335 glaze recipes

A fruity recipe that's simple to make and tastes wonderful as a glaze on pot roasts or as a spread for sandwiches.

Bow tie pasta tossed with honey-soy marinated chicken, red bell peppers, and scallions. A quick Asian-inspired weeknight dinner with a sweet, tangy, savory glaze.

Pork fillet stir-fried with garlic and bell peppers, then hit with orange juice and balsamic vinegar for a sweet-tart glaze. Piled over peppery rocket or watercress for a fresh, fast weeknight dinner.

Elegant French pastry with puff pastry, vanilla pastry cream, and glazed apricot halves resembling sunny-side eggs. A playful Michel Richard classic.

Chinese wok-braised chicken wings glazed in oyster sauce, soy sauce, dry sherry, and fresh ginger. Simmered then basted until sticky, glossy, and irresistibly savory.

Homemade dog biscuits packed with wholesome whole wheat, rye, and cracked wheat, baked until golden and crunchy. Made with real beef or chicken broth, these bone-shaped treats store for months and make tail-wagging gifts.

Sautéed pancetta with balsamic beans simmers crispy pancetta, garlic, crushed tomatoes, and white beans in a sweet-tart honey-balsamic glaze. A rustic Italian side or weeknight main.

Midwest-style ham balls baked in a sweet and tangy brown sugar mustard glaze with white vinegar. A classic potluck dish made from ham loaf, crackers, and eggs.

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

Grilled chicken basted in a tangy limeade, soy sauce, and curry glaze with coriander and ginger. East African-inspired flavors that'll own your next cookout.

Pork Chop and Corn Stuffing Bake presses seasoned chops into cornbread stuffing mixed with corn soup, then tops them with a brown sugar-mustard glaze. One pan, 45 minutes.

Salmon steaks stuffed with julienned shiitake and enoki mushrooms, carrots, and celery, then seared and braised in a lemongrass-fish sauce glaze. Served with sticky rice.

Tender smoked turkey breast baked low and slow, then glazed with a sweet-tangy homemade apricot mustard made from preserves, cider vinegar and coarse whole-grain mustard. Feeds a crowd.

Peach apricot pie: fresh sliced peaches glazed with apricot jam, brown sugar, cinnamon, and lemon in a flaky double-crust. Summer stone fruit at its peak.

Orange spiced fruit bread baked in a Bundt pan, packed with dried figs, golden raisins, and cranberries. A no-knead yeast loaf brushed with honey-orange syrup and finished with an optional citrus glaze.

Five-ingredient upside down coffee cake with pineapple rings, maraschino cherries, and brown sugar glaze over refrigerator biscuits. A retro brunch shortcut.