10,000 marinate recipes

Beef chuck roast marinated overnight in red wine, a full cup of garlic, lemon juice, basil, and dry mustard, then grilled over medium coals until smoky and tender. Feeds six hungry people.

Three-ingredient brine for smoking fish that firms up flesh, seasons deep, and builds the tacky pellicle hot smoke needs to grab hold.

Sauerbraten with Coke uses cola in the vinegar marinade for a sweeter, more caramelized take on the classic German pot roast. Marinated 2 to 4 days, braised until fork-tender, and finished with gingersnap gravy.

Lamb Marsala: shoulder chops dredged, browned, and slow-braised in Marsala wine with mushrooms until fork-tender, then served over golden braised winter squash. A rich, cozy autumn twist on chicken marsala.

Grilled 5-pound beef roast studded with garlic, soaked in a white wine and Dijon marinade, then glazed with a honey-soy-ginger sauce spiked with Thai chili. Feeds 6 hungry people.

Chickpeas simmered in creamy coconut milk with tomato, garlic, and golden turmeric. Six ingredients, one pot, and deeply fragrant. Vegan African-inspired comfort over rice.

Glazed Cornish hens roasted with an apple jelly and cinnamon glaze, served with wild rice tossed with red grapes, celery, and cashews. An elegant dinner that's easier than it looks.

Bring memories of Graceland into your kitchen with this savory dish that can even satisfy the hunger of "The King".

Golden-brown chicken pieces nestle into creamy rice cooked in milk for this foolproof one-pan dinner. Just brown, layer, and bake. Tender meat, fluffy rice, zero fuss.

A succulent fish dish that's made with a creamy sauce that will have your tastebuds tingling with delight!

Add some exotic flavor to dinner with this succulent dish made with small veal cutlets, prosciutto cheese and red wine.

Treat your guests tonight with this succulent chicken dish that will have them licking their lips after every forkful!

Southern smothered steak with flour-dredged round steak browned in bacon drippings, then simmered in its own gravy until fork-tender. Four ingredients, pure country cooking.

Roasted rack of lamb seared then oven-finished to a rosy medium-rare, served over greens with a fresh mint and balsamic vinaigrette. An elegant, restaurant-worthy main built on a simple pan sauce.

Not too watery, not too heavy, this recipe is just right! Once again, I often adjust measurements and go by feel!

Pepper-crusted roast beef eye of round coated in Dijon mustard and cracked black pepper, served with a roasted red pepper and fresh basil compound butter. An elegant, simple roast.