Rosemary-Parmesan Coins

• 6 oz. (1-1/3 cups) all-purpose flour
• 1 oz. (3/4 cup lightly packed) freshly finely grated Parmigiano Reggiano
• 1 generous Tbs. finely grated lemon zest (from 1 to 2 lemons)
• 2-1/2 tsp. coarsely chopped fresh rosemary
• 1 tsp. table salt
• 1/4 tsp. coarsely ground black pepper
• 4 oz. (1/2 cup) unsalted butter, cut into 1/2-inch pieces, chilled
• 1 large egg yolk
• 2 Tbs. fresh lemon juice
• Kosher salt for sprinkling (optional)

Tip:

An easy way to cut chilled butter: Quarter the stick lengthwise and then slice the quarters crosswise into small squares.

Combine the flour, cheese, lemon zest, rosemary, salt, and pepper in a food processor. Process until just blended. Add the butter pieces and pulse until the dough resembles coarse crumbs. Stir the yolk and lemon juice together with a fork and drizzle over the mixture. Pulse until the dough begins to form small, moist crumbs that just begin to clump together.

Pile the moist crumbs on an unfloured work surface. With the heel of your hand, push and gently smear the crumbs away from you until they start to come together in a cohesive dough. Using a pastry scraper or a metal spatula, lift up one edge of the dough and fold it into the center (the dough will still be rough, so don’t expect a neat, smooth fold). Repeat with the opposite edge, like folding a letter. Turn the dough 45 degrees. Give the dough another smearing and shape it into a 14-inch log that’s 1-1/4 inches in diameter. Wrap in plastic and refrigerate until firm, about 4 hours, or up to two days.

Heat the oven to 375°F. Line two large baking sheets with parchment. Using a thin, sharp knife, cut the log into 1/4-inch slices. Arrange about 1/2 inch apart on the prepared sheets. Bake until medium golden around the edges, 15 to 20 minutes, rotating the sheets as needed for even baking. (Don’t overbake or you’ll lose the lemon and rosemary flavors.) If you like, sprinkle the crackers with a little kosher salt just as the baking sheets come out of the oven. Set the sheets on racks to cool. When the coins are completely cool, store in an airtight container.

Roasted Fingerling Potato Crisps with Shallots and Rosemary

Try to cut the fingerlings no larger than 1/8 inch thick, so that the potatoes will crisp in the oven. (Using a mandolin will allow you to cut them even thinner.) These crisps make a great accompaniment to grilled steak or roasted fish.

• 1 lb. fingerling potatoes, thinly sliced lengthwise (about 1/8-inch thick)
• 3 Tbs. olive oil
• 2 large shallots, sliced 1/4-inch thick and broken into individual rings
• 2 tsp. chopped fresh rosemary
• Kosher salt and freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper or aluminum foil. In a large bowl, toss the potato slices with the oil, shallots, rosemary, 1-1/4 tsp. salt, and 1/2 tsp. pepper, and then spread the chips flat on the baking sheet. Bake the potatoes, turning after 10 minutes, until they brown and start to crisp, 25 to 30 minutes; the shallots should be tender and browned. Serve immediately.

Grilled Lamb Rib Chops with a Rosemary & Sage Crust

Grilling suits these chops perfectly, but they can also be cooked in a skillet on the stovetop. I also like this herb combination with inexpensive, thin lamb shoulder chops, cut about 1/2-inch thick.

• 1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
• 3 Tbs. loosely packed medium-finely chopped fresh rosemary
• 1-1/2 Tbs. loosely packed medium-finely chopped fresh sage
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 12 bone-in lamb rib chops, 1/2-inch thick
• Olive oil for coating the grill rack

Using your fingers, thoroughly mix the parsley, rosemary, sage, salt, and pepper in a shallow baking dish or pie pan. Coat the chops all over with the herbs, pressing gently with your fingers to help the herbs adhere. You can grill the chops right away or cover them tightly with plastic wrap and refrigerate for up to 4 hours.

