10,000 marinate recipes

Crab cakes with roasted red pepper and lemon zest, triple-coated in breadcrumbs, pan-fried in butter, and served with a homemade basil aioli.

Meat and potato squares layer a savory meatloaf base under fluffy mashed potatoes and melted cheddar, then cut into tidy squares. Like a sliceable shepherd's pie for an easy family dinner.

Black bean chili with ground chuck, cocoa powder, molasses, cinnamon, and liquid smoke for complex depth. Pressure-cooked dried beans and a low-and-slow simmer build serious flavor.

Stir-fried chicken breast with angel hair pasta, snow peas, and carrots tossed in savory sauce and topped with sesame seeds. Better than takeout, ready at home.

Layered ground beef and noodle casserole baked under a crusty cheddar top with mushroom spaghetti sauce. Five-ingredient budget comfort food from the church cookbook era.

A savory chicken and spinach quiche with Monterey Jack cheese in a deep-dish pie shell, made easy with canned chicken. Creamy, hearty, and ready with minimal fuss for brunch or a weeknight dinner.

Crisp-fried noodle cake topped with stir-fried leeks, mushrooms, carrots, and bean sprouts in a ginger-garlic sauce. A crunchy, saucy vegetarian Asian main dish.

City chicken skewers (mock chicken) made with ground turkey and pork meatballs on bamboo skewers, breaded in corn flake crumbs, and baked in chicken gravy. A Rust Belt regional comfort classic.

A simple, but delicious crockpot recipe that will have you licking your lips after every bite!

Skillet chicken breast simmered in orange juice and topped with a fresh raspberry sauce thickened with cornstarch. Fruity, elegant, and low-fat with a hint of nutmeg.

Seared chicken breasts draped in a glossy blackberry pan sauce with sautéed mushrooms and shallots. Sweet, earthy, and elegant, all in 30 minutes with everyday ingredients.

Peruvian potato and chicken platter: poached chicken and potatoes built into a colorful spread with hard-boiled eggs, bell pepper strips, green olives, and chunky salsa.

Hungarian-style venison paprikash: flour-dusted cubes browned in butter, simmered with onions, tomatoes, dry sherry, and generous paprika, then finished with a swirl of sour cream.

A colorful vegetarian casserole that is perfect for dinner outside in the summer heat.

Tender chicken breasts cooked atop sautéed mushrooms, sliced and draped in a rich Dijon cream sauce studded with sweet halved grapes. An elegant 45-minute dinner that looks like it came from a French bistro.

Russian potato and mushroom croquettes bound with matzo meal instead of egg or breadcrumbs. Pan-fried to crisp golden edges. Vegetarian, low-fat, kosher-for-Passover friendly.