4,351 marinate recipes

Classic steak au poivre, microwave-style: peppercorn-crusted steaks pan-seared in a microwave browning dish, then deglazed with brandy and beef bouillon. Bistro flavor in under 10 minutes.

Pork loin braised in tangy tomatillo and serrano chili sauce with nopalitos and fresh cilantro. A traditional Mexican-style green chili stew with bright, herby heat.

Easy roast pork loin seasoned with a five-ingredient dry rub of onion powder, allspice, sugar, salt, and pepper. Hot water in the oven keeps it moist; rest before slicing for juicy results.

An 8-pound prime rib rubbed with dry seasonings and smoked low and slow over indirect heat until medium-rare, finished with crushed rosemary. The ultimate showstopper roast for 8.

Low Country oyster loaf with cracker-crusted fried oysters stuffed inside herbed French bread. A classic Southern seafood sandwich served hot with lemon.

Broiled sirloin steak with a Dijon mustard, mayonnaise, and tarragon crust. A 5-minute prep, 20-minute cook weeknight steak with French-inspired flavors.

Turn leftover boiled beef into a rustic Italian main dish baked under garlicky tomatoes, oregano, and olive oil. Ready in 45 minutes with just 8 simple ingredients.

Rinderrouladen are classic German beef rolls stuffed with Dijon mustard, dill pickles, bacon, and onion then braised in beef broth. Served with a rich pan gravy for a traditional Sunday dinner.

Hot turkey sandwich melts loaded with cheddar, mustard, and dill pickles, baked under foil until gooey. Just 5 minutes prep and a brilliant way to use leftover turkey.

Missouri-style grilled pork ribs with a vinegar-based marinade of chili powder, toasted cumin, brown sugar, honey, dry mustard, and paprika. Tangy, spicy, and smoke-kissed.

Homemade pork and turkey sausages or burgers with garlic, paprika, and a hint of ground cloves. Just six ingredients, no casings needed, and three cooking options.

Three-ingredient egg casserole with sausage and cream corn cooked in a Dutch oven over campfire coals. A hearty camping breakfast that feeds a crowd with almost no prep.

Hernekeitto (Finnish pea soup) made with dried whole peas and pork leg simmered low and slow with marjoram and mustard. A traditional Scandinavian comfort soup that freezes beautifully.

Rumaki appetizers with bacon-wrapped water chestnuts, pineapple chunks, and bay scallops glazed in a sticky teriyaki-honey sauce. A retro party hors d'oeuvre ready in 30 minutes.

Pan-seared filet mignon cooked in butter and olive oil. Just four ingredients, high heat, and three minutes per side for a steakhouse-quality crust at home.

Stir-fried scallops with snow peas in a light miso and garlic sauce thickened with arrowroot. A quick, clean-flavored seafood stir-fry ready in 15 minutes.