4,351 marinate recipes

Cure your own corned beef at home with a 7-day salt and pickling spice brine, then simmer in beer and bake for the best homemade deli-style corned beef sandwiches.

Chicken and peach salad pairs diced cooked chicken with sweet peaches, sliced almonds, and a creamy sour-cream dressing. Stuff into a buttery croissant for an easy summer lunch sandwich.

Chicken Provencale layers chicken breasts over cauliflower, tomatoes and carrots with a lemon-herb paste, all baked in a single dish. Light Mediterranean one-pan dinner.

Garlic butter shrimp scampi with lemon, herbs, and orange liqueur reduced into a concentrated sauce. Served over pasta or rice for a quick, elegant seafood dinner.

A succulent chicken dish where the chicken breasts are stuffed with spinach and ricotta cheese.

Roast loin of lamb stuffed with soft-cooked apples, ginger, and lemon juice. An Irish-inspired main dish roast with sweet fruit tucked inside and garlic slivered into the fat.

Vegan oat patties seasoned with soy sauce, Italian herbs, ground nuts, and nutritional yeast. Baked until crispy-edged and firm. A hearty plant-based burger that holds together.

Chuck roast marinates in a bright lemon-onion bath before roasting until tender in this citrus-forward pot roast where fresh lemon slices and marjoram create unexpected flavor that breaks from traditional brown gravy.

Salmon steaks poached with white wine, bay leaf, and fresh dill, served with a creamy cucumber dill sauce made from yogurt, mayo, and grated cucumber.

Crispy sweet potato and ham hash with poached eggs. Shredded sweet potatoes and chopped ham form golden patties topped with perfectly poached eggs.

A chile relleno in casserole form: layers of green chiles, two cheeses blended with tofu, and an egg-milk custard baked until set. Topped with salsa and feeds 8.

Easy to make meatloaf, without using a pan. Can be done in a dorm hall kitchen.

Thin-pounded round steak dredged in dry mustard and spices, pan-fried golden, and served with a red wine and mushroom pan sauce. A bold, peppery beef dish that feeds eight.

Guamanian chicken marinated 24 hours in soy sauce, beer, vinegar, and citrus, then grilled over smoking wood chips. Bold island flavors with a tangy, savory bite in every piece.

Southwestern crab cakes with carrots, celery, and cayenne, pan-fried golden and served with a smoky pasilla chili aioli made with pimientos, white wine, and garlic.

Chicken breasts baked low and slow over chipped beef with a creamy mushroom soup and sour cream sauce, dotted with bacon. A retro casserole classic that practically cooks itself.