When you’re ready to cook the chops, prepare a charcoal grill so it’s medium hot, or heat a gas grill to medium high. Scrub the grate clean with a brush and oil it lightly. Use tongs to carefully set the chops on the grill. Cook until the herbs are deep brown but not charred and the meat is medium rare, 3 to 5 min. per side. If there are flare-ups, move the chops to another part of the grill. To test for doneness, bend or cut into the chops next to the bone and check for medium-rare meat. Transfer to a warm platter and let rest in a warm place for 5 min. before serving.

Tender Lamb Meatballs in Fragrant Tomato Sauce

These meatballs are light in texture but very deep in flavor, and the tangy tomato sauce is savory and rich.

• 3/4 cup fresh soft breadcrumbs
• 2 Tbs. dry white wine or water
• 1 lb. ground lamb
• 1/3 cup freshly grated Parmigiano Reggiano, lightly packed
• 2 Tbs. finely chopped oil-packed sun-dried tomatoes
• 2 medium cloves garlic, minced
• 1 tsp. kosher salt
• 1/8 tsp. freshly ground black pepper
• 4 Tbs. olive oil
• 1/2 cup finely chopped onion
• 3 cloves garlic, crushed
• 1/2 cup dry white wine
• 1 cup homemade or low-salt chicken broth
• 1 14-oz. can whole peeled tomatoes
• 1 5-inch sprig fresh rosemary
• 1 tsp. balsamic vinegar
• 6 drops hot sauce
• 1/4 cup plain yogurt
• 1/4 cup chopped fresh flat-leaf parsley or mint, or a mix

Put the breadcrumbs in a small bowl and sprinkle them with the wine or water. Toss to moisten them evenly. In a large bowl, gently mix the lamb, breadcrumbs, Parmesan, sun-dried tomatoes, minced garlic, salt, and pepper with your hands. Don’t squeeze or overwork the mixture, but do try to distribute all the ingredients evenly. Roll the mixture into about 16 balls.

In a large skillet, heat 2 Tbs. of olive oil over medium heat, and add a layer of meatballs, leaving enough room between them so you can turn them without breaking. (Because of the cheese, the meatballs may stick a little, so use a spatula to gently dislodge them as you turn them. Take care not to burn the browned bits that stick to the pan; they’ll add flavor to the sauce.) Brown the meatballs gently on all sides; if the pan is crowded, do this in batches. It should take about 6 minutes per batch.

Transfer the meatballs to a plate, pour off any fat from the pan, add another 2 Tbs. of olive oil, and add the onion. Cook over medium-high heat, stirring almost constantly until the onion is very soft and starting to brown lightly, about 5 minutes. Add the garlic cloves, turn the heat to high, pour in the wine, and boil until it’s reduced to a glaze, about 1 minute. Add the broth, all the tomatoes, 1/3 cup of the juice from the tomatoes (discard or freeze the rest of the juice for later), and the rosemary. Crush the tomatoes with a wooden spoon or a spatula until they’re in small pieces.

Nestle the meatballs in the sauce, cover the pan, and adjust the heat to a lively simmer. Cook the meatballs until they’re no longer pink inside, shaking the pan so the meatballs get evenly moistened, about 5 minutes. Transfer the meatballs to a clean plate, increase the heat to high, and boil the sauce until it’s fairly thick and very tasty, about 5 minutes. Add the balsamic vinegar and the hot sauce, and then taste and add salt if necessary.

Return the meatballs to the sauce and gently reheat them. Serve immediately over rice or couscous, with a spoonful of yogurt drizzled over each -serving and a sprinkling of the fresh herbs.

Grilled Lamb Rib Chops with a Rosemary & Sage Crust

Grilling suits these chops perfectly, but they can also be cooked in a skillet on the stovetop. I also like this herb combination with inexpensive, thin lamb shoulder chops, cut about 1/2-inch thick.

• 1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
• 3 Tbs. loosely packed medium-finely chopped fresh rosemary
• 1-1/2 Tbs. loosely packed medium-finely chopped fresh sage
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 12 bone-in lamb rib chops, 1/2-inch thick
• Olive oil for coating the grill rack

Using your fingers, thoroughly mix the parsley, rosemary, sage, salt, and pepper in a shallow baking dish or pie pan. Coat the chops all over with the herbs, pressing gently with your fingers to help the herbs adhere. You can grill the chops right away or cover them tightly with plastic wrap and refrigerate for up to 4 hours.

