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Add an herbal essence to your cooking with these fresh rosemary recipes! The piney flavor is perfect for roasts, veggies, rolls, and even cocktails! 13 Fresh Rosemary Recipes Full of Woodsy Flavor
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Rosemary leaves are used as a flavoring in foods, [7] such as stuffing and roasted lamb, pork, chicken, and turkey. Fresh or dried leaves are used in traditional Mediterranean cuisine. They have a bitter, astringent taste and a characteristic aroma which complements many cooked foods. Herbal tea can be made from the leaves.
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Add the reserved marinade and the broth and boil, scraping up any browned bits in the skillet, until reduced to 2/3 cup, 5 minutes. Remove from the heat, swirl in the butter and season with salt and pepper. Stir in the chopped rosemary. Slice the pork 1/3 inch thick. Serve with the pan sauce and the Smoked-Onion Soubise. NOTES
It may be garnished with sprigs of fresh rosemary, after baking, [23] and sprinkled with salt. [29] Potato rosemary focaccia is sometimes called "potato pizza" in New York City. [30] Although rosemary is the most common herb used to flavor focaccia, [31] sage is also used, and the variant is called focaccia alla salvia. [23]
New York–style pizza is a pizza made with a characteristically large hand-tossed thin crust, often sold in wide slices to go. The crust is thick and crisp only along its edge, yet soft, thin, and pliable enough beneath its toppings to be folded to eat. [1] Traditional toppings are simply tomato sauce and shredded mozzarella cheese.
A New Haven–style pizza without extra toppings may also be called a "tomato pie". [11] Mozzarella is considered an optional topping. [9] Pepe's restaurant is credited with inventing the white clam pie: a pizza of crust, olive oil, oregano, grated cheese, chopped garlic, and fresh littleneck clams. It first served littleneck clams on the half ...