rosemary « Eliot's Eats

Rosemary-Parmesan Sourdough Crackers

By Eliot, on January 26th, 2026%

I make these crackers quite often and have been since 2018. I first highlighted them on a charcuterie board but I never really wrote down the recipe.

The Hubs has been maintaining and nurturing a sourdough for about eight months. He’s dedicated and has mastered a lot of recipes. I decided to revisit these . . . → Read More: Rosemary-Parmesan Sourdough Crackers

Roasted Pumpkin-Rosemary Dip

By Eliot, on November 4th, 2025%

This is my first post for my Almost Vintage Holiday recipes theme. I’m looking through my old Martha Stewart Living and Gourmet magazines from November and December to populate these posts. I’m going to focus more on appetizers and entrees (not full blown holiday meals) with perhaps a few desserts thrown in. We will . . . → Read More: Roasted Pumpkin-Rosemary Dip

Roast Figs, Sugar Snow: Food to Warm the Soul by Diana Henry, a review and a recipe

By Eliot, on July 1st, 2024%

Today’s review includes a Blackberry-Rosemary Brownie inspired by a recipe included in Roasted Figs, Sugar Snow. . . . → Read More: Roast Figs, Sugar Snow: Food to Warm the Soul by Diana Henry, a review and a recipe

Marinated Chickpea Salad with Lemon and Kale from Company by Amy Thielen

By Eliot, on November 4th, 2023%

I’m back to reviewing some of the new and “best” cookbooks of 2023. Today’s review is of Company by Amy Thielen.

About the book:

One of Food & Wine’s Best Cookbooks of Fall 2023

From beloved writer and cook Amy Thielen comes a year of inventive recipes and twenty menus for the “let’s do it . . . → Read More: Marinated Chickpea Salad with Lemon and Kale from Company by Amy Thielen

Focaccia with Roasted Grapes, Walnuts, Rosemary and Honey

By Eliot, on October 20th, 2021%

The Great British Bake Off inspired me to create a new recipe. Weird combination but it works. . . . → Read More: Focaccia with Roasted Grapes, Walnuts, Rosemary and Honey

Olive Oil Poached Eggs with Toast Points and Hot Honey for Why I Never Finished My Dissertation

By Eliot, on April 14th, 2021%

It’s a first today at EE…the first collection of poetry that I’ve reviewed here and paired with a recipe. Enjoy this slim volume of verse along with a most excellent breakfast option. . . . → Read More: Olive Oil Poached Eggs with Toast Points and Hot Honey for Why I Never Finished My Dissertation

Grilled Goat Cheese Sandwiches with Balsamic Butter

By Eliot, on November 15th, 2019%

This delicious sandwich was inspired by Maggie’s Ruse, a stop on the TLC Book Tour. . . . → Read More: Grilled Goat Cheese Sandwiches with Balsamic Butter

A Moscow Mule and Pickled Beets

By Eliot, on July 23rd, 2017%

I know this is a weird pairing, a Moscow Mule and pickled beets, but that’s how my mind works when I’m tasked to get inspired from Mastering the Art of Soviet Cooking by Anya Von Bremzen for this round of Cook the Books. There’s RED pepper infused vodka and RED wine pickled beets ahead… . . . → Read More: A Moscow Mule and Pickled Beets

Grilled Herbed Olives

By Eliot, on June 20th, 2017%

Throw some olives on your grill before you cook your main entree. Makes for a quick and easy and delicious appetizer. . . . → Read More: Grilled Herbed Olives

Herb-Smothered Roasted Pork Loin

By Eliot, on May 3rd, 2017%

Here is a delicious grilled pork roast packed full of spring herbs like parsley, sage, rosemary and thyme. (Today’s post also contains a News Flash!) . . . → Read More: Herb-Smothered Roasted Pork Loin

Eliot's Eats