484 basting recipes

Roast turkey with cornbread chorizo stuffing: juicy turkey stuffed with spicy chorizo, sweet corn, and cornbread, roasted with a turn-and-baste method that delivers crisp skin and moist meat. A Southwestern Thanksgiving showstopper.

Chinese barbecued spareribs marinated in hoisin, dark and light soy sauce, honey, chili oil, and Marsala wine. Oven-roasted with a sticky, lacquered glaze basted every 15 minutes.

Favourite baked lemon chicken pounds chicken breasts thin, dredges in flour, and bakes in melted butter with a fresh lemon-garlic baste brushed on every step. Tender, golden, citrusy weeknight dinner with restaurant flavor.

Vegetarian corn-stuffed bell peppers with a double-corn filling, creamed corn and kernels bound with cornbread crumbs, garlic, onion, and red pepper flakes. Basted in vegetable broth for tender, juicy shells.

Grilled vegetable kabobs with yellow squash, boiling onions, cherry tomatoes, and mushrooms basted in Italian dressing with basil and parsley. Low-calorie and served over brown rice.

Tequila-marinated chicken wings grilled with chili powder, cayenne, and lime juice. Marinated overnight for maximum flavor, then basted on the grill. Serve with salsa or cheese dip.

Simple honey-glazed ham with brown sugar, cinnamon, and Dijon mustard. Score the surface, brush with glaze, baste with apple juice for a sticky-sweet holiday centerpiece.

Broiled chicken halves basted in honey-mayonnaise glaze with paprika and onion. The mayo keeps the meat juicy while the honey browns the skin golden and crisp.

Roast chicken stuffed with oatmeal bread, scallions, mushrooms, and giblets, then coated in more stuffing that crisps up as you baste. The cook snacks while guests wait.

Broiled rainbow trout marinated in lemon juice, basted with toasted sesame seed butter. A simple, elegant whole fish preparation with just 6 ingredients and golden, nutty flavor.

Wild game marinade with red wine, juniper berries, vinegar, thyme, and peppercorns. Tenderizes caribou chops and steaks over a 2-day soak. Doubles as a BBQ baste.

Slow-roasted boneless pork loin basted in a sweet-tart cherry glaze with warm spices and toasted almonds. A stunning centerpiece for Sunday dinner or holiday feasts.

Whole wild goose roasted low and slow, basted with an orange-tarragon glaze made with currant jelly and port wine. Carved tableside with a glossy citrus sauce.

Fish house barbecue with whole grilled trout basted in a tomato sauce, white wine, butter, and lemon juice. A classic lakeside cookout recipe ready in 35 minutes.

Oven-roasted spareribs glazed with a sweet soy and brown sugar sauce. Ribs steam tender under a covered roaster, then get basted with a sticky, caramelized glaze.

Lemon herb broiled chicken basted with melted butter, fresh lemon juice, and marjoram. Just 5 ingredients for golden, juicy broiled chicken with a bright citrus-herb finish.