Recipe from Cooking Light 1 tablespoon dry white wine, such as Sauvignon blanc 1 teaspoon fresh lemon juice 1 teaspoon olive oil 1/8 teaspoon salt 1/8 teaspoon freshly ground black pepper 1 garlic clove, minced 18 large shrimp, peeled and deveined (about 3/4 pound) 6 (6-inch) rosemary sprigs Cooking spray Lemon wedges (optional) Combine first … Continue Reading →
Recipe from Melissa Clark, the New York Times. 4-pound beef tenderloin, trimmed and tied 1 tablespoon kosher salt, more to taste 1 teaspoon black pepper, more to taste 1 teaspoon chopped fresh rosemary 1 fat clove garlic, coarsely chopped 2 tablespoons extra-virgin olive oil 2 cups creme fraiche 1/4 cup white horseradish Grated zest … Continue Reading →
Recipe adapted from Cooking Light. 2 quarts water 21/2 teaspoons salt, divided 11/2 pounds rattlesnake beans or pole beans, trimmed and cut into 1-inch pieces 1/4 cup kalamata olives, pitted 1 teaspoon chopped fresh rosemary 11/2 teaspoons grated lemon rind 11/2 teaspoons fresh lemon juice 11/2 teaspoons extra-virgin olive oil 1 garlic clove, chopped … Continue Reading →
From Emma Christensen at TheKitchn.com. 1 cup (4 1/2 ounces) chickpea flour 1 cup (8 ounces) water 1 1/2 tablespoons extra-virgin olive oil, plus more for the pan 1/2 teaspoon salt Optional seasonings: 1 tablespoon chopped fresh herbs (rosemary, thyme, oregano), 1-2 cloves minced garlic, 1/8- 1/2 teaspoon spice (chili powder, cumin, smoked paprika, za’atar) … Continue Reading →
2 thick slices of good bread 2 big handfuls fresh baby arugula 1 sprig tender rosemary Several chive stalks 1 tablespoon butter 1 egg Salt and pepper Toast the bread and scrape on a little butter. Roughly chop the herbs and arugula as the rest of the butter heats in a small heavy saute pan. … Continue Reading →
4 large cloves garlic 2 tightly packed tablespoons fresh rosemary leaves 1 teaspoon extra-virgin olive oil 3-1/2 pounds country-style pork ribs, 1 to 2 inches thick About 3/4 teaspoon salt Freshly ground black pepper Mince together the garlic and rosemary, then combine with the oil. Rub over the ribs, cover, and refrigerate 12 to 24 … Continue Reading →