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Recipes & Entertaining Ideas

Filtering by Tag: Rosemary

Watch: Roasted Fruit Salad with Rosemary Vinaigrette

Marc J. Sievers

My Roasted Fruit Salad with Rosemary Vinaigrette is a fantastic combination of incredible flavors and textures and happens to come together without any real effort - my favorite kind of recipe!  Roasting fruit intensifies their flavor and is enhanced even more with my incredibly simple rosemary-infused vinaigrette.  This is one my favorite dishes from my cookbook Table for Two!  It can be served as an entree for lunch or dinner for two, or shared as a salad course for a larger group (I love double-duty recipes!).  A friend recently served the warm fruit with vanilla bean ice cream and said it was a huge hit - who knew?!

Series 5, Episode 3: Roasted Fruit Salad with Rosemary Vinaigrette

Roasted Fruit with Rosemary Vinaigrette

Ingredients (serves 2 as a main course, or 4 as a salad course)


  • French Feta – 5 ounces, crumbled

  • Spring Mix Greens – 3 ounces

  • Pecans – ¾ cup, whole halves

Rosemary Vinaigrette

  • Olive Oil – ¼ cup

  • Honey – ¼ cup

  • Rosemary – 1 sprig, fresh, about 4 inches

  • Whole Black Peppercorns – ¾ teaspoon

  • Balsamic Vinegar – 1 tablespoon

Roasted Fruit

  • Green Grapes – 1 cup, seedless

  • Red Grapes – 1 cup, seedless

  • Black Plums – 2, cut into quarters, pit removed

  • Peaches – 2, cut into sixths, pit removed

  • Olive Oil – 1 tablespoon

  • Sea Salt – ½ teaspoon

  • Black Pepper – ¼ teaspoon, freshly cracked


Rosemary Vinaigrette

  1. In a small sauce pan set over medium heat, add the olive oil, honey, rosemary, and black peppercorns.

  2. Bring to a simmer, then remove from the heat, cover, and allow to sit for 20 minutes.

  3. Next, place a fine mesh sieve over a medium bowl. Strain the warm mixture, making sure to reserve the peppercorns and rosemary in the sieve.

  4. Lastly, whisk in the balsamic vinegar until full incorporated. Set aside.

Roasted Fruit

  1. Start by pre-heating the oven to 450 degrees F.

  2. Place all of the fruit onto a half sheet pan. Toss with olive oil, salt, and pepper.

  3. Roast for 10-12 minutes, until the fruit just begins to release their juices. During the last 3 minutes, add the pecan halves to the fruit to toast.


  1. Arrange the greens onto a platter or a serving bowl. Evenly distribute the warm fruit, pecans, and crumbled Feta. Drizzle with vinaigrette.

  2. Serve warm.

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Sweet Potato & Triple Cream Fries

Marc J. Sievers

During a busy work week when Ryan has late meetings and I have been in the kitchen recipe testing, or writing, the idea of whipping up an elaborate dinner couldn’t be further from my mind!  Instead, when those long days end, we like to relax on the couch, sip wine or Champagne, chat about our day, and “nibble” on cheeses, fruit, bread, and chocolate.  Of course, there are many nights we just do that out of habit—and not a bad habit if I say so myself!  When we want to really indulge, I pull out the big guns, or in our case, fabulous and creamy Triple Cream Brie!

As a lover of all types of French fries, I wanted to find an elegant way to serve one of my favorite basic food groups (they’re a food group, right?!), like on a random Tuesday night or for a Saturday night soirée.  Roasting big wedges of sweet potatoes with olive oil, salt, and pepper really brings out the flavor of this almost creamy vegetable, and also makes the outside nicely crisp.  When paired with fresh basil and Triple Cream Brie, and set under a broiler for just a minute, the result is over-the-top flavor and fantastic texture!

My Sweet Potato & Triple Cream Fries are the perfect thing to serve with drinks at a cocktail party, or alongside a big green salad and hearty soup for either a lunch or dinner (pass the baguette, please!), and especially after a long day when only a giant pan of richness will make the world’s problems melt away! 

