647 glaze recipes

Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.

Grilled Peking duck with a soy, honey, and turmeric glaze ladled over the skin, then air-dried for hours before slow-grilling to crackling perfection. A showstopper worth the wait.

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.

Pistachio mint cake is a green-tinted sheet cake with chocolate chips, baked in a 9x13 pan and topped with melted Andes mints spread into a glossy chocolate glaze.

Lemon zucchini cookies with walnuts and a tangy lemon glaze drizzled on warm. A soft, cake-like drop cookie that sneaks garden zucchini into a bright, citrusy treat.

Pork tenderloin rubbed with oregano, cumin, ancho chile, and smoked paprika, seared golden then roasted alongside honey-glazed baby carrots with jalapeño and garlic. A smoky, one-pan dinner for six.

Stovetop sweet and sour meatballs glazed in tangy pineapple sauce with crisp-tender green peppers in just 40 minutes.

Broiled lamb chops glazed with a lime, ginger, and peach syrup sauce, served alongside broiled peach halves. A sweet-tart pairing that takes under 30 minutes from start to plate.

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.

Glazed carrots in a sweet orange juice and raisin sauce thickened with cornstarch. A bright, naturally sweet side dish with no butter or cream needed.

Honey mustard baked chicken coated in a sticky glaze of honey, mustard, garlic, and flour, then roasted uncovered until caramelized and golden brown.

Crispy phyllo crust filled with tofu-apricot cream spiked with honey, topped with glazed canned apricots and optional chocolate drizzle.

Bread machine sticky rolls with cardamom and buttermilk. Shaped as knots or cloverleaf, brushed with butter-sugar glaze. Includes brown-and-serve and cinnamon roll options.

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.

Microwave poached pears glazed with orange marmalade, brown sugar, and citrus zest, served chilled with a creamy yogurt sauce. A light, elegant fruit dessert.

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.