There are few snacks I enjoy more than popcorn. Maybe it’s because I like watching movies to relax on the weekends. But also, there’s something about its light crispness that’s so appealing—it goes well with just about any cocktail. When I don’t have fresh rosemary on hand—or when I’m craving a little heat—I toss popcorn with a pinch of piment d’Espelette, smoked paprika, or Korean chile powder.

Ingredients

　　1/2 cup popcorn kernels

　　2 teaspoons extra-virgin olive oil, plus more as needed

　　1 tablespoon fresh rosemary leaves, finely chopped

　　1 teaspoon kosher salt

　　Pop the popcorn kernels in a popper or on your stovetop according to the package directions. Transfer to a very large bowl. Drizzle with the oil, then sprinkle with the rosemary and salt. Toss until the kernels are evenly seasoned. Serve immediately.

　　Reprinted with permission from Home Cooking with Jean-Georges: My Favorite Simple Recipes by Jean-Georges Vongerichten with Genevieve Ko. Copyright © 2011 by Jean-Georges Vongerichten; photographs copyright © 2011 by John Kernick. Published by Clarkson Potter/Publishers, an imprint of the Crown Publishing Group. All Rights Reserved.Jean-Georges Vongerichten is one of the most influential chefs in the world, having single-handedly redefined haute French cuisine, lightening and refining it by adding select Asian accents. He is the chef-owner of dozens of restaurants in fourteen cities around the world. His flagship restaurant, Jean Georges, at New York's Columbus Circle, is one of six restaurants in the United States to have been awarded three coveted Michelin stars; it received four stars from the New York Times. The winner of multiple James Beard Foundation awards, he lives in New York City and Waccabuc, New York, with his family.Genevieve Ko is a cookbook author and the senior food editor at Good Housekeeping magazine. She has written for Martha Stewart Living, Gourmet, and Fine Cooking and lives in New York City with her family.