When you’re ready to cook the chops, prepare a charcoal grill so it’s medium hot, or heat a gas grill to medium high. Scrub the grate clean with a brush and oil it lightly. Use tongs to carefully set the chops on the grill. Cook until the herbs are deep brown but not charred and the meat is medium rare, 3 to 5 min. per side. If there are flare-ups, move the chops to another part of the grill. To test for doneness, bend or cut into the chops next to the bone and check for medium-rare meat. Transfer to a warm platter and let rest in a warm place for 5 min. before serving.

Three-Herb Olive Oil

Bottle the oil in a clear bottle with a cap seal or cork top. For a stunning gift, put together a vinaigrette starter kit, including a bottle each of herb oil and Sour Cherry Vinegar, and a jar of fancy sea salt. It's an especially nice combination over pale endive leaves.

• 4 medium fresh sage sprigs
• 4 small fresh rosemary sprigs
• 4 small fresh thyme sprigs
• 3 cups good-quality extra-virgin olive oil

Lightly bruise the herbs with the back of a knife and put them in a large heatproof bowl. Heat the oil in a medium saucepan over medium heat until an instant-read thermometer dipped in the oil reads 160°F. Pour the oil over the herbs and let the mixture cool to room temperature.

Cover tightly and let stand at room temperature for 3 days. Pour the oil into two clean 12-oz. botles, tuck some of the herbs into each bottle, and seal. Store in the refrigerator for up to 1 month.

Tangy Rosemary and Tomato Sauce

Fresh rosemary adds its piny perfume to this intensely flavored tomato sauce.

• 1 Tbs. olive oil
• 1/4 cup minced shallot
• 1/4 cup minced carrot
• 1/4 cup minced celery
• Kosher salt
• 2 Tbs. tomato paste
• 1/2 cup sherry vinegar
• 1 Tbs. Worcestershire sauce
• 3-1/2 cups unsalted or lower-salt beef stock or broth; more as needed
• 1 tsp. finely chopped fresh rosemary
• 2 Tbs. cornstarch mixed with 2 Tbs. cool water
• 1/4 cup drained capers, rinsed and chopped
• 2 Tbs. finely chopped fresh flat-leaf parsley
• 2 Tbs. unsalted butter
• Freshly ground black pepper

Heat the oil in a 2-quart saucepan over medium heat. Add the shallot, carrot, celery, and 1/2 tsp. salt and cook, stirring occasionally, until the vegetables are beginning to brown around the edges, about 6 minutes. Turn the heat down to medium low, add the tomato paste, and cook, stirring, until the tomato paste has thickened and is a few shades darker, another 2 to 3 minutes. Add the vinegar, turn the heat up to high, and boil gently until thick again, about 4 minutes. Stir in the Worcestershire sauce. Add the stock and the rosemary, bring to a boil, and boil gently until the sauce is reduced to about 2 cups, about 25 minutes.

Whisk in half of the cornstarch slurry and simmer, whisking, for a minute. For a thicker sauce, whisk in a bit more of the slurry; if the sauce is too thick, add a little more stock. (If making the sauce ahead, take it off the heat, let cool, and refrigerate for up to 1 day; reheat gently.) Whisk in the capers, parsley, and butter until incorporated and season to taste with salt and pepper.

Grilled Rosemary Chicken Thighs with Sweet & Sour Orange Dipping Sauce

Chicken thighs offer all the benefits of boneless, skinless chicken breasts—convenience and fast cooking—without the tendency to turn tasteless and dry, thanks to their slightly higher fat content. The hearty flavor of thighs and their ability to stay juicy on the grill is sure to win over anyone who claims to be dark-meat averse. This recipe can easily work for kebabs (see variation), as chicken thighs lend themselves to kebabs, which make a nice change of pace on the grill.

