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Marjoram

  • Recipe

    Porcini-Rubbed Red-Wine-Braised Beef

    The deep, dark spice rub can make the meat look like it’s burned, but it’s most definitely not. A special-occasion dinner on its own, the beef is also delicious shredded,…

  • Recipe

    Beluga Lentils with Ruby Chard

    One look at this stunning side dish, and you can see why these elegant legumes are also called caviar lentils. Serve with braised beef, lamb, or roast chicken.

  • Recipe

    Tomato, Melted Leek, and Blue Cheese Galette

    Peak-of-the-season tomatoes are the key to making this galette outstanding. I like to cut them in different ways—some sliced, some quartered—both for looks and texture. Delicious for lunch, it’s also…

  • Recipe

    Chopped Antipasti Salad

    Loaded with bite-size pieces of cheese, salami, tangy peppers, and tomatoes, this salad channels the flavors of an Italian appetizer platter with hints of the Hungarian flavors Nick grew up…

  • Recipe

    Herbed Ricotta Polenta

    Creamy-sweet ricotta and tender summer herbs give this polenta a sunny flavor profile, making it an excellent match for a simple roast chicken or seared steaks.

  • Recipe

    Grilled Peaches with Dukkah and Blueberries

    Dukkah is an Egyptian blend of nuts, seeds, and spices that is so good you can eat pinches of it straight, as a snack. Daub some ripe peaches with olive…

  • Recipe

    Heirloom Tomato and Cheese Pie

    This to-die-for rustic tart (or galette) is ideal for brunch, lunch, or a light supper with a green salad. The secret to keeping the crust from getting soggy despite all…

  • Recipe

    Herbed Aïoli Burgers

    These burgers get a double whammy of herb flavor: Finely chopped herbs are mixed into the beef, then the burgers are topped with an herbed mayonnaise that’s so good it…

  • Recipe

    Veal Stew with Bacon and Winter Vegetables

    This hearty stew is the perfect dinner for a cold winter's night. Bacon adds a touch of smoky flavor to the mild, tender veal.

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