Roasted Potatoes with Scallion Cream and Lemon Zest

Serves 6-8Prep Time 15 minCook Time 30-40 min Ingredients 2 lbs baby potatoes (Yukon Gold or red work great) Olive oil Salt & pepper…
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Asparagus with Blistered Cherry Tomatoes & Parmesan

A fresh, no-fuss spring side that lets seasonal ingredients shine—tender asparagus, sweet blistered tomatoes, and a generous shower of Parmesan. Serves: 4Time: ~20 minutes…
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Brisket

Recipe from the New York Times. Ingredients Yield:8 to 10 servings 5 pounds beef brisket 2 garlic cloves, peeled Salt and freshly ground black…
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Brisket Bourguignon

From Bon Appétit Magazine A favorite of Rosemont’s Wine & Beer Buyer, Kevin, this comforting dish combines tender beef brisket with rich flavors of…
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Sicilian Herb and Salt-Rubbed Lamb

 By Rosemont’s Atticus Naylor Atticus’ recipe enhances this classic with a vibrant herbal spice rub, infusing the meat with fresh, green flavors that result…
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Challah French Toast

Indulge in the perfect morning treat with our delectable French toast recipe featuring Rosemont-made challah bread. Lightly spiced with cinnamon and nutmeg, each golden…
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