• 1 Tbs. plus 1 tsp. minced fresh rosemary
• 2 tsp. dark brown sugar
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. crushed red pepper flakes
• 2 Tbs. vegetable oil; more for the grill
• 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
• 1 cup orange marmalade
• 1/4 cup rice vinegar

In a small bowl, mix the 1 Tbs. rosemary with the brown sugar, salt, pepper, and red pepper flakes. In a shallow pan, drizzle the oil over the chicken and toss to coat. Sprinkle the chicken evenly with the rosemary mixture.

Warm the marmalade, vinegar, and remaining 1 tsp. rosemary in a small saucepan over low heat until just warm; set aside in a warm spot.

Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.

Move the thighs to a platter and let rest 4 to 5 min. Serve hot, warm, or at room temperature with individual bowls of warm marmalade dipping sauce.

Grilled Rosemary Chicken Thighs with Sweet & Sour Orange Dipping Sauce

Chicken thighs offer all the benefits of boneless, skinless chicken breasts—convenience and fast cooking—without the tendency to turn tasteless and dry, thanks to their slightly higher fat content. The hearty flavor of thighs and their ability to stay juicy on the grill is sure to win over anyone who claims to be dark-meat averse. This recipe can easily work for kebabs (see variation), as chicken thighs lend themselves to kebabs, which make a nice change of pace on the grill.

• 1 Tbs. plus 1 tsp. minced fresh rosemary
• 2 tsp. dark brown sugar
• 2 tsp. kosher salt
• 1 tsp. freshly ground black pepper
• 1 tsp. crushed red pepper flakes
• 2 Tbs. vegetable oil; more for the grill
• 2-1/2 lb. boneless, skinless chicken thighs (about 8 large, 10 medium, or 12 small), trimmed of excess fat
• 1 cup orange marmalade
• 1/4 cup rice vinegar

In a small bowl, mix the 1 Tbs. rosemary with the brown sugar, salt, pepper, and red pepper flakes. In a shallow pan, drizzle the oil over the chicken and toss to coat. Sprinkle the chicken evenly with the rosemary mixture.

Warm the marmalade, vinegar, and remaining 1 tsp. rosemary in a small saucepan over low heat until just warm; set aside in a warm spot.

Prepare a hot charcoal fire or heat a gas grill with all burners on medium high for 10 min. Clean the hot grate with a wire brush and then lubricate it with an oil-soaked paper towel. Put the chicken on the grate and grill (covered on a gas grill or uncovered over a charcoal fire) until one side has dark grill marks, 5 to 6 min. for large thighs or 4 to 5 min. for medium and small thighs. Turn and continue to grill until well marked on the other sides and cooked through, 5 to 6 min. longer for large thighs or 4 to 5 min. for medium and small thighs.

Move the thighs to a platter and let rest 4 to 5 min. Serve hot, warm, or at room temperature with individual bowls of warm marmalade dipping sauce.

Rosemary-Thyme-Lemon Oil

Toss this infused oil with your vegetables before roasting to give them extra flavor. It's a terrific complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes.

• Zest of 1 large lemon, removed in long strips with a vegetable peeler
• 2 Tbs. extra-virgin olive oil; more as needed
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh thyme

In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.

Substitute the flavored oil for the plain olive oil in the master recipe and toss with the vegetables and salt and pepper before roasting. Once the vegetables are on the baking sheet, pick out and discard the lemon zest.

If the vegetables seem a little dry after roasting, toss them with additional oil before serving.

Tuscan Roast Pork with Yellow Potatoes, Fennel, and Parsnips

For this slow roast, the potatoes and vegetables are precooked so they come out perfectly tender when the pork loin is done. The rosemary, coriander, fennel seeds, and other Tuscan flavors rubbed over the pork also season the juice it releases, which creates a delicious jus for serving.

