10,000 marinate recipes

Pickled shrimp marinated overnight in vinegar, olive oil, capers, jalapenos, and celery seed. A Southern-style make-ahead appetizer boiled with crab boil seasoning.

Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.

Why order take-out when you can make your own Chinese-style chicken wings in the comfort of your home.

Mini quiches with a cream cheese pastry crust and a rich filling of leek soup, Swiss cheese, cream, eggs, and dry mustard. Bite-sized and perfect for parties and brunches.

Grilled salmon with a honey mustard and soy sauce glaze brushed on just before it comes off the grill. Simple 4-ingredient glaze, 10 minutes on the grill, and dinner is served.

Chesapeake restaurant crab cakes: Maryland-style crab cakes bound with egg, mayo, dry mustard, and just a light breadcrumb coat. Almost all crab, pan-fried in butter until golden. The real deal.

Soft-rolled chicken enchiladas with shredded chicken breast and green chiles, sauced with garlic-onion tomato sauce and finished with a dollop of sour cream. 25 minute Tex-Mex weeknight dinner.

Kimmel soup, a traditional Jewish caraway seed soup with egg dumplings and a paprika roux base. Simple, warming, and deeply aromatic from toasted caraway.

Dump-and-bake chicken and rice casserole with cream of mushroom soup and onion soup mix. Six ingredients, 15 minutes of prep, and the oven handles the rest.

A simple and easy pie containing savory pork that is sure to have you speaking French after every bite.

A creamy Cajun oyster pie with shucked oysters in a buttery béchamel sauce seasoned with filé powder, hot sauce, and pimientos, baked under a golden pie crust. Old-school Louisiana comfort food.

Spice up your dinners with friends with this succulent chicken dish everyone will love!

Savory Swiss cheese quiche with sautéed onions and toasted sliced almonds. Creamy egg custard in a flaky crust, perfect for brunch or light dinner.

Mud-baked fish encases a fresh-caught whole fish in river clay and cooks it directly on hot coals for three hours. Traditional Australian bushcraft cooking method.

Poached salmon cutlets in white wine with a vibrant pureed basil sauce finished with lemon and butter. An elegant one-dish fish dinner where the poaching liquid becomes the sauce.

In this recipe tarragon combines with turkey breast, mushrooms and red pepper to create a fast and ultra-flavorful summer supper. The flavor is reminiscent of bearnaise sauce, minus the high-fat butter and egg yolks. Just 24 percent of the calories in this dish come from fat.