From my kitchen to yours – happy cooking!

Sweet Potato & Triple Cream Fries

Ingredients (serves 6)

  • Sweet Potatoes – 4 medium, peeled

  • Olive Oil – 4 tablespoons

  • Sea Salt – 1 teaspoon

  • Black Pepper – 1 teaspoon, freshly cracked

  • Garlic – 4 cloves, finely minced

  • Rosemary – 1 teaspoon, fresh, finely minced

  • Triple Cream Brie – 4 ½ ounces, with rind, thinly sliced, cut into ¾-inch pieces, chilled

  • Basil – ¼ cup, fresh, rough chopped


  1. Preheat the oven to 450 degrees F.

  2. In a small bowl, combine the rosemary and garlic. Set aside.

  3. Cut each sweet potato in half lengthwise, and then cut each half into three long wedges.

  4. Place the wedges onto a sheet pan and toss with olive oil. Arrange the potatoes in a single layer and sprinkle evenly with salt and pepper.

  5. Roast for 20 minutes, and then turn each wedge with a spatula. Bake for another 5 minutes. Remove from the oven, sprinkle with the rosemary and garlic mixture, and bake for an addition 5 minutes.

  6. Remove the sheet pan from the oven. Set the broiler to high.

  7. Place the wedges into an oven-proof serving dish. Evenly distribute the cheese and then place under the broiler until the Brie is bubbly and melted, about 2-3 minutes.

  8. Remove from the oven, sprinkle with basil, and more salt and pepper to taste. Serve immediately.

Idea: Using a cast iron skillet as a serving dish allows you to go from hot broiler to table – just remember to use a trivet on top of your table.  

Order a signed copy of my cookbook Entertaining with Love!

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Simmering Winter Potpourri on WGN

Marc J. Sievers

During the winter, I love to have a pot simmering on the stove filled with quintessential seasonal aromatics that make my home smell welcoming and festive.  Just before Christmas, I had the pleasure of showcasing some last-minute decor ideas on WGN News and this (along with a few others!) was a hit in the newsroom!  My Simmering Winter Potpourri does just the trick!  Things like cinnamon, orange, rosemary, and even Balsam branches gently release their fragrance in spiced apple cider and fill the air with the most wonderful scent.  The best part is all you need to do is add more apple cider or water as needed and your home will smell like a wintery wonderland!  

Happy Holidays - from me to you!   

Simmering Winter Potpourri


  • Apple Cider – 2 cups

  • Water – 3 cups

  • Orange – 1 large, sliced ½-inch thick

  • Rosemary – 3 springs, fresh

  • Balsam Branches – 8 small springs

  • Cinnamon Sticks – 3

  • Cloves – 10, whole


  1. Add all of the components to a saucepan and bring to just under the boil. Then, reduce the heat to simmer. Allow the aromatics to simmer throughout the day or evening, adding more water and apple cider as necessary.

Order a signed copy of my cookbook Entertaining with Love!

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Rosé Sangria with Peaches & Rosemary

Marc J. Sievers

As the temperature rises in Chicago (and I hope where you are, too!), my desire to sip summer cocktails is in full swing!  To me, a summer cocktail, in this case my Rosé Sangria with Peaches & Rosemary, is refreshingly light with a sweet and savory love affair.  It is a drink filled with fresh sweet peaches and spicy rosemary that come together and marry-nate in a perfectly blush-colored wine.  You can serve either by the glass for yourself as you take a bubble bath to cool off and relax, or make ahead of time for a humid summer’s evening cookout where only a crisp chilled cocktail will do. 

Best of all – you get drunken’ peaches to eat, with a little extra zing, or serve them over cold ice cream for dessert.  Even the rosemary can be used in a white wine cream sauce over simple egg fettucine noodles for a light supper.

As the summer really heats up, have this recipe on standby so you are always ready with a fabulous summer sipper!  

