50 marina recipes

The variety of spices in this recipe help create a wonderful aroma in the kitchen. Can be used in place of any seasoning or marinade!

Grilled Hawaiian kabobs with pineapple, bell peppers, mushrooms, and cherry tomatoes in a sweet soy-ginger marinade. A colorful vegetarian BBQ recipe ready in under an hour.

Asian-style BBQ marinade with toasted sesame seeds, peanut butter, curry powder, soy sauce, sherry, and fresh ginger. Blended smooth and ready in 10 minutes for grilled chicken.

Five-bean salad with green, navy, lima, garbanzo, and kidney beans tossed with bell pepper, celery, and onion in a sweet-tangy vinegar marinade. The make-ahead potluck classic, vegan friendly.

Fiery Goan beef curry with a complex marinade of vinegar, garlic, hot chilies, and warm spices that packs serious heat for adventurous eaters who like their Indian food authentically spicy.

Mediterranean almond cookies made with ground almonds, egg whites, and candied cherries. Low-temperature baked treats dusted with powdered sugar and optional rosewater.

Finikia are Greek torpedo-shaped semolina cookies scented with orange and cinnamon, baked golden then dipped in a honey-cinnamon syrup and rolled in sesame or walnuts. Traditional Christmas melomakarona.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

Beef kabobs marinated overnight in a tangy buttermilk blend with brown sugar, lemon, and herbs. Grilled with zucchini, cherry tomatoes, mushrooms, and onions.

Red wine-marinated caribou simmered with paprika, red peppers, tomatoes, and caraway seeds, finished with sour cream. A hunter's take on classic Hungarian goulash.

Lemon-marinated chicken breast with a saffron pine nut and olive sauce served over vegetable couscous. A Moroccan-inspired three-component dinner with bold North African flavors.

Rack of lamb marinated 48 hours in fresh herbs, roasted to perfection, served with complex red wine demi-glace sauce studded with ham and pickles.

Traditional Mexican Atole thickened with masa - two recipes in one: wild Blackberry Atole de Zarzamora and Champurrado (chocolate with cinnamon). A warm, nourishing drink served with tamales.

Grilled filet mignon sliced thin and marinated in chili paste, fish sauce, and vinegar, then served over crisp lettuce with cucumber-papaya rolls and a zesty lime dressing.

Teriyaki tofu brochettes marinate extra-firm tofu and pineapple in soy, sherry, sesame, and ginger, then grill with peppers, onion, zucchini, and mushrooms. Vegan grilling.

This is a flavorful and mildly spicy chili recipe. Best served with a side of bread!