335 glaze recipes

Easy BBQ chicken simmered in a skillet with just ketchup and cola. Covered to cook, uncovered to reduce into a sticky, sweet-tangy glaze. Four ingredients total.

Whole duck gets blanched, coated in a sweet-spicy glaze of brown sugar, ginger, and star anise, then roasted until the skin turns crackling-crisp for rolling into Chinese pancakes with hoisin and scallions.

Elegant baked pear halves glazed with chutney and apple juice, dotted with butter and basted until tender and glossy. A refined side dish or light dessert that serves 12.

Broiled salmon teriyaki with a homemade ginger soy glaze made from scratch. Fresh ginger root, rice wine, and reduced-sodium soy sauce for a lighter take.

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.

Quick cinnamon rolls using refrigerated biscuit dough filled with brown sugar, raisins, and cinnamon. Ready in 40 minutes with simple powdered sugar glaze.

Spice-rubbed chicken baked with dark rum, brown sugar, ginger, and cloves, then glazed with mango chutney for a sweet-heat island finish.

Honey lemon rosemary chicken brushes a four-ingredient glaze of honey, lemon juice, rosemary, and red pepper flakes over chicken breasts. Sticky, herby, and weeknight-easy.

Rosemary chicken wings baked golden in a sweet-herbal glaze of lemonade, butter, shallots, and dried rosemary. A unique twist on baked wings for appetizers or dinner.

Broiled rainbow trout glazed with a reduced sake, soy sauce, and ginger sauce. Japanese-inspired fish that cooks in just 4 minutes under the broiler.

Slow-roasted pork loin coated in Dijon mustard, finished with a sweet-tangy mandarin orange glaze of brown sugar, vinegar, soy sauce, and bell pepper. A retro Sunday roast with a glossy citrus sauce.

Tiny cinnamon rolls made from crescent roll dough with cinnamon sugar filling and vanilla glaze. A 25-minute shortcut that bakes up bite-sized and tender.

Lime and dill seafood skewers alternate scallops, shrimp, and halibut with corn, carrots, and purple onion. Marinated in garlic-lime-sesame and finished with dill mustard glaze.

Teriyaki chicken wings marinated in a honey-sherry teriyaki glaze with ginger, garlic, and dry mustard. Sticky, sweet, and savory wings for game day appetizers or party platters.

Freezer-friendly candied chicken glazed with maple syrup, ketchup, and white vinegar. Sweet, tangy, and ready to reheat over rice, pasta, or potatoes on busy nights.

Baked hot fruit compote with plums, peaches, and mandarin oranges in a brown sugar-lemon glaze. A warm, easy dessert or brunch side from pantry staples.