Rosé Sangria with Peaches & Rosemary

Ingredients (serves 4-6)

  • Rosé – (1) 750ml bottle

  • Triple Sec – ½ cup

  • Italian Sparkling Wine – (1) 750 ml bottle, chilled

  • Honey – 1 tablespoon

  • Ultrafine Sugar – 1 tablespoon

  • Peaches – 4, pitted, cut into 8 wedges

  • Rosemary – (6) 4-inch sprigs, fresh


  1. Pour the Rosé and Triple Sec into a large glass pitcher.

  2. Add the honey and sugar. Stir until completely dissolved.

  3. Next add the peaches and rosemary. Chill for 3 hours.

  4. Before serving, add the entire bottle of chilled sparkling wine to the pitcher. Serve immediately.

Tip: For a “milder” libation, simply switch out the sparkling wine for an unflavored sparkling water. 

Idea: Have fun with different fruit and fresh herb combination: Orange & rosemary, strawberry & basil, lemon & thyme. 

A little something extra: Sangria is typically a chilled drink served in Spain and Portugal during the summer months – consisting of wine, fruit, a brandy or liqueur, and sweetener.  The honey used in this recipe adds a subtle sweetness without making it “sugary”.  Red, white, and rosé wines can be used in recipes – each variety offering unique flavors and richness. 

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French Savory Tarts

Marc J. Sievers

Onion & Goat Cheese Tart

One of the best and most versatile recipes a savvy home cook should have in their repertoire is a simple pastry dough recipe.  Well, are you in for a treat!  One of the components for my Savory French Tart happens to be a buttery pastry crust made with a recipe that does not require any specialty equipment, ingredients, or large amounts of time.  The dough can be transformed into either a sweet or savory base by just adding or subtracting ingredients like white pepper, rosemary, sugar, and other fresh herbs and spices.  You can then use the dough for tarts, pies, quiches, and crostatas.

With the holiday season fast approaching I am always thinking of recipes that I can make in advance, have multiple uses,  and serve to my guests in a few different settings.  My Savory French Tart fits the bill!  I can make it ahead of time and serve it with a simple salad and a bowl of White Bean Soup with Fresh Parsley Pesto for a dinner party, I can serve it at cocktail hour for an hors d’oeuvre, or even as part of a buffet, the list goes on and on!  Happy entertaining!

Watch my webisode of From My Kitchen to Yours - Savory French Tarts for a complete tutorial:

French Savory Tarts

Ingredients (serves 4 - 6)


  • Flour – 1½ cups, all-purpose

  • Butter – 1 stick, diced, unsalted, very cold

  • Sea Salt – 1 teaspoon

  • Sugar – 2 teaspoons, granulated

  • White Pepper – ½ teaspoon

  • Rosemary – 1 tablespoon, fresh, finely minced

  • Water – 8 tablespoons, very cold

Caramelized Onions

  • Yellow Onions – 4 cups, thinly sliced

  • Butter – 2 tablespoons, unsalted

  • Olive Oil – 3 tablespoons

  • Garlic – 3 cloves, finely minced

  • Sugar – 1 teaspoon, granulated

  • Sea Salt – ½ teaspoon

  • Black Pepper – ½ teaspoon


  • Eggs – 4 extra-large, at room temperature

  • Heavy Cream – 1 cup

  • Sea Salt – ½ teaspoon

  • Black Pepper – ¾ teaspoon

  • Nutmeg – ¾ teaspoon, freshly grated



  1. Place the flour, salt, white pepper, sugar, and fresh rosemary into a medium sized bowl. Whisk to mix ingredients.

  2. Next add the butter. Use a pastry blender to quickly break the butter into pea-sized pieces.

  3. Add the ice water and with your hand slightly cupped quickly work the water into the flour.

  4. Lightly flour you work surface (a granite or marble countertop is ideal as it keeps the dough very cold).

  5. Press the dough into a roughly shaped ball.

  6. Using the heel of one hand and rapidly press the dough in small amounts onto the board and away from you. Repeat this process two times. Doing so will ensure that the butter has been completely blended.

