Recipes with marjoram

Kahlua chili: ground beef chili spiked with coffee liqueur, served Cincinnati-style over spaghetti with cheddar and onion. The coffee-and-cocoa background note that makes it work.

Crab or tuna cakes bind crumbled crackers, red pepper, parsley, and herbs into golden oven-baked seafood patties. A lighter, no-fry baked-not-fried version of the classic.

Cape Cod cranberry meatloaf with ground chuck, herbs, and an inverted brown sugar cranberry glaze. Old New England recipe with sweet-tart top crust.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.

Italian meatball sandwich: pork-and-beef meatballs simmered for an hour in a long-cooked red wine tomato sauce built on salt pork, garlic, basil, and marjoram. Piled in a crusty roll with Parmesan and roasted peppers for a proper Sunday sub.

German meatballs with sauerkraut and apple mixed into the meat, browned in bacon drippings, then simmered with braised red cabbage, apples, and caraway seeds.

German meatballs with sauerkraut and apple mixed into the meat, browned in bacon drippings, then simmered with braised red cabbage, apples, and caraway seeds.

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.

Herbes de Provence blend with marjoram, thyme, savory, basil, rosemary, sage, and fennel seeds. Mix once and store for months of French-inspired cooking.

5-hour beef stew, the dump-and-bake oven version that needs zero browning. Beef chuck, potatoes, carrots, peas, and red wine slow-roast into a thick, savory stew.

Homemade Polish kielbasa: a traditional sausage of pork shoulder, beef chuck, veal, and pork fat seasoned with marjoram, paprika, allspice, savory, and garlic. Old-country flavor.

Northern Italian style lasagna layered with a bacon-rich meat sauce, a creamy nutmeg-scented white sauce, and a parmesan-ricotta filling. Richer and creamier than the usual red-sauce version.

A traditional German stuffed pork belly filled with breadcrumbs, smoked ham, ground meat, and marjoram. Scored, seasoned, and roasted until the rind turns shattering crisp. Served with roasted turnip.

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.

Venison swiss steak braises dredged venison round in bacon grease then slow-cooks it in stewed tomatoes, beer, and beef stock until fork-tender. The classic Midwestern hunter's preparation.

Homemade kielbasa sausage: traditional Polish pork-and-beef sausage seasoned with garlic, marjoram, allspice, and brown sugar. Stuffed into casings and rested overnight for deep flavor.