1,692 marinate recipes

Thick, hearty vegan chili made with smashed yams, mixed beans, tomato puree, and a smoky kick of BBQ sauce and cinnamon. A pantry-friendly one-pot meal that's ready in 40 minutes.

Spicy black bean chili ready in 25 minutes with pre-seasoned canned beans, salsa-style tomatoes, corn, and melted cheddar on top. A vegetarian weeknight dinner in one skillet.

A classic rustic french dish. Slow cooked pork shoulder.

Treat your family to this succulent pot roast that is fit for a royal feast!

Grilled curry chicken rice salad layers yogurt-marinated chicken strips over curried rice with bell pepper, snow peas, raisins, and peanuts. Cool Indian-inspired main for hot weather.

Salmon casserole with egg noodles, cream of celery soup, green peas, water chestnuts, and mushrooms, topped with crushed potato chips. A quick microwave dinner from pantry staples.

Slow cooker venison chili loaded with kidney beans, mushrooms, jalapenos, barbecue sauce, and six cloves of garlic. Thick, spicy, and built for long cooking.

Charcoal grilled salmon steaks marinated in lemon, olive oil, and basil, served over spicy black beans simmered with ham, jalapenos, and fresh thyme. A smoky, protein-packed summer plate.

Renaissance pizza layers a slow-simmered carrot-onion tomato sauce with sauteed broccoli, cauliflower, and mushrooms on a rectangular cake-flour crust. Fully vegetarian.

Microwave Brunswick stew with chicken, lima beans, corn, okra, and tomatoes. A quicker take on the Southern classic that builds its own broth from scratch in about 40 minutes.

Pecan-crusted venison medallions seared medium rare, served over bourbon sweet potato mash with Creole mustard and roasted pecans. A Southern-meets-game-night showstopper.

Soy-glazed seared tuna steaks over mixed greens with caramelized onions, summer squash, and a fiery orange-curry-habanero sauce. A restaurant-worthy plate at home.

Scrumptious cabbage rolls that are made with this basic recipe that will find its place in your cookbook.

A Mexican mole-inspired chili with cubed lamb, black beans, toasted tortilla and seed thickener, warming spices, and a square of unsweetened chocolate. Deep, complex, nothing like a Texas chili.

Grilled chicken breasts topped with a fresh gazpacho salsa of tomatoes, cucumber, bell pepper, red onion, and cumin. A light, no-cook Spanish-inspired summer dinner.

Portobello caps breaded and pressed flat like paillards, piled onto a garlicky white bean and spinach stew with slow-caramelized red onions on top. A vegetarian main with real steakhouse presence.