• 1/4 cup plus 1 Tbs. extra-virgin olive oil
• 2 Tbs. sambuca
• 4 large cloves garlic, minced
• 2 Tbs. finely chopped fresh rosemary
• 2 tsp. dried fennel seeds, crushed
• 1 tsp. ground coriander
• Kosher salt and freshly ground black pepper
• 1 3-lb. boneless pork loin (have your butcher leave 1/8 inch fat on the top)
• 1-1/2 lb. small yellow potatoes (about 10), halved
• 3 medium parsnips, peeled, cut lengthwise into quarters, and cored
• 2 medium sweet onions, halved lengthwise and cut into 1/4-inch slices
• 1 large fennel bulb, stalks trimmed, bulb quartered, cored, and cut lengthwise into 1/4-inch slices (fronds reserved)
• 1-1/2 cups lower-salt chicken broth
• 3/4 cup dry white wine

In a small bowl, combine 1 Tbs. each of the oil and sambuca with the garlic, rosemary, fennel seeds, coriander, 1-1/2 Tbs. salt, and 3/4 tsp. pepper to make a paste; set aside.

Pat the roast dry with paper towels. Rub the paste over the entire roast. Cover and refrigerate overnight.

Position a rack in the center of the oven and heat the oven to 400°F.

Arrange the potatoes, parsnips, onions, and fennel in a 13x17-inch (or similar) roasting pan, season with 1/2 tsp. salt and 1/8 tsp. pepper, and drizzle with the remaining 1/4 cup olive oil. Roast, turning occasionally, until a fork inserted in the center of each type of vegetable meets little resistance, about 40 minutes.

Meanwhile, remove the roast from the refrigerator and let sit at room temperature for 30 minutes.

Reduce the oven temperature to 300°F. Put the roast, fat side up, on top of the vegetables. Add the chicken broth and wine, and roast, basting the meat and vegetables occasionally, until an instant-read thermometer inserted into the roast registers 135°F to 140°F, about 2 hours.

Transfer the roast to a serving platter or carving board, cover loosely with foil, and let rest for 20 to 30 minutes. With a slotted spoon, transfer the vegetables to a large sheet of foil; wrap and keep warm in the turned-off oven.

Pour the juice from the roasting pan into a fat separator and let sit until the fat rises to the top. Pour the clear juice into a 1-quart saucepan, leaving the fat behind, and put over medium-high heat. Add the remaining 1 Tbs. sambuca and simmer until the jus is slightly reduced, 3 to 5 minutes. Strain through a fine sieve and season to taste with salt and pepper.

Arrange the pork on a platter with the vegetables, garnish with the fennel fronds, and serve with the jus on the side.

Rosemary-Thyme-Lemon Oil

Toss this infused oil with your vegetables before roasting to give them extra flavor. It's a terrific complement to roasted beets, butternut squash, carrots, cauliflower, fennel, mushrooms, parsnips, potatoes, and sweet potatoes.

• Zest of 1 large lemon, removed in long strips with a vegetable peeler
• 2 Tbs. extra-virgin olive oil; more as needed
• 1 tsp. chopped fresh rosemary
• 1 tsp. chopped fresh thyme

In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.

Substitute the flavored oil for the plain olive oil in the master recipe and toss with the vegetables and salt and pepper before roasting. Once the vegetables are on the baking sheet, pick out and discard the lemon zest.

If the vegetables seem a little dry after roasting, toss them with additional oil before serving.

Rosemary-Lemon Tartlets with Pine Nut Shortbread

This recipe uses 2-inch tartlet molds (you’ll need 25), which turn out elegant, two-bite tarts.

For the lemon curd

• 1 cup granulated sugar
• 1/2 cup plus 2 Tbs. freshly squeezed lemon juice (from about 3 medium lemons)
• 2 Tbs. finely grated lemon zest (from about 2 medium lemons)
• 1 Tbs. very finely chopped rosemary
• 8 large egg yolks
• 1/4 tsp. kosher salt
• 4 oz. (1/2 cup) cold, unsalted butter, cut into pieces

For the shortbread dough

• 7 oz. (1-1/2 cups) unbleached all-purpose flour
• 2 oz. (1/2 cup) confectioners’ sugar, sifted
• 1/2 cup pine nuts, very finely chopped
• 1/2 tsp. kosher salt
• 6 oz. (3/4 cup) unsalted butter, softened
• Nonstick cooking spray

For the garnish

• 2 tsp. extra-virgin olive oil
• 1/4 cup pine nuts
• Kosher salt

Make the lemon curd

Bring 2 inches of water in a 3-quart saucepan to a simmer over medium heat. In a stainless-steel bowl that fits snugly in the saucepan without touching the water, combine the sugar, lemon juice, lemon zest, and rosemary. Set the bowl over the saucepan, whisk in the egg yolks, and continue to whisk until the mixture thickens and registers 160°F on an instant-read thermometer, 5 to 10 minutes.


