3,691 marinate recipes

Marinated melon and strawberries in orange juice and brown sugar, topped with a honey-ginger sour cream sauce and fresh mint. A refreshing no-cook summer dessert.

Olive oil marinated mushrooms simmer button mushrooms in herbed wine vinegar with thyme, garlic, and brandy. A make-ahead antipasto that gets better after a night in the fridge.

Brightly colored vegetables soak up a tangy vinegar-oil marinade, softening just enough while keeping their crisp bite. Broccoli, carrots, peppers, and zucchini mingle in this make-ahead salad that gets better as it sits and flavors meld.

Marinated eggplant in olive oil: salt-pressed, vinegar-soaked strips layered with garlic, oregano, and chile in extra-virgin oil. An Italian antipasto that gets better for months.

Lamb chops marinated overnight in stone ground mustard and red wine, then broiled or pan-fried. Five ingredients, bold flavor, and minimal hands-on work.

BBQ spareribs marinated overnight in a New Mexican dried chile and tequila sauce with cumin, allspice, and brown sugar. Boiled first, then grilled for smoky, spicy bark.

Grilled marinated pork chops with lime juice, chili powder, and garlic, served with fresh salsa. A simple Southwestern-style pork chop recipe for the grill with a quick marinade and a cool topping.

Marinated wild rice salad with porcini and white mushrooms, julienned carrots, walnuts, and Dijon vinaigrette. A make-ahead grain salad that gets better as it sits.

Korean-style marinated skirt steak with soy sauce, sake, garlic, ginger, and sesame oil. Grilled to medium rare in under 5 minutes and sliced thin against the grain.

Penne with artichoke hearts, sun-dried tomatoes, garlic, and lemon, finished with toasty garlic breadcrumbs and romano. A no-cream Italian pantry pasta in 30 minutes.

Marinated herring salad with diced potatoes, beets, apples, and dill pickles dressed in a whipped cream dill dressing. A classic Maritime Canadian cold salad with Scandinavian roots.

Japanese pickled asparagus marinated in miso paste and dry mustard for a tangy, umami-rich side dish or appetizer.

Smashed green olives marinated with lemon chunks, roasted fennel seeds, and chili heat for bold Mediterranean appetizers that keep for 4 weeks.

Marinated artichoke hearts with Greek olives and Salonika peppers in a lemon-vinegar dressing. A make-ahead Mediterranean appetizer served with pita wedges.

Dress up your succulent steak with this simple recipe that uses cider vinegar and molasses.

This recipe is a basic vegetable salad, it can be accompanied with chicken, fish, beef, any kind of meat dish, it can let your body feel light and fresh while you eat meat dishes! Great option.