  7. Gather the dough into a smooth ball, dust lightly with flour, and wrap it in waxed paper.

  8. Refrigerate for 1 hour.

  9. Butter an 11½ inch tart pan.

  10. Preheat the oven to 400 degrees F.

  11. Remove the dough from the refrigerator and place it onto a lightly floured work surface.

  12. Quickly roll out the dough to be slightly larger than your pan and to be about ⅛-inch thick, making sure to lift and turn the dough during the rolling process to prevent it from sticking.

  13. Fold the rolled piece of dough into quarters and gently place it in ¼ or the prepared tart pan. Unfold the dough inside the tart pan.

  14. Gently press the dough onto the bottom of the tart pan. Then lift the edges of the dough from underneath and work it around the sides of the tart pan. Trim off the excess dough by rolling your pin over the top of the pan.

  15. Prick the bottom of the dough all over several times with the tines of a small fork. Line the dough with parchment paper and fill it to the top with dried beans or pie weights.

  16. Place the tart pan onto a sheet pan and bake for 20 minutes.

  17. Carefully remove the parchment paper and beans, prick the bottom of the dough again with a small fork, and bake for an additional 15 minutes. Set aside. Leave the tart pan on the sheet pan.

Caramelized Onions

  1. In a large sauté pan set over medium heat, add the butter and olive oil. Add the onions, salt, pepper, and sugar.

  2. Cook for 20-30 minutes, stirring occasionally until the onions are very tender and caramelized.

  3. Add the garlic and continue cooking for another 1 to 2 minutes, making sure the garlic does not burn.

  4. Spread the onions in an even layer on the bottom on the partially baked tart shell.

Custard & Assembly

  1. Whisk the eggs, heavy cream, salt, pepper, and nutmeg in a small bowl.

  2. Pour the mixture slowly into the tart shell over the onions.

  3. Bake for 30 to 35 minutes, or until the top of the tart is slightly puffed and golden.

  4. Allow to cool for 20 minutes, then unmold the tart from the pan.

  5. Serve warm or at room temperature.

Optional Garnish: Before baking, dot the top with goat cheese and ⅛-inch thick sliced rounds of peeled red onion.  Bake as directed.

Tip: Finished tart can be refrigerated for up to 2 days.  Allow to sit at room temperature for 1 hour before serving.

Idea: You can make the dough 2 days ahead of time.  Remove the dough from the refrigerator and allow it to sit at room temperature for 15 minutes.  Follow all preparation and baking instructions as written.

Order a signed copy of my cookbook Entertaining with Love!

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Roasted Garlic & Rosemary Boule

Marc J. Sievers

If you love bread as much as I do, you are going to fall in love with my Roasted Garlic & Rosemary Boule!  This recipe has the sweet flavor of roasted garlic, spiciness of fresh rosemary, and a golden-brown crunchy crust.  There is nothing like the feeling (and taste!) of  homemade, freshly baked bread.

I also love this recipe because it doesn’t require any specialty equipment or hours of kneading, once its mixed, that’s it!  The base of this recipe is what I use for all my “no-knead” boules which makes experimenting with new flavors fairly simple and allows for more time creating new combinations.  If you have never made homemade bread, start here!  Happy baking!

Roasted Garlic & Rosemary Boule

Ingredients (makes 1 boule)

  • Flour – 3 cups, all-purpose

  • Yeast – 1 packet, active dry yeast (¼ ounce)

  • Fleur de Sel (French sea salt) – 1 ¾ teaspoons

  • Honey – 4 tablespoons

  • Roasted Garlic- 5 cloves, smaller cloves left whole, larger cloves cut in half

  • Rosemary – 3 tablespoons, freshly minced

  • Black Pepper – 2 teaspoon, freshly cracked

  • Olive Oil – 2 teaspoons

  • Water – 1½ cups, warm


First Day

  1. In a large bowl, combine the water, yeast and honey. Allow the yeast to fully dissolve, about 5 minutes.

  2. Add flour, salt and rosemary. Stir until blended; the dough will be very sticky.

  3. Gently fold in the garlic.

  4. Cover the dough with plastic wrap. Allow the dough to rest at room temperature for 12 to 14 hours.

Next Day

  1. Using just enough flour to keep the dough from sticking to the work surface or your fingers, quickly fold the dough onto itself twice then shape the dough into a ball.

