Piney, woodsy and wonderfully fragrant, rosemary is a hearty herb that stands up to long cooking and bold flavors. Layer it with paper-thin potatoes on a Roman-style Potato Pizza with Rosemary and Guanciale, or blend it into a 5-minute White Bean Dip with garlic and lemon. It’s essential in a slow-simmered Ragu Bianco, and it flavors the roasted chicken in a comforting Chicken Tagliatelle. When it’s cold out, add it to a pot of Tuscan Kale and White Bean Soup or Ribollita. Tip: to strip the leaves, hold the top of a sprig and run your fingers down the stem against the direction the leaves grow. Chop it finely, since the needles are tough, or add whole sprigs to soups and sauces and pull them out before serving.