139 marina recipes

Marinaded the beef ribs with this bourbon mustard glaze, and also basted the meat during the grilling as recipe directed. The grilled beef ribs was succulent. Will be using this glaze a lot to marinade other meats.

Make your own spicy barbecue sauce with this simple recipe that calls for orange juice, oregano and cumin seeds.

This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork.

Many recipes call for bottled Teriyaki sauce. This flavorful sauce that imparts so much flavor to beef, chicken and fish is so easy to make from scratch.

Honey soy baked salmon is a 2-ingredient weeknight dinner, flaky fillets glazed with sweet-salty marinade and baked hot for caramelized edges. On the table in under 30 minutes.

Grilled Yucatan-style chicken thighs marinated overnight, double-skewered for flat grilling, and served with papaya tomatillo salsa and julienned jicama.

Marinated chicken thighs grilled over wood or charcoal, served with papaya-tomatillo salsa and julienned jicama. Bold Yucatan flavors with a smoky, charred finish.

Texas-style venison chili simmered in beer and beef stock with chili powder, cumin, coriander, and masa harina. No beans, no tomatoes, just bold meat-and-spice flavor that deepens overnight.

Sticky monster beef ribs marinated overnight, hickory-smoked low over a beef broth drip pan, then basted with mesquite BBQ sauce until the bark turns glossy black. Backyard beef ribs done right.

Grilled vegetable kabobs: pre-cooked eggplant, carrots, and potatoes plus raw zucchini, peppers, onions, and mushrooms threaded onto skewers, herb-marinated and grilled low and slow. Vegetarian BBQ win.

Modern hardtack made with flour, masa harina, wheat germ, and oats for a more nutritious survival bread. A shelf-stable cracker that keeps indefinitely in airtight containers.

Texas-style red chili made from dried chile pods pureed into a fiery sauce with browned meat, cumin, and oregano. No beans, slow-simmered for hours.

Hammelsuppe is a traditional German mutton soup simmered with celeriac, leeks, carrots, and potato dumplings, finished with farina and egg yolk for a rich heirloom bowl.

Memphis-style rib basting sauce built on red wine vinegar, brown sugar, and Worcestershire with a kick of hot pepper. Tangy, thin, and made for long smokes.

A cold seafood pizza appetizer on a flaky crescent roll crust with sour cream spread, shrimp, crab, broccoli, and colorful bell peppers. The potluck crowd-pleaser that vanishes first.

Savory crepes filled with wine-braised leeks, shiitake mushrooms, and herbs, topped with a rich red wine mushroom sauce. An elegant vegetarian main that impresses.