Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted 汉堡/搜索图标
Article

There’s Something About Rosemary

Unexpected ways to cook with this classic herb

Fine Cooking Issue 95
Photos: Scott Phillips
Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

Rosemary is a misunderstood herb. Its piny, citrusy flavor is powerful, yes, but the recipes here prove that if you treat rosemary right, it’ll reward you with lots of lively flavor and texture.

My favorite way to harness rosemary’s potency is to infuse liquids with it: For example, rosemary oil is delicious drizzled over grilled meat and vegetables, and a simple syrup flavored with the herb adds a subtle, fragrant note tococktails.

Mincing rosemary releases its essential oils, making its evergreen flavor more pronounced—a little goes a long way. This is a great technique for bringing big flavor to vinaigrettes, sauces, and rubs.

.

The herb’s strong woody stems make savory skewers for grilling or broiling, imparting rosemary’s flavor to the skewered foods. You can also throw rosemary branches onto the grill for a similar effect.

Another good technique is to leave the leaves whole and then bake or sauté them; they’ll crisp up and add lots of crunchy texture. Any way you cook it, rosemary rewards with its unique herbal taste.

Scallop & Mushroom Rosemary Kebabs
Rosemary’s Pink Diamond Fizz

Comments

Leave a Comment

Comments

    Leave A Comment

    Your email address will not be published.

    Videos

    View All

    Connect

    按照烹饪你的罚款favorite social networks

    We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

    Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.