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This elegant roast has a zesty rub that perfectly complements the beef.
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Savory wild mushrooms and creamy fresh cheese make a deeply satisfying topper for simply grilled bread.
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An impressive, festive holiday entrée flavored with a mustard-herb marinade and served with sherry gravy.
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Salumi isn't just for sandwiches: Dino Bugica, the executive chef at Taverna Santi in Geyserville, Calif., layers lardo over roasted potatoes and cherry tomatoes for a simple yet rich side dish.
Ingredients: potatoes, rosemary, lardo
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Fresh rosemary and garlic take these roasted sweet potato wedges from ordinary to extraordinary in this simple, single-serve side dish.
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Chef John's recipe for garlic fennel flank steak with oranges draws inspiration from Italian, Spanish, and Chinese cuisines.
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Already-pungent olives--Kalamata and Manzanilla--get punched up with additional herbs and spices; two days in the refrigerator brings out the most flavor.
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Every element of this rosemary-scented dish is grilled, making the pork chops smokier, the onions more tender, and the lemons more fragrant.
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This roast leg of lamb is rubbed with the classic combo of rosemary and garlic, but gets an unexpected twist with the addition of chopped fresh lavender. It's served with a sweet-and-sour shallot jam made from dates, honey, and apple cider vinegar.
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Leg of lamb is marinated overnight with tangy yogurt, then roasted with a fragrant and savory blend of lemon zest, rosemary, parsley, and garlic.
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Canned, diced tomatoes are simmered quickly with garbanzo beans and a bit of rosemary in this quick and easy soup.