Oregano Recipes

Provoleta with Oregano and Tomatoes

According to chef and grill genius Francis Mallmann, the success of this incredibly simple dish--provolone seared in a cast-iron skillet until crisp, browned and melty--depends on the quality of the cheese itself. "You want a sharp, mature cheese that's about eight or nine months old," he says.

Argentine Grilled Provolone

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02 of 11

Mussels with Speck, Lemon and Oregano

Ethan Stowell loves mussels all year round, but he's particularly fond of the plump summer ones from Washington's Puget Sound. "I often grab a couple handfuls of mussels at the end of the night and cook them at home for a late-night snack," he says. Here he flavors the briny mussels with lemon juice, fresh herbs and speck, the salty cured ham.

Lemon-Caper Aioli

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03 of 11

Grilled Shrimp with Oregano and Lemon

The sauce for this shrimp is a simple version of Italy's salmoriglio, typically made with lemon and herbs in a mortar. The sauce is also delicious spooned over grilled swordfish or any other meaty fish.

Lemon-Poppy Seed Cake

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04 of 11

Pistachio-Oregano Pesto

This delicious, easy pesto, made with roasted pistachios and fresh oregano, is perfect with roasted, grilled or steamed fish.

Spicy Cilantro Pesto

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05 of 11

Lemon-Oregano Roasted Chicken with Potatoes and Olives

Tangy roasted Meyer lemons pair beautifully with quartered potatoes, olives, oregano and chicken in this simple one-pot recipe.

Persian Roasted Chicken with Dried Cherry-Saffron Rice

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06 of 11

Lemony Roasted Potatoes with Oregano (Psites Patates)

It's hard to resist that Greek diner specialty of potatoes bathed in a lemony oil. In this version, slices of lemon are roasted along with the potatoes, gently perfuming the dish making it fresher and very satisfying.

Jalapeño-Roasted Potatoes

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07 of 11

Greek Salad with Oregano-Roasted Salmon

People think a Greek salad is mostly vegetables and cheese, but by adding simply roasted salmon, it becomes a terrific main course.

Greek Salad Skewers with Anchovy Aioli

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08 of 11

Giant Lima Beans with Stewed Tomatoes and Oregano Pesto

Tangy feta cheese, a bright herbal pesto and a crisp bread crumb topping all elevate this tomato-bean stew. It's sensational made with meaty Rancho Gordo giant limas from Peru, silky gigantes or large limas from the grocery store.