17 Fragrant Rosemary Recipes That Show off the Herb in All Its Glory

Los Angeles chef Roy Choi says this crazy-crispy, cereal-topped chicken sounds a little weird, "but you're gonna love it!"?

With 8 garlic cloves, honey, and rosemary, this amazing recipe is a powerhouse of intoxicating scents.

Jessamyn Waldman varies the toppings by season; she uses potato and rosemary in the winter and tomatoes and feta in the summer.

"It's a tradition for winemakers to bake bread with grapes to celebrate the harvest," says David Page. Each harvest, he uses his wood-burning oven to make this crusty flatbread studded with creamy crumbled blue cheese and sweet table grapes.

These simple skewers are lovely because of their distinct rosemary flavor, which completely infuses the charred shrimp and sweet red peppers. They can be made on a grill or in a grill pan on a stovetop.

In the chef version of this recipe, a rosemary-mint sauce tops the lamb chops. In the easy way, skip the sauce for the lamb chops; instead, rub rosemary onto the chops before they're seared.

Chef Matt Molina and his entourage prepared the dish on their last night in Italy, marinating the meat in olive oil, balsamic vinegar and rosemary.

Rocca Kitchen & Bar's consulting pastry chef, Ruth-Anne Adams, and her husband, Tom Fosnot, the restaurant's chef, sampled many breads while traveling through Liguria, Italy. A simple, sunflower seed–flecked cracker from the town of Chiavari was their favorite, and back at Rocca, they re-created it as a snack.

Chef Ashley Christensen at Enoteca Vin in Raleigh, NC, adds muddled fresh rosemary to her version of the gin—and—grapefruit juice classic.

Anna Imparato made this ingeniously simple dish at a luncheon at the Montevetrano winery in Campania. She tossed her pasta in a sweet-tart onion-orange marmalade made at the estate; in its place, this recipe calls for caramelized onions and store-bought orange marmalade.

This recipe is as straightforward as it gets—you can basically make it with your eyes closed, which is great, because it’s an ideal side for pretty much any dish.

Chicken thighs are perfect for the grill because they stay nice and moist. Skewering them with rosemary imparts a lovely herbal flavor.

This roast leg of lamb is rubbed with the classic combo of rosemary and garlic, but gets an unexpected twist with the addition of chopped fresh lavender. It's served with a sweet-and-sour shallot jam made from dates, honey and apple cider vinegar

According to Jessica Koslow, chef-owner of Sqirl in Los Angeles, their pastry chef, Meadow Ramsey, “makes the best pies and tarts on earth,” and we agree. In tinkering to find an alternative to using corn syrup in this nutty tart, Ramsey discovered that a mix of brown rice syrup and brown sugar creates a custard with an amazing caramelly flavor and a luscious texture.

"When entertaining at home, I'm always hard-pressed for stove space," says Floyd Cardoz. To save room, he sears the meat in a preheated pan in the oven. The method also helps the meat cook more quickly.

Chef Nancy Silverton adores the grilled, herb-flecked lamb chops scottadito (“burnt fingers”). Here, she adds a kick to the lamb by garnishing it with smoky pimentón de la Vera and little mint leaves

An icy treat for a warm summer evening, this granita gets an unexpected boost from the bold flavor of rosemary. You can put the hot lemon mixture directly into the freezer rather than chilling it first, but the freezing time will be longer