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Rosemary

Explore 155 recipes, 2 projects, 6 articles, 2 galleries, 36 videos, and more

Porchetta

Ingredients
  • 4 filone rolls, split
  • 1 bunch fresh sage, leaves removed and finely chopped
  • 1 shallot, very finely chopped
  • 6 tablespoons chopped fresh flat-leafed parsley
  • 1 bunch fresh rosemary, leaves removed and finely chopped
  • 12 (1/4-inch thick) slices porchetta
  • 1 cup baby arugula
  • 1 bunch fresh oregano, leaves removed and finely chopped
  • 2 tablespoons minced chives
  • 3 tablespoons Chardonnay vinegar
  • 12 cloves garlic, finely chopped
  • 6 tablespoons fennel pollen
  • 1 tablespoon chopped fresh oregano
  • Coarse salt and pepper
  • 1/2 teaspoon coarse salt
  • 3/4 cup olive oil
  • 3 tablespoons freshly grated lemon zest
  • 1/2 teaspoon Dijon mustard
  • 1 (5- to 8-pound) pork belly, skin-on
  • Coarse salt and freshly ground pepper
  • Juice of 1 lemon
  • 1 (3- to 4-pound) pork loin
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Pizetta Dough

Other Ideas:
Italian, Pizza dough
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Potato-Rosemary Pizetta

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Grilled Spatchcocked Chicken

Time:8 hours
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Baked Fish and Chips

Time:50 mins
Ingredients
  • 2 russet potatoes (1 1/4 pounds total), cut into very thin slices with a handheld slicer
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh rosemary leaves
  • Coarse salt and freshly ground pepper
  • 1 1/4 cups panko
  • 1/3 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 pounds skinless cod fillet, cut into 1-inch-thick strips
  • Lemon and cucumber wedges, malt vinegar, ketchup, and flaky sea salt, such as Maldon, for serving (optional)
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Walnut-Herb Stuffing

Time:1 hour
Ingredients
  • 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1 medium yellow onion, diced medium
  • 2 large celery stalks, diced medium
  • 4 garlic cloves, roughly chopped
  • 1 cup golden raisins
  • 1 cup roughly chopped toasted walnuts
  • 2 tablespoons chopped fresh sage leaves
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme leaves
  • Coarse salt and ground pepper
  • 1/2 cup roughly chopped fresh parsley leaves
  • 3 large eggs, lightly beaten
  • 3 cups low-sodium chicken broth
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Tomato-Olive Stuffing

Time:1 hour
Ingredients
  • 1 loaf crusty white bread, cut into 3/4-inch pieces (8 cups)
  • 3 tablespoons unsalted butter, plus more for baking dish
  • 1 medium yellow onion, diced medium
  • 2 large celery stalks, diced medium
  • 4 garlic cloves, roughly chopped
  • 1 cup halved grape tomatoes
  • 1 cup roughly chopped pitted Kalamata olives
  • 2 tablespoons chopped fresh rosemary leaves
  • 1/2 teaspoon red-pepper flakes
  • Coarse salt and ground pepper
  • 1/2 cup roughly chopped fresh parsley leaves
  • 3 large eggs, lightly beaten
  • 3 cups low-sodium chicken broth
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Sausage Pear Stuffing

Time:2 hours
Ingredients
  • 1 loaf day-old rustic bread, dark, hard crusts removed and bread cut into 1/2-inch cubes (about 12 cups)
  • 1 stick unsalted butter, cut into pieces, plus more for baking dish
  • 1 1/2 large onions, chopped (about 3 cups)
  • 2 small leeks, trimmed, thinly sliced into half-moons, and rinsed well (about 3 cups)
  • 3 stalks celery, chopped (about 1 1/4 cups)
  • 1 large fennel bulb, chopped (about 2 cups)
  • 12 to 14 ounces firm-ripe Bosc or Anjou pears (about 3), chopped (about 3 cups)
  • Coarse salt and freshly ground pepper
  • 2 tablespoons finely chopped fresh rosemary leaves
  • 2 tablespoons finely chopped fresh sage leaves
  • 1 pound sweet Italian sausage, removed from casings
  • 2 cups Turkey Stock
  • 2 large eggs, lightly beaten
  • 3/4 cup chopped fresh flat-leaf parsley leaves
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Cesare's Cannellini Beans

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Roasted Grape and Burrata Crostini

Time:35 mins
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