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Pan-seared guinea fowl pieces cooked with aromatic garlic and rosemary, served alongside oil-drizzled garlic-rubbed toasted bread.
Roast parsnips until golden, then simmer with rosemary, onions, milk, and stock before blending into a smooth, aromatic soup.
Herring fillets threaded onto rosemary skewers, pan-fried in butter, and oven-roasted alongside fresh lemon halves for a fragrant finish.
Make rosemary-topped focaccia the traditional way, kneading and knocking back the dough by hand until smooth and elastic.
Mix yeast, flour, and oil into a dough, knead, rise, dimple with rosemary and salt, then bake until golden.
Kneaded dough topped with roasted garlic, rosemary, and butter, then baked until golden-brown and risen.
Versatile white dough split to create a classic loaf and six savory rolls filled with fresh rosemary and goat's cheese.
Pan-fried rosemary lamb served with oven-roasted shallots and a smooth olive oil sweet potato mash.
Lamb loin marinated in rosemary, honey, and shallots, seared and roasted until pink, then served on aromatic rosemary skewers.
Roast organic lamb coated in a sweet and savory blend of rose petal jam, mustard, rosemary, and lemon zest.