Rosemary, a common home garden herb, is often underused as some people don't know all of its sweet and savory uses or its ...

Add the rosemary sprigs and use a fork or tongs to toss the rosemary in the hot oil. Fry for 1 minute or until the rosemary leaves are deeper green and slightly crisp. Drain on a paper towel.

Spike meat, poultry and game with rosemary - alternatively, chop it and use in stuffings and sauces for fish, lamb or chicken. Remove leaves or sprigs after cooking. When cooking with dried ...

The rosemary bush, with its green feathery spindly leaves, is looking healthier than ever. It's peak herb season — my very favorite time of year. My cooking feels so inspired when I know I can ...

Pick and roughly chop the rosemary leaves, then add to the pan with the garlic and leeks, season with sea salt and black pepper, mix well and cook for a couple of minutes to soften slightly.

Slideshow: Leg of Lamb Recipes Preheat ... add the mint leaves and let stand for 30 minutes. Season the sauce with salt. Untie the lamb and discard the rosemary sprigs. Carve the lamb and ...

This tomato-free Bolognese features pancetta, ground beef, ground veal, cremini mushrooms, and fresh herbs. This cozy, meaty pappardelle alla Bolognese is full of flavor from a blend of pork, beef ...

Rosemary is a popular evergreen shrub that is native to the Mediterranean and used in cooking all over the world. Its leaves can be eaten fresh or dried, and it is popularly consumed as a tea or ...