A little bit of rosemary goes a long way. It’s a powerful, astringent herb that, when used correctly, takes a dish to the next level. It goes toe-to-toe with the flavor punch of a roasted leg of lamb, and as if to show off its subtler side, turns otherwise bland roasted potatoes into a hearty side dish. Subtler still, two teaspoons of chopped, fresh rosemary can transform mere green beans into an exotically aromatic Mediterranean style dish that nods to this herb’s ancient roots. And rosemary is more than just leaves. Whole sprigs can be added to roasting pans to bump up flavor, tucked into meat for an herbal infusion, stripped of all but a few leaves and used as skewers for grilling vegetables, or simply placed in marinades. Here are six recipes that harness the powers of rosemary in the best possible way.

Bonus dessert recipe: Clementine Meringue Cake With Rosemary

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