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Article

The Key to Using Rosemary – Be Stingy

Fine Cooking Issue 28
Photo: Scott Phillips
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Imagine you’re in a pine forest after a sudden downpour. Inhale deeply. Now magnify that fragrance and you’ll come close to the aroma of fresh rosemary. You’ll also understand why a light hand with rosemary is usually best.

Rosemary’s unique flavor and fragrance can be wonderful, but too much of its piny perfume can overwhelm a dish. It’s best paired with full-flavored foods, such as lamb, beef, pork, and grilled or roasted chicken. Fattier fish varieties, like mackerel and salmon, can stand up to it, as can some vegetables, particularly hearty roots and tubers like parsnips and sweet potatoes.

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