Turn off the heat, leaving the bowl over the water. Add the salt and then whisk in one piece of butter at a time, whisking until smooth between each addition. Strain through a fine sieve into a medium bowl and cover with plastic wrap, pressing it directly on the surface of the curd. Refrigerate until well chilled, 3 hours or up to 2 days.

Make the shortbread dough

Put the flour, confectioners’ sugar, pine nuts, and salt in a stand mixer fitted with the paddle attachment, and mix on low speed to combine. Add the butter and continue to mix on low speed until the dough is smooth, about 1 minute. Divide the dough in thirds, wrap each piece in plastic, and press into flat disks. Refrigerate for at least 2 hours or overnight.

Bake the shells in two batches

Spray twenty-five 2-inch flared or fluted tartlet molds with cooking spray. Working with one round of the shortbread dough at a time, roll the dough between two pieces of parchment to a 1/8-inch thickness. Using a 2-1/2-inch round cutter, cut the dough into circles—you’ll need 25 circles for the first batch. Gather any scraps and refrigerate for re-rolling. Using a metal spatula, transfer the rounds to the tartlet pans and press the dough into the pans. Trim the tart dough so that it’s flush with the pan by pressing along the rim of the pan with your thumb. Prick each tartlet shell several times with a fork, arrange on a rimmed baking sheet, and refrigerate until chilled, about 30 minutes.


Meanwhile, position a rack in the center of the oven and heat the oven to 350°F.


Bake the tartlet shells until they’re deep golden-brown, 10 to 15 minutes. Transfer the shells to a rack to cool. Remove the shells from the pans and store in a sealed container at room temperature for up to 2 days.


Repeat rolling and cutting the remaining dough and scraps, which you can re-roll once, to yield 25 more circles. Bake, cool, and store as above.

Make the garnish

Heat the oil in an 8-inch skillet over medium heat. When the oil shimmers, add the pine nuts. Toss the nuts until browned, 30 seconds to 1 minute. With a small slotted spoon, transfer the nuts to a paper-towel-lined plate. Sprinkle with a pinch of salt, and cool. Store in an airtight container for up to 2 days.

Assemble the tartlets

Put the lemon curd in a pastry bag fitted with a 1/2-inch plain tip (Ateco #806). Pipe the curd into the tartlet shells and top each with 3 pine nuts. (Reserve any remaining curd for another use.) The tartlets may be assembled up to 4 hours ahead.

Three-Herb Olive Oil

Bottle the oil in a clear bottle with a cap seal or cork top. For a stunning gift, put together a vinaigrette starter kit, including a bottle each of herb oil and Sour Cherry Vinegar, and a jar of fancy sea salt. It's an especially nice combination over pale endive leaves.

• 4 medium fresh sage sprigs
• 4 small fresh rosemary sprigs
• 4 small fresh thyme sprigs
• 3 cups good-quality extra-virgin olive oil

Lightly bruise the herbs with the back of a knife and put them in a large heatproof bowl. Heat the oil in a medium saucepan over medium heat until an instant-read thermometer dipped in the oil reads 160°F. Pour the oil over the herbs and let the mixture cool to room temperature.

Cover tightly and let stand at room temperature for 3 days. Pour the oil into two clean 12-oz. botles, tuck some of the herbs into each bottle, and seal. Store in the refrigerator for up to 1 month.

Quick Marinara with Toasted Garlic and Rosemary

There’s no need to open a jar of sauce when you can whisk this homemade creation together in the time it takes to cook a pot of pasta. This is a large batch, so use the extra as a base for stews, pizzas, and sautés. It will also keep in the freezer for at least three months.

