10,000 marinate recipes

Chicken in white wine: floured breasts pan-seared, then simmered in a bright white wine sauce with garlic, bay, and lemon zest, finished with scallions and butter. An elegant, fast 30-minute skillet dinner.

Golden-browned chicken simmered with zucchini, tomatoes, oregano, thyme, and briny green olives. A rustic Mediterranean one-pot meal served over white rice.

Spatchcocked roast turkey with cream gravy: backbone-removed bird that cooks in half the time, finished with a rich gravy of turkey stock, heavy cream, and nutmeg.

Provencal-style braised chicken with salt pork, tomatoes, white wine, garlic, thyme, and olives. A rustic French Sunday-supper dish that feeds a crowd from one Dutch oven.

Cubed turkey and broccoli in savory gravy with marjoram, topped with fluffy mashed potatoes studded with pimento and baked until golden. A comforting shepherd's pie that puts leftover turkey to brilliant use.

One-skillet beef goulash using freezer mix with canned tomatoes, noodles, and herbs. A quick weeknight dinner where the noodles cook right in the sauce.

Holiday quiche with ham, bacon, Swiss cheese, and shredded lettuce seasoned with savory, chervil, and parsley. A French-herbed egg pie for brunch or dinner.

Whole chicken rubbed with a bold spice blend, stuffed with fresh herbs, and grilled on charcoal with beer basting every 20 minutes. Smoky, juicy, and packed with herby flavor.

Pork loin in green sauce: Mexican-style pork simmered tender, then sliced into a tomatillo-tomato-chile-cilantro salsa verde. Serve with rice or boiled potatoes.

Salmon poached in champagne with capers, tarragon, and lemon juice. An elegant, 30-minute fish dinner with just 7 ingredients and a refined French technique.

Butterflied salmon fillet rolled around a fines herbes stuffing of parsley, tarragon, and thyme, finished with a reduced sherry butter sauce. A French-inspired entertaining centerpiece.

Provencal chicken slow cooker (crock pot): chicken pieces braised with bacon, shallots, tomato, red wine, and Mediterranean herbs. 8 hours on low for a restaurant-worthy French-Italian-Spanish fusion.

Oysters Fitzpatrick are broiled oysters in the shell, each topped with a strip of bacon, a dash of hot sauce, and a drizzle of ketchup. A bold, smoky cousin to the more famous Oysters Rockefeller.

Pantry salmon patties from canned salmon: a creamy bechamel-bound mix with lemon, mustard, and Beau Monde seasoning, pan-fried crisp. Served with a tangy lemon cheese sauce on the side.

Vegan stuffed manicotti with herbed tofu filling baked under marinara sauce. A dairy-free Italian comfort dinner with oregano, thyme, basil, and fresh parsley.

Turkey casserole layered with spaghetti, a savory tomato-mushroom sauce, and creamy white sauce. A comforting leftover turkey bake with Italian-inspired flavors.