  2. Line the same bowl with large pieces of parchment paper and sprinkle with flour. Place the dough, seam side down, into the bowl and dust with more flower. Cover the bowl with a clean cotton towel and let rise until the dough is more that doubled in size, about 2 hours.

  3. Next, preheat the oven to 450 degrees F. Place a cast iron pot with lid in the preheated over for at lease 30 minutes while the dough is rising. The pot should be at least 2-¾ quart sized.

  4. To prepare the dough after the second rise, remove the cotton towel and evenly drizzle the top with olive oil.

  5. Carefully remove the pot from the oven and rest on a heat-resistant surface. Lift the ends of the parchment paper from the bowl and place into the hot pot.

  6. Cover the pot with the lid and bake for 30 minutes. Then, uncover and continue baking until the loaf is crusty and browned (about 15-25 minutes more). Keep your eye on the bread at this point as it can burn easily.

  7. Finally, remove the pan from the oven and place the loaf on a wire rack to cool completely.

Order a signed copy of my cookbook Entertaining with Love!

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Thyme & White Bean Soup

Marc J. Sievers

Soups are one of my favorite things to make, especially during the fall and winter months.  My Thyme & White Bean Soup with Freshly Parsley Pesto is an update to a classic.  It’s one of those soups that on a cool, crisp autumn day or chilly winter evening will instantly make you and your tummy feel warm and cozy!  Best of all the ingredients can be found at any local grocery store.  Eat well, laugh often, and share the love!

Watch my webisode of From My Kitchen to Yours - A Chic Autumn Lunch for a complete tutorial:

Thyme & White Bean Soup

Ingredients (serves 6 - 8)

  • Navy Beans – 1 pound, dry

  • Vegetable Stock – 6 cups, low-sodium

  • Olive Oil – ¼ cup

  • Yellow Onions – 4 cups, roughly chopped

  • Garlic – 10 cloves, minced

  • Thyme – 10 sprigs, fresh

  • Rosemary – 1 sprig, fresh

  • Bay Leaf – 1, dried

  • Sea Salt – 1 teaspoon

  • Black Pepper – 2½ teaspoons, freshly cracked


First Day

  1. Start by covering the beans with water by 1-inch. Allow them to soak in the refrigerator for 8 hours, or overnight.

Next Day

  1. Remove the beans and drain completely. Set aside.

  2. In a heavy bottomed pot set over medium-low heat, add the olive oil and onions. Cook for 18-20 minutes until the onions are soft and translucent.

  3. Using kitchen string, tie the rosemary and thyme sprigs together. Set aside.

  4. Add the garlic and cook for an additional 3 minutes.

  5. Next, add the vegetable stock, drained beans, bay leaf, and herb bundle.

  6. Bring the soup to a boil then reduce the heat and simmer for 35-40 minutes until the beans are tender.

  7. Remove the bay leaf and herb bundle. Add the salt and pepper.

  8. In the bowl of a food processor fitted with a steal blade, process the soup until it becomes slightly smooth and thick, about 1-2 minutes.

  9. Serve hot. Allow each guest to drizzle with Fresh Parsley Pesto.

Tip: Serve this soup alongside my Roasted Garlic & Rosemary Boule.

Order a signed copy of my cookbook Entertaining with Love!

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Cheers! The Tuscan

Marc J. Sievers

On of my favorite movies is Under the Tuscan Sun!  I love watching  it and imagining myself cooking, eating, and drinking luscious food and wine on a blanket under a big tree. In this blissful Italian daydream I would need a cocktail.  And what better way to capture the essence of the countryside than with oranges, lemons, rosemary, and Amaretto, my creation The Tuscan!  This total crowd pleaser can be mixed in advance, stored in the refrigerator, and poured over ice to get the party started.  Cheers!

