350 cut gin recipes

Yogurt-marinated chicken breasts rubbed with toasted coriander, cumin, ginger, and cayenne, then broiled until charred and tender. Served on crisp julienned radishes with fresh scallions and lime.

This mediterranean style burger definitely will express everyone, grilled mushrooms with mediterranean salad on top and grilled sour dough bread slices.

Asian vegetable and tofu soup with soba noodles, bok choy, broccoli, ginger, and garlic in a soy-spiked vegetable broth. Vegan, weeknight-fast, infinitely customizable.

Mexican escabeche-style pickled vegetables with carrots, cauliflower, zucchini, jalapeños, and olives in a tangy herbed vinegar brine. Chill overnight and serve as a zesty side.

One-pan Italian oven dinner with chicken, Italian sausage, bell peppers, and tomatoes roasted with garlic and olive oil. Minimal prep, maximum flavor from the oven.

Grilled sweet and sour halibut with a brown sugar-ginger glaze, charred bell peppers, and scallions. A light, flavorful fish dinner ready in 30 minutes.

General Tso's chicken stir-fried with dried red chiles, fresh ginger, and bright orange zest in a savory soy-sherry sauce. The Hunan-style original, faster and lighter than the breaded takeout favorite.

Low Country seafood boil reimagined as an oven-bag bake, with shrimp, smoked turkey sausage, whole potatoes, corn on the cob, and onion in savory broth. All the Carolina coast flavor, none of the pot wrestling.

In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Rolled spinach tea sandwiches with lemon-dill butter and fresh black pepper. Elegant no-cook finger food made with crustless white bread, perfect for parties.

Try this East Indian favorite that will create a succulent aroma in your kitchen, with some help from your slow cooker of course.

Chinese hot pot lemon chicken with bone-in pieces seared then simmered in a clay pot with sliced lemon, oyster sauce, brown sugar, and ginger. A saucy, citrus-bright braise served over rice.

Crispy fried tortilla strips layered with shredded chicken, mozzarella, and a smoky roasted poblano green sauce with cream. Authentic New Mexico-style chicken chilaquiles baked golden.

Shrimp pizza with a tangy steak sauce, chutney, horseradish, and lime base instead of tomato sauce. Topped with mozzarella, Parmesan, Vidalia onion, and green pepper.

Spanish pan con tomate with Serrano ham slow-roasts plum tomatoes for a sweet, garlicky spread piled onto toasted baguette and topped with thin slices of jamón. A classic tapas party platter.