4,274 marinate recipes

Grilled mahi mahi marinated in saffron, white wine, and Pernod, served with sauteed fennel, crispy fried fennel stems, and homemade garlic aioli. Restaurant-worthy French seafood.

Greek beef pita with red wine-marinated flank steak seared in butter, stuffed into warm pita with yogurt, cucumber, lettuce, and tomatoes. Build-your-own style.

Portuguese pork with lemon, garlic, cumin, and olives. Marinated overnight, then browned and braised until fork-tender. A rustic Alentejo-style braise.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Yogurt-marinated chicken baked golden, then simmered in a buttery saffron cream sauce with whole spices and ground almonds. Authentic Indian butter chicken from scratch.

Brandy Beef Bourguignon: French-style braised beef with red wine, brandy, pearl onions, mushrooms, and herbs. Marinated for hours, simmered slow into silk-tender bites.

Peppery mozzarella salad with beefsteak tomatoes, avocado, and shallots in a crushed green peppercorn and lemon dressing. Marinated one hour for bold flavor.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Iowa pork chops are thick-cut bone-in chops marinated in soy, garlic, onion, and ketchup, then grilled standing on the chine bone for even cooking. Heartland steakhouse standard.

German red beet salad marinated in vinegar, caraway seeds, horseradish, and ground cloves. A tangy, earthy side dish that improves as it sits.

Italian-style pork tenderloin roasted and marinated in balsamic vinegar, rosemary, sage, and pink peppercorns. A make-ahead dish that gets better up to 3 days in the fridge.

Korean barbecue short ribs (kalbi) marinated in shoyu, garlic, ginger, honey, and sesame oil, then grilled or broiled for smoky, caramelized edges.

Citrus shrimp and scallop kabobs marinated in orange juice, soy sauce, ginger, and garlic, grilled with snow peas and orange wedges. A bright, gluten-free seafood skewer for summer.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Soft steamed buns filled with mushrooms, water chestnuts, bell pepper, and hoisin sauce, served with a soy-chili dipping sauce. Homemade Chinese bao that freeze beautifully for later.

Caribou roast larded with salt pork, marinated in port wine with cloves and bay leaves, then slow-braised with cranberry juice and onions. A Northern wild game classic for hearty appetites.