• Two 28-oz. cans plum tomatoes with their juices (6 cups) (preferably San Marzano)
• 3 Tbs. olive oil
• 3 medium cloves garlic, chopped
• 1 tsp. chopped fresh rosemary
• 1/4 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 tsp. granulated sugar (optional)

Strain off and discard 1/2 cup of the tomatoes’ juices (this will give the sauce a thicker consistency).Heat the oil and garlic in a 4-quart saucepan over medium heat until the garlic sizzles steadily and turns golden brown in places, about 3 minutes. Add the rosemary and red pepper flakes; reduce the heat to medium low, and cook, stirring, for 30 seconds. Add the tomatoes and their remaining juices, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce to a gentle simmer, cover with the lid ajar, and cook for 15 minutes, stirring occasionally, so the flavors meld and the sauce reduces slightly. Using an immersion blender or working in batches in a regular blender, purée the sauce. Taste the sauce and season with more salt, pepper, or red pepper flakes if needed. If too acidic, add the sugar. Serve immediately or let cool to room temperature and refrigerate for up to one week, or freeze in zip-top bags or airtight containers.

Grilled Lamb Rib Chops with a Rosemary & Sage Crust

Grilling suits these chops perfectly, but they can also be cooked in a skillet on the stovetop. I also like this herb combination with inexpensive, thin lamb shoulder chops, cut about 1/2-inch thick.

• 1/2 cup loosely packed medium-finely chopped fresh flat-leaf parsley
• 3 Tbs. loosely packed medium-finely chopped fresh rosemary
• 1-1/2 Tbs. loosely packed medium-finely chopped fresh sage
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 12 bone-in lamb rib chops, 1/2-inch thick
• Olive oil for coating the grill rack

Using your fingers, thoroughly mix the parsley, rosemary, sage, salt, and pepper in a shallow baking dish or pie pan. Coat the chops all over with the herbs, pressing gently with your fingers to help the herbs adhere. You can grill the chops right away or cover them tightly with plastic wrap and refrigerate for up to 4 hours.

When you’re ready to cook the chops, prepare a charcoal grill so it’s medium hot, or heat a gas grill to medium high. Scrub the grate clean with a brush and oil it lightly. Use tongs to carefully set the chops on the grill. Cook until the herbs are deep brown but not charred and the meat is medium rare, 3 to 5 min. per side. If there are flare-ups, move the chops to another part of the grill. To test for doneness, bend or cut into the chops next to the bone and check for medium-rare meat. Transfer to a warm platter and let rest in a warm place for 5 min. before serving.

Quick Marinara with Toasted Garlic and Rosemary

There’s no need to open a jar of sauce when you can whisk this homemade creation together in the time it takes to cook a pot of pasta. This is a large batch, so use the extra as a base for stews, pizzas, and sautés. It will also keep in the freezer for at least three months.

• Two 28-oz. cans plum tomatoes with their juices (6 cups) (preferably San Marzano)
• 3 Tbs. olive oil
• 3 medium cloves garlic, chopped
• 1 tsp. chopped fresh rosemary
• 1/4 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 tsp. granulated sugar (optional)

Strain off and discard 1/2 cup of the tomatoes’ juices (this will give the sauce a thicker consistency).Heat the oil and garlic in a 4-quart saucepan over medium heat until the garlic sizzles steadily and turns golden brown in places, about 3 minutes. Add the rosemary and red pepper flakes; reduce the heat to medium low, and cook, stirring, for 30 seconds. Add the tomatoes and their remaining juices, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce to a gentle simmer, cover with the lid ajar, and cook for 15 minutes, stirring occasionally, so the flavors meld and the sauce reduces slightly. Using an immersion blender or working in batches in a regular blender, purée the sauce. Taste the sauce and season with more salt, pepper, or red pepper flakes if needed. If too acidic, add the sugar. Serve immediately or let cool to room temperature and refrigerate for up to one week, or freeze in zip-top bags or airtight containers.

Rustic Rosemary Tarts

The whole rosemary leaves on this rich tart crisp up as it bakes.

