4,351 marinated recipes

Grilled shrimp and chicken skewers marinated in Dijon mustard, apple juice, soy sauce, and garlic with red peppers and zucchini. A colorful, crowd-feeding grill recipe.

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.

Chinese-style char siu pork tenderloin glazed with soy sauce, honey, brown sugar, and a hint of cinnamon. Oven-roasted until sticky and caramelized. Serves 8 as an appetizer.

Chicken breasts baked low and slow over chipped beef with a creamy mushroom soup and sour cream sauce, dotted with bacon. A retro casserole classic that practically cooks itself.

Savory sausage coffee cake with bulk sausage, Swiss and Parmesan, and a biscuit-mix batter. Brunch-friendly square casserole, no sweetness, all savory.

Classic meatloaf with cream of mushroom soup baked into the loaf and spooned over the top. Old-school comfort food with a built-in mushroom gravy, no ketchup glaze required.

Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.

Easy beef stroganoff with tenderloin, mushrooms, and sour cream in a quick pan sauce with a hint of nutmeg. Classic Russian comfort dish served over brown rice.

Traditional Mexican posole with pork loin, pork rinds, pork shanks, dried hominy, red chili pods, and oregano. A rich, hearty stew simmered low and slow for hours.

What makes this appetizer stand out are the grains of glutinous rice (also called sweet or sticky rice), which turn a pearly color when cooked.

Twice-baked potatoes stuffed with lobster, sauteed mushrooms, and melted Jarlsberg cheese finished with dry vermouth. A show-stopping steakhouse-style side that turns a baked potato into a luxury main.

Plump oysters rolled in cracker crumbs and broiled with lemon butter until golden and crispy on the outside, briny and tender within. Just 5 ingredients and 20 minutes.

Baccalà alla Vicentina is Vicenza's legendary slow-baked stockfish: cod rolled with anchovies, garlic, parsley, and Parmigiano, then braised low and slow in milk and olive oil until fork-tender.

Veal with onion, after broiling, very fresh, and nice flavour!

Rich smoked salmon quiche with goat cheese, cream cheese, and Parmesan in a flaky pie crust, finished with fresh basil. A triple-cheese brunch centrepiece for 6.

Crustless quiche with ham, cheese, green chilies, and black olives. Bisquick batter blended with eggs and evaporated milk forms its own light base.