Recipe courtesy of Giada De Laurentiis
Rosemary-Infused Oil
Level:
Easy
Level:
Easy

Directions

Cook 1 cup olive oil with 5 or 6 rosemary sprigs in a small saucepan over medium heat, about 5 minutes. Remove from the heat and cool to room temperature. Transfer the sprigs to a bottle or cruet, then add the oil and seal. Refrigerate up to 1 month.

Photograph by Gemma Comas

IDEAS YOU'LL LOVE

Oil and Vinegar Slaw

Recipe courtesy of Rachael Ray

Linguine with Shrimp and Lemon Oil

Recipe courtesy of Giada De Laurentiis

Spaghetti with Parsley Olive Oil Sauce

Recipe courtesy of Michele Urvater

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Popcorn with Rosemary Infused Oil

Recipe courtesy of Giada De Laurentiis

Rosemary-Infused Lemonade

Recipe courtesy of Marcela Valladolid

Rosemary-Infused Vinegar

Recipe courtesy of Don Phillips

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          Farmhouse Rules

          10:30am | 9:30c

          Farmhouse Rules

          11:30am | 10:30c

          Farmhouse Rules

          12:30pm | 11:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Bakers vs. Fakers

          10pm | 9c

          Cooks vs. Cons

          12am | 11c
          powered by PubExchange

          Get Cooking