10,000 marinate recipes

Try a new fish dinner this summer with this succulent recipe that will become one of your favorites for years to come.

Bean sauce is used so often in Chinese dishes, white fish filets in bean sauce, they match so good!

Herb-rubbed pork loin roast with tart apples, red onion, and brown sugar, finished with a reduced apple juice and maple syrup pan gravy. A fall Sunday dinner classic.

Cocktail wieners and sausage slices are combined with a tangy and sweet sauce to create a delicious and flavorful dish for a brunch or other gathering.

Roasted winter squash and chicken thighs braise with prunes, garlic, cinnamon, and fresh orange into a North African-leaning one-pan dinner. Sweet, savory, and built for cold weather.

Country-fried steak with saltine cracker breading and a creamy milk gravy made from the pan drippings. A Southern diner classic with cube steaks fried until golden.

Pan-seared ling cod fillets deglazed with grapefruit juice, served with warm grapefruit sections and creamy avocado slices. A light, elegant 30-minute dinner.

Transylvanian pork and sauerkraut layered casserole with paprika-braised pork, kielbasa, rice, tangy sauerkraut, and sour cream sauce. Hungarian-Romanian comfort food at its richest.

Louisiana roast cuts deep pockets into the meat and stuffs them with the Cajun trinity of onion, celery, and bell pepper bound with garlic and butter. Baked low and slow so the seasoning melts into every slice.

Country-style pork ribs browned and braised in a bold sweet red wine sauce with honey, chili sauce, horseradish, and hot pepper. Falling-apart tender after 90 minutes in the oven.

Groaty Dick pudding, a Black Country classic of stewing beef, leeks, onions, and oat groats baked low and slow until the groats swell and thicken it into a rich, savoury pudding. A Bonfire Night tradition.

Mini salmon burgers made with canned salmon, crushed saltine crackers, dill, and lemon juice. Pan-fried until golden for a quick appetizer or light main.

Portuguese-style fresh tuna marinated in vinegar and garlic, pan-fried with a whisper-thin flour crust. Served the Azorean way with stale sourdough dipped in warm pan marinade.

Five-cheese baked macaroni with cheddar, Monterey Jack, Gruyere, Parmesan, and goat cheese, plus prosciutto and fresh herbs. Make-ahead grown-up mac and cheese.

Butternut squash casserole mashed with butter, brown sugar, egg, and evaporated milk, topped with toasted almonds. A sweet, custard-like side dish baked until set.

No-bean chili with cubed stewing beef and chorizo simmered in Mexican beer, tomato sauce, jalapenos, and cayenne. A meaty, slow-simmered Texas-style chili built for serious heat.