127 basting recipes

Six-hour smoked pork ribs basted with tangy barbecue sauce, vinegar, and sparkling water for tender meat with caramelized edges.

Three-ingredient cranberry maple glazed ham basted until sticky and caramelized. A no-fuss holiday centerpiece with sweet-tart flavor that feeds a crowd.

Roasted pheasant halves basted in a mandarin orange and lemon glaze thickened with cornstarch. A citrus-glazed game bird roasted in three stages for crispy, lacquered skin.

Scampi-style chicken thighs: boneless skinless thighs marinated in lemon juice and broiled fast with a garlic-parsley-white wine baste. Light, bright, weeknight chicken in under 30 minutes.

Miso barbecued tofu with grilled Japanese eggplant, shiitake mushrooms, and scallions basted in a sweet miso-plum sauce glaze. A plant-based Japanese-inspired grilled dinner in 30 minutes.

Two-ingredient teriyaki marinated chicken breasts, soaked for hours then grilled or baked with basting. A dead-simple diabetic-friendly chicken dinner with bold flavor.

Spit-roasted suckling pig rubbed with lime, herbs, and whole garlic, basted with marjoram-thyme olive oil for 6 hours, served with grilled and blanched seasonal vegetables.

Low-and-slow smoked beef brisket with pecan wood, wrapped and basted with tangy BBQ sauce. Texas pitmaster technique, backyard results.

Teriyaki grilled corn basted with a homemade glaze of brown sugar, tomato paste, and sesame seeds. Six ingredients, 20 minutes, vegetarian.

Grilled angel food cake with skewered nectarines basted in lemon-sugar glaze and topped with fresh blueberries. A light, summery grilled dessert.

Broiled salmon steaks basted with a garlic, lemon, and tarragon butter marinade with a touch of red pepper flakes. Fast, fresh, and ready in under 15 minutes.

Grilled garlic butter shrimp skewers basted with a white wine, parsley, and red pepper sauce. Serve as a main dish or appetizer straight off the grill.

Whole roasted turkey stuffed with wild rice, brandy-soaked apricots, and rosemary, basted in garlic-herb butter. A stunning holiday centerpiece that feeds 10.

Chef Kimos' rack of lamb studded with garlic, seared and roasted with a warm mint jelly, mustard, and vinegar basting sauce. A straightforward, impressive roast with a tangy-sweet glaze.

Roast pheasant draped in bacon and basted with a port wine and broth glaze, served with a rich port wine sauce and grapes. An elegant way to keep a lean game bird juicy and tender.

Roast duckling glazed with apricot basting sauce, served with wild rice studded with toasted pine nuts, chopped pears, and currants. An elegant holiday centerpiece.