10,000 marinate recipes

A great chicken casserole with a nice tangy sauce and just the right amount of crunch from the topping. It is one of our family favorites. The kids always ask for it.

Seafood casserole with shrimp, scallops, crab, and oysters in a creamy dill-mayo sauce topped with crushed potato chips. A retro four-shellfish bake with a crunchy golden crust.

Fiddlehead quiche pairs spring fiddlehead ferns with crispy bacon, Swiss cheese and a creamy egg custard in a flaky pie shell. A short-season New England brunch dish with a nutty, asparagus-like green flavor.

A quick and easy version of chicken pie that uses soft bread crumbs instead of a pastry crust.

Grilled lobster dinner pairs halved lobster, husk-steamed corn, and littleneck clams over the fire, basted with garlic-oregano herb butter. A full New England seafood feast on the grill.

Thai barbecued chicken brushes a hoisin, ketchup, molasses and chili-paste glaze onto poached chicken then finishes on the grill for sticky charred edges. The technique that prevents burnt sauce.

Individual carrot-pork loaves made in the microwave with shredded carrots, oregano, and melted cheddar on top. A quick two-serving meatloaf ready in under 10 minutes of cook time.

Pan-fried sole fillets in a quick rice wine and ginger sauce, brightened with lemon and finished with toasted pine nuts and scallions. A light, Asian-inspired fish dinner on the table in about 30 minutes.

Pan-fried bass coated in cornmeal and cooked in bacon drippings in a cast iron skillet. A classic Southern fish fry technique with a crispy golden crust and just three main ingredients.

A traditional Persian-inspired stew of browned chicken simmered in a rich walnut and pomegranate sauce with cinnamon and lemon. Sweet, tart, and deeply savory with every spoonful.

West African peanut stew with sweet potatoes, rutabaga, chickpeas, cabbage, and curry spices served over millet. A hearty, vegan one-pot meal inspired by Senegalese cooking.

Low-cholesterol salmon quiche made with egg whites, cottage cheese, and canned salmon, plus green pepper and scallions in a flaky crust. Heart-smart brunch protein without yolks.

Quick-thickening arrowroot sauce seasoned with tamari, vegetable stock, and cayenne. Drizzle over steamed vegetables, whole grains, or stir-fries for instant flavor.

Hot and spicy spareribs grill low and slow with indirect heat, then baste with a tomato, cider vinegar, brown sugar, and chili powder sauce. Sticky, smoky backyard barbecue ribs.

Fresh chile and corn fritters made with Anaheim and serrano chiles blended into sweet corn purée, pan-fried in ghee and served with sauteed apples. A Southwestern vegetarian main with sweet-hot-savory balance.

Braised lamb shanks simmered in a flour-thickened broth with onion and garlic, finished with celery, fresh tomatoes, and parsley. Fall-off-the-bone tender.