Ingredient

Rosemary Recipes

9 recipes with rosemary for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

9 recipes

Pot Roast with beef, carrot and potato — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Pot Roast

A classic American home-cooked dish — tender, juicy beef slowly braised with vegetables until softened. Cooked in its own juices with carrots, onions, potatoes and aromatic herbs for a rich, full flavor.

225 min600 kcal8 serves

💪High protein🌾Gluten-free

Ratatouille with eggplant, zucchini and tomato — France recipe

🇫🇷FranceMedium

Vegetable and Mushroom Dishes

Ratatouille

Ratatouille is a wonderful dish that combines the bright flavors of fresh vegetables and the aromas of spices. Suitable for both everyday dinners and special occasions.

55 min130 kcal4 serves

🌿Vegetarian🌾Gluten-free

Steak and Potato Skillet with steak, potatoes and garlic — USA recipe

🇺🇸USAMedium

Meat Dishes

Steak and Potato Skillet

Sirloin cut into cubes and seared hard in a cast iron skillet, together with baby potatoes cooked until golden outside and soft inside, finished with garlic butter. The potatoes go in first because they take longer. The steak goes in last and barely gets touched. Around 33 g of protein per serving.

30 min520 kcal4 serves

⚡Quick💪High protein🌾Gluten-free

Vegan Shepherd's Pie with lentils, mushrooms and potatoes — UK recipe

🇬🇧UKAdvanced

Vegetable and Mushroom Dishes

Vegan Shepherd's Pie

A savory lentil, mushroom, and vegetable filling in a herb-thickened gravy, topped with smooth, buttery mashed potato and baked until the surface is golden and slightly crisp. This is the kind of dish that makes people forget it's vegan — the filling has the depth and weight of a meat braise because of how the tomato paste, mushrooms, and herbs are cooked together, and the potato topping behaves exactly like the original. Shepherd's pie takes time but most of it is hands-off. The filling can be made days ahead. The assembled unbaked pie keeps in the fridge for two days before it goes in the oven.

70 min420 kcal6 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Mushroom Wellington with portobello mushrooms, chestnut mushrooms and puff pastry — UK recipe

🇬🇧UKAdvanced

Vegetable and Mushroom Dishes

Mushroom Wellington

A log of portobello mushrooms, duxelles, wilted spinach, and caramelized onion wrapped in golden, shattering puff pastry. This is the dish that makes vegan holiday cooking feel genuinely festive rather than compensatory. The key is managing moisture at every stage — mushrooms that are properly dried, spinach that is squeezed out, a filling that is cold when it meets the pastry. Get those things right and the pastry bakes crisp and dry rather than soggy at the base. The scored top, the knife going through the layers, the steam that rises — it's one of those dishes that impresses the table before anyone has even tasted it.

75 min480 kcal6 serves

🌿Vegetarian🌱Vegan

Rack of Lamb with Herb Crust with racks of lamb, Dijon mustard and panko breadcrumbs — France recipe

🇫🇷FranceMedium

Meat Dishes

Rack of Lamb with Herb Crust

Carré d'agneau, or rack of lamb, is the French roast of eight rib chops left in one piece, the bones frenched (scraped clean) and the eye of meat roasted to a rose-pink medium-rare. This recipe uses two racks of 8 bones, about 450 g each. The herb crust of breadcrumbs, rosemary, thyme, garlic, parsley and Parmesan, bound with olive oil, is pressed onto the meat after a first sear and baked until golden and crisp while the lamb underneath stays tender. Take the racks out of the fridge 45 to 60 minutes before you cook. Serve the lamb as chops, or bring it to the table as two racks with the bones crossed (a guard of honour).

