509 marjoram recipes

Creamy cheddar pasta tossed with herb-seared chicken breast, sautéed zucchini and yellow summer squash. A hearty skillet dinner that hits comfort-food notes without drowning in heavy sauce.

Italian vegetable ragout simmers potatoes, Brussels sprouts, cauliflower, Swiss chard, zucchini, and chickpeas in a marjoram-scented tomato base. A hearty meatless main over whole wheat pasta or brown rice.

Red dragon pie is a vegetarian British-style shepherd's pie with adzuki beans and brown rice braised in tomato and herbs, blanketed with mashed potatoes and baked until the top browns. Hearty, meatless, freezer-friendly comfort food.

Orange braised pork shoulder with port wine, dried figs, apples, and fresh orange, slow-simmered until fork-tender. Served over sesame brown rice.

Italian beef over buttered egg noodles with sliced round steak marinated in red wine vinegar, Worcestershire, basil, marjoram, and garlic. Savory, saucy, comes together in one skillet.

Hungarian Szeged goulash with braised pork, sauerkraut, apple cider, and sour cream. Caraway and sweet paprika build deep, smoky flavor in this hearty one-pot classic.

Moroccan Beef Kefta on Skewers with Chopped Vegetable Salad recipe

Thick, creamy New England-style clam chowder loaded with bacon, new potatoes, and tender chopped clams in a herb-rich cream base. Finished with fresh dill and parsley for a bowl that tastes like the coast.

Low-fat eggplant barley bake loaded with mushrooms, tomatoes, and chili sauce. A one-pan vegetarian main dish with hearty whole grains and tender sauteed vegetables.

Well, I hope this recipe helps in the use of turtles, though I suspect you will have to have a very large family or like turtle soup a lot, or scale the recipe to a more manageable quantity.

Classic Quebec-style roast goose stuffed with bread, currants, and apples, slow-roasted with aromatic vegetables and finished with a white wine pan gravy. A showpiece holiday roast.

The beef comes out tender and fall apart with lots of yummy sauce on top.

Incredibly delicious! This is my signature dish when I have company to come over, and it wows the crowd every singe time.

Shrimp de Jonghe, a classic Chicago dish of parboiled shrimp baked under a buttery herb and sherry bread crumb crust with tarragon, chervil, and garlic. Bubbly and golden.

Microwave chicken Veronique with mushrooms, white wine, and a Dijon-cream sauce studded with green grapes. The classic French bistro dish reimagined for the microwave in 30 minutes.

Cajun corn chowder with Mexicorn, frozen corn, skim milk, and chicken broth seasoned with cayenne, paprika, and celery seed. A spiced creamy corn soup that improves with resting.