2,329 marinate recipes

Roast stuffed leg of lamb rubbed with garlic and rosemary, finished with a red wine pan sauce of tomatoes and olives. A centerpiece roast for Sunday or Easter dinner.

Roasted Cornish hens stuffed with lemon, garlic, and rosemary, basted with honey-lemon glaze and finished with a white wine pan sauce. Elegant individual portions for special occasions.

Canned sardines warmed in white wine over a soft fennel and onion relish. A simple, elegant Mediterranean-style fish dish using the sardine oil for cooking.

Mini pumpkins stuffed with herbed rye bread cubes, carrots, celery, and onion, baked until tender. A vegetarian fall main dish that doubles as a stunning table centerpiece.

Beer-braised round steak baked low and slow with onions, garlic, beef bouillon, and thyme. A fork-tender braised beef served over noodles or rice.

Simple chicken Marsala with just six ingredients. Flour-dusted cutlets seared golden, then finished in a Marsala wine and chicken stock pan sauce. Ready in 40 minutes.

Grilled beef tenderloin steaks with a homemade BBQ spice rub of brown sugar, paprika, allspice, and dry mustard. Ready in 20 minutes with a smoky, caramelized crust.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Santa Maria-style grilled tri-tip marinated 24 hours in red wine, olive oil, Worcestershire, soy sauce, and garlic. Central California barbecue at its finest.

Grilled lamb skewers marinated overnight in fresh mint, orange juice, Sichuan peppercorns, ginger, and sherry. Bold East-meets-Mediterranean flavors on the grill in under 10 minutes.

Grilled ham steak marinated in ginger ale, orange juice, brown sugar, and warm spices. A sweet-tangy glaze that caramelizes on the grill for a sticky, golden crust.

Master flank steak marinates two trimmed flank steaks in barbecue sauce for 4 to 6 hours, then grills to your preferred doneness. A two-ingredient summer cookout staple.

Pickin' pork marinates bone-in pork shoulder in apple cider vinegar overnight, then slow-roasts wrapped in foil for fall-apart North Carolina-style pulled pork. Just three ingredients.

Grilled hoisin-marinated pork strips tucked into crisp lettuce cups with rice noodles, crunchy veggies, and a sweet peanut-chile dipping sauce. A fresh, hands-on Thai dinner for a crowd.

Grilled summer vegetables: eggplant, zucchini, and red and yellow bell peppers marinated in olive oil, white wine vinegar, garlic, and fresh oregano, then grilled until tender. A Mediterranean side for any BBQ.

Basic rack of lamb: a French-trimmed rack marinated, then roasted hot to a rosy medium-rare and carved into elegant double-bone chops. The foundation technique for an impressive special-occasion main.