Recipe Roundup

38 Recipes Packed and Perfumed With Rosemary

Earthy and pungent, this fragrant herb packs a serious punch.
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Photo by Peden + Munk
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    Photo by Peden + Munk
    1/38

    Steak au Poivre

    Bright, piquant green peppercorns and a flambéed splash of Cognac make this classic French sauce a fun and festive dinner you can achieve any night of the week.

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  • Photo by Chelsea Kyle, Food Styling by Judy Mancini
    2/38

    Low-Fuss Crispy Roast Chicken

    Rendering fat trickles from the chicken as it roasts onto a bed of sliced potatoes and onions, resulting in a deliciously crisp and juicy low-fuss bird with a built-in side dish.

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  • Photo by Chelsea Kyle
    3/38

    The Spring Forward

    Infuse vodka with rosemary now so that you can enjoy this citrusy cocktail whenever the mood strikes.

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  • Photo by Alex Lau
    4/38

    Coconut and Crispy Chickpea Trail Mix

    The beauty of this mix is that it can be deployed lots of ways. Eat it out of hand as an upgrade to the usual cocktail nut or pretzel offering, or spoon it over plain yogurt as a savory topping. It can also be tossed into a bowl of salad greens or as a stir-in for a puréed soup.

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  • Photo by Chelsea Kyle, Prop Styling by Nathaniel James, Food Styling by Anna Hampton
    5/38

    Rosemary and Garlic Roasted Potatoes

    Rosemary's piney scent is so particular you could never mistake it for any other herb. A handful of sprigs mingle with garlic to cast a spell over roasted potatoes, resulting in something that's just right on a winter night.

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  • Photo by Andrew Purcell, Prop Styling by Paige Hicks, Food Styling by Carrie Purcell
    6/38

    Leg of Lamb With Garlic and Rosemary

    It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

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  • Photo by Chelsea Kyle, Food Styling by Anna Stockwell
    7/38

    Pork Chops With Fig and Grape Agrodolce

    Fresh figs and grapes cooked in balsamic vinegar and honey make an addictively sweet and sour sauce for pork chops in this seasonal dinner.

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  • Photo by Chelsea Kyle, Food Styling by Anna Billingskog
    8/38

    Quick Thanksgiving Turkey With Lemon-Garlic Butter

    What's the fastest way possible to roast a turkey for Thanksgiving? Skip the whole turkey: instead, roast bone-in breasts and legs. (If you don't want to butcher a turkey yourself, you can buy them in individual pieces or have your butcher break a whole bird down for you.) Once you put the pieces in the oven, they cook in about 1 hour and 15 minutes, and are so much faster and easier to carve and serve.

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  • Photo by Chelsea Kyle, Food Styling by Rhoda Boone
    9/38

    3-Ingredient Garlic-Herb Grilled Chicken Wings

    Combine garlic and your favorite hardy herbs like rosemary, thyme, or oregano, for a marinade that's quick, easy, and oh-so-delicious on these grilled wings.

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  • Photo by Chelsie Craig, Food Styling by Claire Saffitz
    10/38

    Slow-Cooked Cherry Tomatoes With Coriander and Rosemary

    Douse ripe cherry tomatoes in lots of olive oil and slow-roast to golden deliciousness. Then use it as pasta sauce, a topping for bruschetta, a grain bowl addition, a side to scrambled eggs...we could go on and on.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    11/38

    Burnished Potato Nuggets

    Any cooking oil or rendered fat will work for making these supremely crunchy potatoes. Bonus: The fluffy insides are perfect for sopping up gravy.

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  • Photo by Chelsea Kyle, Prop Styling by Beatrice Chastka, Food Styling by Anna Billingskog
    12/38

    Christmas Pork Tenderloin

    Rubbed with garlic, rosemary, and allspice, this bacon-wrapped roast is rich with holiday flavor.

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  • Photo by Kamil Bialous
    15/38

    Halibut with Spicy Sausage, Tomatoes, and Rosemary

    Give flaky halibut the foil-packet treatment with burst cherry tomatoes and spicy, paprika-loaded sausages.

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  • Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    16/38

    Parsnip Confit With Pickled Currants

    It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

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  • Photo by Alex Lau, Prop Styling by Amy Wilson, Food Styling by Rebecca Jurkevich
    19/38

    Grilled Rosemary Lamb with Juicy Tomatoes

    Lamb shoulder: not just for braising! For this grilled lamb recipe, separating the shoulder into a few smaller-size pieces before marinating makes it less unwieldy on the grill and allows you to monitor the internal temperature more easily.

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  • Photo by Alex Lau
    20/38

    Olive Oil–Confit Chicken With Cipolline Onions

    It’s hard to know if a parsnip will have a woody core, but generally speaking, small ones are tender throughout. Worst case scenario? Trim the tough centers before cooking.

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  • Photo by Michael Graydon & Nikole Herriott
    21/38

    Roasted Beets with Grapefruit and Rosemary

    If using different-colored beets, remember to toss them separately so they don’t stain one another.

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  • Photo by Stephen Kent Johnson, Prop Styling by Kalen Kaminski, Food Styling by Rebecca Jurkevich
    22/38

    Brown Butter–Basted Steak

    How to make steakhouse-quality steak at home. Step 1: Buy a great steak from a great butcher. Step 2: Salt it liberally. Step 3: Gradually build up a crusty sear. Step 4: Butter. Butter?! Yep—butter. Browned, nutty butter, perfumed with herbs, will deliver toasty, delicious flavor to every bite. It's the secret to pretty much all the great steakhouse dinners you've ever had.

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  • Photo by Peden + Munk
    23/38

    Indian-Spiced Pork Roast with Rosemary and Onions

    You may think that there’s a lot of salt in this recipe, but the roast needs it. The spice mixture is acting as a dry brine, delivering seasoning to deep within the big cut of meat.

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  • Photo by Romulo Yanes
    24/38

    Rosemary Olive Oil Bread

    A healthy dose of olive oil gives this rosemary-infused bread a rich, moist crumb and pale golden hue; it also helps it keep a little better than other European-style breads. Among other things, this is a wonderful and unconventional loaf for sandwiches.

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  • Photo by Michael Graydon & Nikole Herriott
    35/38

    Braised Lamb With Rosemary and Garlic

    If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

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  • Photo by Alex Lau
    36/38

    Seared Steak Tartare with Rosemary

    The surface of this hand-cut Italian burger will be seared and crisp, the inside medium-rare.

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