I know that savory, tarragon, or thyme is a substitute for rosemary (I'm allergic but like how it tastes). I've tried and the best result in savory dishes seems to be from a combination of all 3. Years ago I made a lemon-rosemary cake and I'd like to figure out a substitution, but since it calls for fresh rosemary I'm not sure what to use. I'm guessing the oils will make a difference in baking. Before I experiment, has anyone tried a cake with an herb other than rosemary?
bon appetit
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