484 basting recipes

Chinese-style char siu pork strips marinated in soy sauce, hoisin, five spice, rice wine, and red bean curd, then oven-roasted and glazed with honey. Serve as a main course or slice thin for appetizers.

Texas mopping sauce with strong black coffee, ketchup, Worcestershire, and butter for basting barbecue meats. A bold, savory baste that builds smoky bark layer by layer.

Homemade Balkan-style skinless sausages (cevapi) made from a three-meat blend of lamb, veal, and pork with paprika and garlic. Grilled until charred and smoky.

Slow-roasted leg of lamb rubbed with garlic, rosemary, and paprika, basted in a lemon-chicken broth sauce. A traditional Seder centerpiece that comes out tender as butter.

Apricot-glazed Cornish hens roasted whole over a buttery bread stuffing scented with celery, onion, and marjoram, basted with a sweet-tart apricot preserves glaze.

Savory rice stuffed pork chops with bacon, mushrooms, and vegetables. Double-thick chops bake slowly, basted to juicy perfection with Burgundy sauce.

Roast ham with crackling slow-roasts a fresh ham or pork shoulder at low temperature, scoring the rind into a crackling-crisp golden crust. Three ingredients, no basting required.

Jelly-glazed ham scored in diamonds and basted with a sweet-tangy grape jelly, dry mustard, and horseradish glaze that caramelizes into a sticky, burnished crust.

Israeli orange chicken roasted whole with a fresh orange stuffed inside, glazed with honey and ginger, and basted with wine. A fragrant, golden roast for holidays and gatherings.

Broiled flank steak (London broil) with lemon-garlic oil baste and buttery sauteed onions. Sliced thin against the grain for tender beef in 30 minutes flat.

Grilled halibut steaks basted with seasoned butter and served with a chilled cucumber-sour cream sauce. Light, fresh, and ready in 30 minutes.

Roasted Cornish hens stuffed with lemon, garlic, and rosemary, basted with honey-lemon glaze and finished with a white wine pan sauce. Elegant individual portions for special occasions.

Grilled chicken marinated in lime and cumin, then basted with a sticky guava jelly glaze spiked with jalapeño and Worcestershire. Sweet, smoky, and unmistakably Cuban.

Grilled pirate steak basted with a beer, chili sauce, and Dijon mustard BBQ sauce simmered with soy, hot sauce, and liquid smoke. Bold, smoky, and built for the grill.

Portuguese roast turkey brines in cold salted water, then packs a garlicky bread paste directly under the breast skin. Self-basting result with none of the hands-on oven time.

Roasted pork loin with dried apricots, prunes, and apple in an oven bag, glazed with brown sugar and white wine. Tender holiday-worthy roast that bastes itself as it cooks.