Marjoram

Tagliatelle with lamb shoulder ragù is an exquisite Italian dish embodying the spirit of traditional cuisine. Its roots trace back to Tuscan villages where slowly braised meat and aromatic herbs created a unique flavor. Tender lamb sautéed with rosemary, thyme, and marjoram simmers in a rich meat broth with tomato passata; mushrooms and artichokes add depth to the taste. Served with perfectly cooked al dente pasta, butter, and parmesan, it creates a harmony of textures – silky pasta, tender meat, rich sauce. This dish is best enjoyed hot, garnished with fresh herbs and paired with a glass of red wine. It’s perfect for cozy home dinners or festive gatherings, bringing warmth and the taste of Italy right to your table.

Recipe taken from the magazine "1000 tips for the cook.

Rotolo is an unusual pasta dish. It takes a little longer to make than some other pastas, but it's worth it because it's a joy to eat - a real showpiece if you want to get attention .

Sweet, slow-roasted pumpkin, aromatic marjoram and nutty Parmesan combine in this luscious, cheesy, luxurious risotto that's bursting with delicious flavor.

Black Angus steak is a culinary masterpiece reflecting sophistication and depth of flavor. The origins of this dish trace back to premium meat traditions where quality marbled beef cuts are valued for tenderness and rich taste. This recipe allows the natural juiciness of the meat to shine through, enriched with the aroma of spices and butter. Sumac adds a subtle tanginess, while fragrant herbs combined with lemon juice provide delicate Mediterranean flavor notes. Grilling creates an appetizing crust while keeping the inside tender. It is served with spicy chili that adds zest and completes the flavor composition. This steak is perfect for a cozy dinner atmosphere, highlighting the value of simple yet impeccable combinations.

Couscous with jalapeño pepper is a bold combination of the airy texture of couscous with the fiery notes of Mexican pepper. This recipe embodies a creative approach to traditional grains, transforming it into a vibrant dish with rich aromas of marjoram, basil, and sun-dried tomatoes. The ease of preparation makes it an ideal choice for a quick yet exquisite dinner. Butter adds creaminess and depth of flavor to the couscous, while jalapeño provides a pleasant spiciness that awakens the appetite. The dish pairs perfectly with refreshing herbs and works well as a light standalone dinner or as a side for meat and fish. Each bite is a play of textures and flavors that can surprise even the most discerning gourmets.

Recipe from the book "The Witcher. Unofficial Cookbook" by Olga Limanets. On the one hand, one could consider the army a separate social stratum. On the other hand, the rank-and-file soldiers of the Northern armies were recruited from the peasants, and the dishes in their diet were not much different from the usual village soups and stews. This pea soup, in Polish - grochówka, is mentioned several times in the saga of the witcher. The first time - when Geralt dreamed of such a soup in the camp of Marshal Vissegerd and was ready to give all the sturgeon and all the truffles in the world for it. The second time - when in Toussaint, in the courtyard of the Zubarran castle, Geralt finally had the opportunity to try this soup.

This signature pesto sauce is a true culinary masterpiece inspired by Italian classics but with a rich aromatic bouquet of spicy herbs and nuts. It combines the freshness of arugula, the spiciness of sage, the tartness of rosemary and oregano, along with a subtle citrus note of lemongrass and lime. Delicate Brazilian and pine nuts give the sauce a velvety texture, while Parmesan adds a rich cheesy flavor. A light acidity from apple and wine vinegar, paired with olive oil, makes this sauce an ideal complement to pasta, meat, and vegetable dishes. It can be used as a marinade or even as an original dressing for salads. Serving this sauce will create an atmosphere of sophistication and freshness in every dish.

Pork tenderloin medallions with marjoram are an exquisite dish of French cuisine, where the juiciness of the meat perfectly combines with the aroma of herbs and spices. Marjoram adds a subtle spiciness to the medallions, enhancing their delicate flavor. Thin slices of pork, slightly flattened for better cooking, are sautéed to a golden crust in olive oil with garlic and ginger, infusing the meat with deep flavor. The thin crust seals in the juiciness, creating a harmony of textures. This delicacy is often served with light sides like mashed potatoes or grilled vegetables and pairs perfectly with white or rosé wines. The dish became popular thanks to French chefs aiming to preserve the natural taste of meat while enriching it with natural herbs and spices.

Lots of Swiss chard and a fair amount of cottage cheese. A traditional Italian Easter pie. The recipe was shared with us by the official information portal about tourism and events in Genoa visitgenoa.it.

This is how Nikolay Fedotov, chef of Divine, prepares bigos.

Beef with mushrooms is a refined dish of European cuisine that combines the rich flavor of meat with the delicate texture of mushrooms. The secret to its rich aroma lies in the combination of red wine, broth, and aromatic herbs that add depth to the sauce. Historically, such dishes are popular in France and Germany, where mushroom sauces often accompany meat dishes. Cooked by braising, the beef becomes juicy and tender, while cream and mustard add a piquant touch. It is perfect for a family dinner or a festive feast, served with mashed potatoes or a crispy baguette that can be dipped into this magnificent sauce.

A rich, fatty soup with butter and whipped cream, and even more aromatic additives - marjoram, thyme, cloves and Dijon mustard. Pancakes are served separately, and if you like, you can do without them .

Greek street food. Either shawarma or a sandwic

Turkey roll with prosciutto and sun-dried tomato pesto is a refined dish of Italian cuisine that combines the tenderness of turkey with the spiciness of prosciutto and the rich aroma of pesto. This recipe is inspired by Mediterranean gastronomic traditions, where harmonious flavors and simplicity of preparation are highly valued. The juicy roll filled with a rich bouquet of spices and herbs fills the kitchen with warm notes of basil, marjoram, and red wine. Baked to a golden crust, it remains tender thanks to vegetable broth. A salad mix garnish with balsamic vinegar and crunchy sesame seeds adds freshness and texture. This dish is perfect for festive dinners and family gatherings, creating an atmosphere of coziness and Italian hospitality.