96 marjoram recipes

Chicken Provencal braised with marjoram and topped with sauteed eggplant, cherry tomatoes, and ripe olives. A rustic French one-skillet dinner full of Mediterranean flavor.

Baked chicken fingers coated in yogurt and herb-seasoned cracker crumbs with a hint of curry. Crispy, low-calorie, and kid-approved with no deep frying required.

Cape May clam chowder is a Jersey Shore tomato-based chowder with fresh clams, sea scallops, bacon, and herbs. The Mid-Atlantic answer to the New England-versus-Manhattan debate.

Based on Dean Ornish's Eat More Weigh less. I give this as Christmas presents each year and get rave reviews.

Delicious Pasta with Fresh Tomato and Fresh Herbs recipe

Pan-seared sea bass fillets seasoned with a French herb blend of parsley, chives, marjoram, tarragon, and rosemary. Simple, elegant, and ready in under 40 minutes.

Country-style braised chicken: flour-dredged chicken breasts browned, then simmered in a marjoram-scented broth and white wine that turns into a silky pan gravy. Spoon it over biscuits or rice.

If you never know how to cook artichokes,I suggest you try this way,after cooking,you will say:Oh,my god,is there really so nice artichokes exsiting in this world?hehe,after I first did it( my good friend told me), I screamed like this!Really thanks this nice recipe:)

This is a traditional recipes that is rarely encountered today.

Quick beef stir-fry with fresh mushrooms, sweet pepper, and a savory white wine sauce served over rice. Ready in 45 minutes, this herb-seasoned wok dish makes a satisfying weeknight dinner for six.

Slow-braised calamari in umido with garlic, white wine, crushed chili, and tomato sauce, served with grilled ramp bruschetta and fresh marjoram.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

This delicious turkey stuffing will enhance your Thanksgiving with a fruity taste that everyone will love.

Rich chicken broth built from backs, necks, and wings, sweated with leeks and aromatics, then simmered four hours and reduced for deep gold stock. The base of every great soup.

Homemade sausage patties ground from beef and fatty pork, seasoned with sage, marjoram, cloves, and chopped pecans, then bound with champagne. An overnight dry in the fridge builds deep, concentrated flavor.

Chilled tomato-leek soup with fresh parsley, dill, paprika, and a splash of red wine. A vegetarian summer soup made with 2 pounds of ripe tomatoes, served cold.