10,000 marinate recipes

Balsamic and black pepper filet mignon broiled in under 20 minutes with a two-ingredient molasses-balsamic glaze. A weeknight steakhouse dinner with deep caramelized crust and tender beef.

A vegan 'chickenless' a la king: mushrooms, peppers, and peas in a creamy plant-milk sauce savory with tamari. Dairy-free and meat-free comfort spooned over rice, toast, or baked potatoes.

Savory Italian-style quiche loaded with salami, mozzarella, fresh tomatoes, and green onions in a golden flaky crust. Ready in just over an hour for an easy brunch or weeknight dinner.

These nutty burgers are a barbecue favorite, great on whole-wheat onion bun with the traditional toppings of tomato, cheese, lettuce and so on.

Quick Japanese sukiyaki with thinly sliced beef, fresh vegetables, and spinach in savory soy gravy, delivering restaurant flavors in 30 minutes over steamed rice.

Turkey and rice in a warm-spiced tomato sauce with sweet dried apricots and a little green chile heat. A sweet-and-savory, Moroccan-leaning skillet served over fluffy rice, lean and quick to fix.

Fire and ice chili with cubed pork loin, pineapple chunks, jalapenos, green chiles, and a quarter cup of chili powder. A slow-simmered pork chili where sweet fruit meets serious heat.

Sizzling beef fajitas with lime-Worcestershire marinated steak, charred peppers, onions, and warm tortillas. Tex-Mex grill night with serrano heat.

Pickled oysters marinated overnight in spiced vinegar brine with sliced onions. A tangy, briny appetizer with old-fashioned charm that makes four jars.

Italian-marinated grilled flank steak with a three-ingredient marinade of Italian dressing mix, oil, and lemon juice. Overnight marinade, minutes on the grill.

Gin-marinated smoked salmon with brown sugar, pickling spices, and star anise. Bruised spices create complex flavor in this 2-hour cold-smoke recipe.

Slow-roasted pork loin marinated overnight in orange juice, puréed apricots, cloves, and ginger. Studded with garlic slivers and served with glazed apple halves.

Korean style flank steak marinated in soy sauce, sesame seeds, garlic, ginger, and dark corn syrup. Broiled and sliced thin for a savory, caramelized finish.

Broiled shrimp scampi marinated in lemon juice, garlic, dry mustard and parsley. Brighter and leaner than the classic butter-pan version, served over hot rice.

Sesame crunch chicken oven-fried with a cornflake and sesame seed coating, marinated first in evaporated milk and Worcestershire for juicy, golden, shatter-crisp skin.

Ranch-style fajitas with flank steak marinated overnight in ranch dressing mix, lime juice, and cumin. Grilled, sliced thin, and rolled in warm flour tortillas.