavorful bird.
Recipe: Dry-Cured Rosemary Turkey
This dish works well with grilled pork and a salad, or as a Thanksgiving side if you take your menu in a grilled direction.
Recipe: Grilled Rosemary Sweet Potatoes
Keeping an herb garden inspired chef Dory Ford to infuse lemonade with rosemary. Turning it into a cocktail--with ginger to add a kick--seemed like the next logical step.
Recipe: Ginger-Rosemary Lemon-Drop Cocktails
Rich, buttery shortbread gets a subtle, savory twist from the rosemary in these circular-shaped cookies with a zesty frosting.
Recipe: Lemon Rosemary Button Shortbreads