10,000 marinate recipes

New potato casserole with thinly sliced potatoes and onions baked under butter until tender and golden, served with herbed sour cream. Five ingredients and effortlessly simple.

Herbed brown rice pilaf sauteed with onions and garlic, then simmered with dill, thyme, and butter. A fragrant, nutty side dish with hands-off cooking.

Texas-style beer chili with three meats (beef, pork, ground), masa harina thickening, and bold spices. Simmers for 3+ hours to develop deep, complex flavors.

White pizza no red sauce: a garlicky herb-oil base topped with three cheeses (mozzarella, fontina, parmesan) and baked hot until the crust blisters and the cheese bubbles brown.

Italian stromboli stuffed with salami, capicola, provolone, and mozzarella in rolled bread dough. A Dijon mustard layer and oregano add a sharp, herby kick.

Turkey fajitas swap lean turkey cutlets for chicken or beef, then pile sizzled bell peppers, lettuce, and salsa onto warm flour tortillas. Weeknight Tex-Mex in 40 minutes.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Herbed beef eye of round roast rubbed with basil, marjoram, paprika, and a flour crust. Slow-roasted to tender pink for an effortless Sunday centerpiece.

Texas-style chili con carne with diced beef, whole red chili pods, paprika, and a cornmeal-flour thickener. No beans, no tomato, just deep meaty heat from a long slow simmer.

Greek stuffed grape leaves (dolmades) filled with ground lamb, pine nuts, fresh mint, parsley, and lemon juice, then baked in water until tender. A classic Mediterranean appetizer.

Barley vegetable pockets stuffed with pearl barley, fresh mint, sesame oil, and lemon in pita bread. A bright, chewy vegetarian filling that works as a meal or dip.

Easy to make, and goes great with tzaziki, some onions, and pita.

Fresh tuna burgers with basil, mint, lemon zest, and red chili, grilled and stacked on whole-wheat ciabatta with wasabi mayonnaise. A lighter burger with a Thai-Japanese lean.

Herb-crusted rack of lamb seared and finished with compound herb butter, served over mesquite-grilled pepper ragout with socca and olive tapenade. Restaurant-level Provencal cooking.

Vegetarian garbanzo flour patties with ground pecans, oat flakes, and savory, pan-fried in sesame oil until crispy. An egg-free, plant-based burger alternative with nutty depth.

Homemade smoked kielbasa grinds pork shoulder with garlic, marjoram, and black pepper, then stuffs into hog casings and smokes for traditional Polish flavor. A from-scratch sausage maker's project.