The Tuscan

Ingredients (serves 6)

  • Amaretto – ¾ cup

  • Vodka – ¾ cup

  • Grand Marnier® – Splash to taste

  • Rosemary – 3 sprigs

  • Lemonade – 2¼ cups

  • Orange – 3 large slices


  1. First, fill 6 double old fashioned glasses with ice. Zest 6 large peels of orange.

  2. In a large cocktail shaker, muddle the leaves of 3 sprigs of rosemary and all the orange slices to a rough pulp. Add ice to the cocktail shaker.

  3. Pour in the Amaretto, vodka, Grand Marnier®, and lemonade. Top the shaker and shake vigorously for 30 seconds. Remove the top and pour through a fine strainer evenly into each glass.

  4. Garnish each glass with ½ of a fresh rosemary sprig and one large orange peel. Serve immediately.

Order a signed copy of my cookbook Entertaining with Love!

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A Rosemary Thanksgiving Touch

Marc J. Sievers

Thanksgiving for my family has always been a holiday when everyone comes together and truly celebrates one another and what we are thankful for:  Each other!  Sitting together around the dinner table during Thanksgiving has always been a time for catching up, laughter, and walking down memory lane. This year I wanted to add a special touch to the table that could be easily created with supplies from our local grocer (or even your yard).

Rosemary Napkin

Rosemary Napkin

Enchanted Pumpkin

Enchanted Pumpkin

As I thought about what to create I wanted to focus on some essence of Thanksgiving (and the Autumn season) and I realized that for me it is rosemary!  I devised two place setting accents that will evoke the aromas of Thanksgiving and the colors of Fall; fresh rosemary napkin rings and enchanted pumpkins!

The following are the instructions for you to easily add a bit of rustic glamour to your holiday table, as well!  They are simple, easy, inexpensive and oh-so-chic! Here's what you need:

Rosemary Napkin Rings


(List is for one napkin ring; multiply for however many place settings you wish to set.)

  • 2 fresh sprigs of Rosemary (each about 7 inches long)

  • Green floral wire (1 piece approximately 6 inches long)

  • Jute twine (1 piece approximately 4 inches long)

  • 1 small pine cone (an acorn will also work)

  • Glittered floral/wreath pick (preferably in rust or autumnal color)

  • Hot glue gun and extra glue sticks


  1. Start by stacking the stems of rosemary together. Using the floral wire, wrap the stacked rosemary, end to end, forming a ring.

  2. Apply a small dot of hot glue to the area where the floral wire has been wrapped, and attached one end of the jute twine. Continue to wrap until the wire has been covered. Secure the loose end of the jute twine with another small dot of hot glue.

  3. Cut a 2 inch section of the floral/wreath pick, preferably a section with small leaves, and attach with hot glue to the top of the ring, centered, on top of the jute twine.

  4. Place the pine cone (or acorn), centered on top of the floral decoration.

  5. Thread napkin through and place at each place setting

These fresh rosemary napkins rings will definitely add an unexpected element to any table!

Enchanted Pumpkins


(List is for one Enchanted Pumpkin setting; multiply for however many place settings you wish to set.)

  • 1 mini pumpkin

  • Jute twine (1 piece approximately 6 inches long)

  • Fresh rosemary (1 piece cut to a two inch length)

  • Glittered floral/wreath pick (preferably in rust or autumnal color)

  • Hot glue gun and extra glue sticks


  1. Start by placing a small dot of hot glue to the end of the rosemary. Attach the jute twine and wrap using about 3 inches of the twine.

  2. Place another small dot of hot glue to the wrapped area and secure the jute twine, creating a “tassel” look.

  3. Tie the other end of the jute twine around the stem of the pumpkin, allowing the tassel to hang about 1 inch, and secure using a simple knot. Cut any excess twine.

  4. Cut a 2 inch section of the floral/wreath pick, preferably a section with small leaves, and attach with hot glue to the top of the pumpkin, just under the stem.

Simple, easy, and elegant! Enchanted pumpkins will delight all of your dinner guests!

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