Mexican oregano is more aromatic than the Mediterranean
oregano most cooks use, so it works especially well in spicy dishes.
Not exact matches
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Add the chopped zucchini, tomato,
oregano, salt, and pepper, and
cook until
most of the liquid has evaporated.
I have for many years had a large bowl of garlic cloves on my kitchen bench and use fresh cloves in
most of my
cooking along with plenty of fresh herbs such as
oregano, sage, basil, thyme, and parsley.
Add the tomatoes and sauté for 2 minutes, then add the grated garlic and
oregano and
cook until
most of the moisture has evaporated and the tomatoes are crackling.