10,000 marinate recipes

Swiss cheese and mushroom quiche with sweated onions, thyme, and dry mustard in a flaky pie shell. The mustard sharpens the nutty Swiss while mushrooms add earthy depth to the silky custard.

Upgraded tuna noodle casserole with bell peppers, celery, pimentos, sherry, and slivered almonds. A retro comfort dish dressed up with classier ingredients than the standard version.

A protein-packed vegetarian casserole of bulgur, lentils, and tofu baked with corn, carrots, rosemary, and tarragon in sesame oil. Wholesome plant-based comfort food in one dish.

Pan-fried fish fillets in a Latin-style island sauce with tomatoes, olives, green pepper, vinegar, and bay leaf. A Veracruz-inspired one-pan dinner.

A delicious one pot meal is made with long grain brown rice, summer squash, shrimp, mint leaves and saffron. Enjoy lots of deliciousness all in one bite.

To bring out the natural sweetness of ham and to keep it juicy during grilling, we glazed ham steaks with orange juice and tequila.

Grilled ham and Swiss sandwich loaded with sweet caramelized onions, tart Granny Smith apple, and a brush of Dijon glaze on crusty sourdough. The contrast of sharp cheese, salty ham, and crisp apple makes every bite layered.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Ham Dijon pasta with smoked ham, broccoli, and mushrooms in a rich Dijon mustard cream sauce. A one-skillet dinner ready in 30 minutes over ribbon pasta.

Jamaican jerk chicken rubbed with a fiery homemade paste of toasted allspice, scallions, garlic, and warm spice, then grilled low and slow over indirect heat. Serve with Pickapeppa sauce for the real deal.

A tasty alternative to the ordinary salad that will have you eager to enjoy a second helping!

Microwave pork chop casserole in cream of celery soup with Worcestershire sauce and onion. Browned chops baked in a savory cream sauce, ready in 35 minutes.

Pan-seared New York strip steak topped with a melted blue cheese and white wine sauce made from the pan drippings. A steakhouse-quality dinner ready in 30 minutes.

Wesley Pitts' award-winning Texas chili with beef chuck, ground pork, beer, mole powder, and masa harina thickening. The legendary Terlingua competition formula.

Toor dal with tadka: split pigeon peas boiled with turmeric, finished with a sizzling oil tempering of popped mustard seeds, cumin, onion, garlic, and chili. A quintessential South Indian vegan comfort dish over rice.

Roasted squab with corn and chili sauce: juniper-scented birds roasted rare, served with a smoky bacon, chili, and corn-cob sauce sweetened with maple syrup.