With the arrival of winter's cool temperatures comes an appetite for heartier, comforting foods, such as soups, stews, roasted and braised meats, vegetables, pasta, and rice dishes.

Flavor, in addition to warmth, is what makes these dishes truly satisfying, and Mediterranean herbs are just the trick for adding great taste.

Dried herbs, in particular, stand up to the season's more robust ingredients and longer cooking times. Most people are familiar with oregano and basil, but may not be as comfortable adding marjoram, rosemary and thyme to their recipes.

It is as simple as adding half a teaspoon to a favorite pasta sauce or chicken dish (measurement based on 4 to 6 servings).

Closely related to oregano, marjoram is pleasantly aromatic with a mint-like, sweet taste. It is an ideal complement to other herbs, including rosemary, sage and thyme. A staple in Mediterranean cooking, marjoram pairs well with beef, chicken, garlic, onion, pasta, pork, seafood, and vegetables.

A symbol of love and fertility in early Roman times, basil is fragrantly sweet, with minty tea-like notes. It tastes great with fish, tomatoes, pasta sauces, and vegetable dishes. Mediterranean oregano is strongly aromatic and slightly bitter, with an earthy, pungent flavor, and is a key ingredient in pizza, pasta sauces and Italian dishes. Rosemary's distinctive, fresh piney aroma and flavor is a natural accent to grilled and roasted meats, as well as vegetables, potatoes, and homemade breads, while thyme is warm, aromatic and pungent, making it perfect for marinades, spice rubs, and stews.

Need another great reason to enjoy herbs this season? All eyes are on Torino, site of the 2006 Winter Olympics, and the hearty foods and flavors for which that region is famous. There has never been a better time to experience the unmistakable aromas and tastes of the Mediterranean.

A bowlful of this hearty soup evokes the flavors of a Tuscan farmhouse kitchen. The fragrant drizzle of herbed olive oil is so comforting, you may want to make extra for dipping crusty bread.1 tablespoon olive oil1½ teaspoons marjoram leaves½ teaspoon crushed rosemary1 clove garlic, minced2 cans (16 ounces each) chickpeas (garbanzo beans), drained and rinsed2 cans (14½ ounces each) chicken broth1 can (14½ ounces) diced tomatoes, undrained1 cup water1 cup ditalini pasta1 package (6 ounces) baby spinach or 6 cups sliced spinach leavesHerb-infused olive oil (recipe follows)Heat olive oil with marjoram, rosemary and garlic in large saucepot on medium-low heat until fragrant (do not allow garlic to brown). Stir in chickpeas, broth, tomatoes and water. Bring to boil on high heat.Reduce heat and simmer 20 minutes, stirring occasionally.Meanwhile, cook pasta in boiling salted water as directed on package. Drain well and rinse under cold water.Spoon ½ of the chickpea mixture into blender container; cover. With center part of cover removed to let steam escape, blend until smooth. Return puree to saucepot. Stir pasta and spinach into soup.Cook on medium heat until spinach is wilted, stirring occasionally. Ladle soup into serving bowls. Drizzle with herb-infused olive oil just before serving.Makes eight (1-cup) servings.Herb-infused olive oil: Heat 2 tablespoons olive oil, 1 teaspoon eachbasil and marjoram leaves and a pinch of ground red pepper in small saucepan on low heat 5 minutes. Strain through small sieve into serving bowl or cup. Makes about 5 teaspoons.

Thisunique, delicious dessert is accented with a lightly caramelized honey syrup.4 firm ripe pears¼ cup honey2 tablespoons butter2 tablespoons water½ teaspoon marjoram leavesGorgonzola cheese or other desired cheese at room temperaturePreheat oven to 400 degrees. Peel and halve pears. With a paring knife, remove cores and hollow out centers with small spoon. Arrange pear halves in 11x7x2-inch baking dish.Heat honey, butter, water and marjoram in small saucepan on medium heat until honey boils and butter has melted, stirring occasionally. Pour over pears, turning pears to coat.Bake 25 minutes or until pears are tender when pierced with knife and honey begins to caramelize, turning pears and basting every 10 minutes.Transfer pears, cut-side up, to serving platter or 8 dessert plates. Spoon remaining honey mixture over pears. Serve warm or at room temperature. Spoon cheese into center of each pear just before serving.Makes eight servings.

This robust main dish will fast become a winter favorite. Basil and oregano complement the mushrooms and tomatoes, while bacon and chipotle chile peppers add a nice, smoky flavor.4 strips thick-sliced bacon, cut into 1-inch pieces1 package (8 ounces) sliced baby portabello, cremini or white mushrooms1 large sweet onion, halved and thinly sliced8 chicken thighs, skin removed (about 2 pounds)1½ teaspoons basil leaves¾ teaspoon oregano leaves½ teaspoon salt¼ teaspoon chipotle chile pepper1 can (14½ ounces) diced tomatoes, undrainedCook bacon in large deep skillet or 5-quart Dutch oven on medium heat 8 minutes or until lightly browned but not crisp and some fat has been rendered, turning frequently. Pour off all but 2 tablespoons drippings.Add mushrooms and onion; cook and stir about 8 minutes or until onion is softened, stirring occasionally.basil, oregano, salt and chipotle pepper. Sprinkle evenly over chicken. Add chicken and tomatoes to skillet.Bring to boil, stirring to get up all of the browned bits. Reduce heat to low and simmer 30 minutes or until chicken is cooked through, stirring occasionally and spooning sauce over chicken. Serve over hot cooked rice, if desired.Makes four servings.

Quick and easy to prepare, these crisp, buttery wafers flecked with marjoram add a bit of delicious intrigue to the cookie jar.½ cup (1 stick) butter2 teaspoons marjoram leaves½ cup sugarteaspoon salt2 large egg whites1 cup flourPreheat oven to 375 degrees. Melt butter with marjoram in large saucepan on low heat. Remove from heat.Stir in sugar and salt. Stir in egg whites, 1 at a time, until completely mixed after each addition. Stir in flour until well blended. Drop by rounded teaspoonfuls 2 inches apart onto 2 large greased baking sheets.Bake, 1 baking sheet at a time, 8 to 10 minutes or until edges of cookies are browned (centers should remain pale). Immediately remove cookies to wire racks. Cool completely.Makes two dozen cookies.