50 min560 kcal4 serves

💪High protein

Roasted Leg of Lamb with Meyer Lemon with boneless leg of lamb, Meyer lemon and garlic — USA recipe

🇺🇸USAAdvanced

Meat Dishes

Roasted Leg of Lamb with Meyer Lemon

This is a boneless leg of lamb rolled around a paste of Meyer lemon zest, garlic, rosemary and thyme, started at 220°C and finished at 180°C, an hour and a half to just under two hours in the oven. You get a deeply browned crust, a center that is still slightly pink, and pan juices worth mopping up with bread. Meyer lemon zest has a floral note that regular lemon lacks: it sits in the herb paste, works on the lamb for hours and turns slightly sweet as it roasts, so it cuts the richness without tasting sour. If you can't find Meyer lemons, use two parts regular lemon zest to one part orange or mandarin zest; the point is less tartness and more perfume. The paste goes inside the rolled roast and outside. Inside matters more, because that's where the flavor lives between slices.

120 min600 kcal8 serves

🌾Gluten-free💪High protein

Ribollita (Tuscan Reboiled Bread and Bean Soup) with cannellini beans, cavolo nero and stale bread — Italy recipe

🇮🇹ItalyAdvanced

Soups

Ribollita (Tuscan Reboiled Bread and Bean Soup)

Ribollita is a thick Tuscan soup of cannellini beans, cavolo nero (black kale), and stale bread — one of the central symbols of cucina povera (peasant cooking). The name means 'reboiled' (from the Italian ribollire), and that is the whole point of the dish: it is born from leftovers. Tuscan peasants would cook a simple vegetable soup called minestra early in the week, then the next day reheat what remained with the addition of stale bread, turning minestra into ribollita. The paradox of the dish is that it gets better the longer it sits and the more times it is reboiled. On day one it is still a brothy minestra di pane; on day two, after reboiling, it becomes true ribollita — dense and almost semi-solid. Its roots reach back to the Middle Ages in the plain of Pisa and the lands of Arezzo and Florence, where it was the main winter nourishment of the poorest. The three non-negotiable elements are cannellini beans, cavolo nero, and saltless Tuscan bread (pane sciocco), which stales within a day. By tradition the cavolo nero should have 'taken the frost,' which makes its leaves sweeter and more tender. Key techniques: blend half the beans for a creamy base without any cream, tear the stale bread by hand, and use potato plus bread as a double thickener until the soup is dense enough to serve almost on a plate. Yields 6 servings in about 2 hours of active and simmering time. Best the next day, served hot over garlic-rubbed toast with a generous pour of extra virgin olive oil and a glass of Chianti.

120 min280 kcal6 serves

🌱Vegan

Tortellini in Brodo (Bologna's Filled Pasta in Broth) with pork loin, prosciutto and parmesan — Italy recipe

🇮🇹ItalyAdvanced

Cereal and Pasta Dishes

Tortellini in Brodo (Bologna's Filled Pasta in Broth)

Tortellini in brodo are small rings of fresh egg pasta filled with pork loin, prosciutto, mortadella and Parmigiano Reggiano, cooked and served in a clear broth of beef and chicken: the holiday first course of Bologna and Modena, traditionally served for Christmas lunch or New Year's Eve dinner. You will also see them called tortellini bolognesi or Tortellini di Bologna, and in dialect turtlén in Bologna and turtlèin in Modena. Bologna and Modena argued for centuries over who invented it. The filling was deposited at the Bologna Chamber of Commerce on 7 December 1974 by the Bologna delegation of the Accademia Italiana della Cucina together with the Dotta Confraternita del Tortellino, and the full recipe, dough and shape included, followed in 2008. We stay close to the registered proportions of the filling, with a little more egg, and put more of it in each tortellino than Bologna's 1,000-piece batch does; we also skip the two-day cure of the pork that the registered recipe asks for. The broth goes on first and simmers on its own for 3½ hours; the pork, the filling and the pasta all fit inside that time, so the whole dish takes about 4½ hours. Bologna's deposited recipe rests the filling for 12 to 24 hours; ours chills for an hour, or you can make it the day before and leave it in the fridge overnight.

270 min630 kcal4 serves

💪High protein

Ingredients

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Other ingredients that appear most often alongside rosemary across the archive. Pick one to drill deeper.

garlic Dijon mustard potatoes beef carrot onion eggplant zucchini tomato steak lentils mushrooms