• 3 oz. Bûcheron goat cheese (or fresh goat cheese)
• 3 Tbs. heavy cream
• 1 sheet frozen puff pastry, thawed
• All-purpose flour, for dusting
• 1 lemon
• 3 Tbs. fresh rosemary leaves
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F.

Thinly slice the cheese and then crumble and tear it into a small bowl. If the cheese has a rind, make sure it's torn into small pieces. Add the cream and mash together with a fork until combined.

Roll the puff pastry on a lightly floured work surface into a 12x17-inch rectangle. Use a pizza cutter or sharp knife to cut the pastry in half lengthwise and then cut a 3/4-inch strip off all 4 edges of each piece of pastry. Transfer the two large pieces of pastry to a 13x18-inch rimmed baking sheet. Dip a pastry brush in water and brush a 3/4-inch border around each large piece of pastry. Stack the trimmed strips of pastry onto the damp dough, creating a border all the way around.

Dollop and spread the cheese mixture inside the borders of each pastry. Evenly grate the zest of the lemon over the cheese. Scatter the rosemary leaves and grind a little pepper evenly over the top. Bake the tarts until puffed and deep golden brown on the top and golden on the bottom, about 17 minutes, rotating the pan half way through baking. Cut each tart into 3 or 4 pieces and serve hot.

Rosemary’s Pink Diamond Fizz

A Diamond Fizz is a Gin Fizz made with Champagne instead of club soda. This drink is sweetened with rosemary-infused simple syrup.Browse our Drinks and Entertaining Guide for more classic cocktails.

• Five 6-inch sprigs fresh rosemary (from the tops if using large branches)
• 1 cup granulated sugar
• 1/2 cup Ruby Red grapefruit juice, preferably freshly squeezed
• 1/3 cup good-quality gin, such as Bombay, Tanqueray, or Beefeater
• About 1/4 cup dry sparkling wine, such as Champagne, California sparkling wine, cava, or Prosecco (or club soda)

Tip:

If you don’t have a cocktail shaker, use a glass jar with a lid.

Combine the rosemary and sugar with 1 cup water in a small saucepan. Bring to a boil, swirling occasionally to dissolve the sugar. Remove from the heat and let the rosemary infuse the sugar syrup for 10 minutes. Strain, discard the rosemary, and refrigerate until cold or up to 2 weeks. You’ll have enough syrup for many cocktails.

Fill a cocktail shaker half full of ice. Pour the grapefruit juice, gin, and 2 Tbs. of the rosemary syrup over the ice. Put the lid on the shaker and shake vigorously. Strain into two Champagne glasses and top each with a generous splash of sparkling wine (or club soda).

Rustic Rosemary Tarts

The whole rosemary leaves on this rich tart crisp up as it bakes.

• 3 oz. Bûcheron goat cheese (or fresh goat cheese)
• 3 Tbs. heavy cream
• 1 sheet frozen puff pastry, thawed
• All-purpose flour, for dusting
• 1 lemon
• 3 Tbs. fresh rosemary leaves
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 450°F.

Thinly slice the cheese and then crumble and tear it into a small bowl. If the cheese has a rind, make sure it's torn into small pieces. Add the cream and mash together with a fork until combined.

Roll the puff pastry on a lightly floured work surface into a 12x17-inch rectangle. Use a pizza cutter or sharp knife to cut the pastry in half lengthwise and then cut a 3/4-inch strip off all 4 edges of each piece of pastry. Transfer the two large pieces of pastry to a 13x18-inch rimmed baking sheet. Dip a pastry brush in water and brush a 3/4-inch border around each large piece of pastry. Stack the trimmed strips of pastry onto the damp dough, creating a border all the way around.

Dollop and spread the cheese mixture inside the borders of each pastry. Evenly grate the zest of the lemon over the cheese. Scatter the rosemary leaves and grind a little pepper evenly over the top. Bake the tarts until puffed and deep golden brown on the top and golden on the bottom, about 17 minutes, rotating the pan half way through baking. Cut each tart into 3 or 4 pieces and serve hot.