2,486 oregano recipes

Gambardella's minestrone with five dried legumes, fresh fennel, basil, oregano, and Italian vegetables simmered into a thick, hearty soup. Serve over pasta or rice.

Build-your-own chicken tacos with a slow-caramelized garlic and onion base, serrano chiles, dual paprikas, and toasted cumin. Simmered chicken filling served with radishes, pinto beans, sour cream, and cilantro for a generous taco-night spread.

La Jolla salad is a California coast composed plate: mixed greens, crab-filled radicchio cups, grilled shrimp, and fresh papaya, dressed with a sharp lime-dill vinaigrette built on egg yolk.

Chili primero with smoked bacon, cubed round steak, pickled cactus, jalapenos, and masa harina thickening. Long-simmered Tex-Mex chili packed with deep, layered Southwestern flavor.

Slow cooker beef and pork chili with secret Southern twists: bacon drippings, coffee, cocoa, and a touch of sugar for deep complexity. Simmer for hours until thick and rich.

Creole beans and rice layers a tomato-spiced kidney bean stew over fluffy rice, finished with a fresh cucumber-tomato salsa for crunch. Vegan, high-fiber Louisiana classic.

Aunt Bunny's Stuffing combines apple, orange, pineapple, water chestnuts, and preserved ginger with raw sausage and 13 herbs and spices for a holiday turkey stuffing that's genuinely unlike any other.

Traditional Italian minestrone with white beans, vegetables, broken spaghetti, and a Parmesan rind simmered into the broth for umami depth. The classic peasant-soup approach.

Three-bean vegetarian minestrone soup with chickpeas, adzuki beans, kidney beans, pearl barley and tomatoes, finished with red wine, soy sauce, and grated Parmesan. A hearty Italian soup packed with protein and fiber.

Four-B chili loads black beans, stout beer, broccoli, and peanut butter into a three-chili vegetarian chili with deep, roasty, unexpected flavor. Served over Spanish rice with warm corn tortillas.

Championship chili layered with chicken broth, pork chops, flank steak, green chiles, and beer. A Texas-style three-meat bowl that's better the next day.

Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.

Poached chicken chili with white corn, great northern beans, and green chiles, served over crushed tortilla chips and Monterey Jack with a fresh tomatillo salsa verde.

Three homemade cold-smoked beef salami recipes: classic peppercorn, Southwestern chili-cumin, and Italian with basil and Parmesan. Cured, rolled, and smoked from scratch.

Chicken simmers in a rich, complex mole sauce built from chipotle chili, cocoa, peanut butter, sesame seeds, raisins, and warm spices. Authentic Mexican mole that's worth every minute.

Gumbo z'herbes, the New Orleans green gumbo: spinach, mustard, turnip, and collard greens simmered with smoked pork, ham, and oysters, spiced Creole-style and served over rice with file powder.