3,690 marinated recipes

Beer batter with cornmeal and flour creates crispy, golden coating for fried fish that's perfect for fish fries, tacos, or classic fish and chips.

Sliced pepper steak tossed in a creamy Thai peanut sauce with jalapeno, ginger, lime, and yogurt, served over jasmine rice. A rich, nutty, spicy beef dinner ready in 35 minutes.

Italian chicken made in an oven cooking bag with jarred marinara and green peppers. Five ingredients, no browning, no cleanup, served over pasta for a weeknight win.

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.

Spiced Indian potato and pea curry with cumin, mustard seeds, and fresh coriander. A warming vegetarian stew ready in 30 minutes using pantry staples.

Vegan broccoli pie with a silken tofu and tahini custard, nutritional yeast, and lemon juice in a pie shell. Creamy, savory, and completely dairy-free with a wheat germ topping.

Fish brined overnight in soy sauce, white wine, sugar, and spices then smoked over hickory or apple-cherry wood for up to 12 hours. Includes an oven-dried alternative.

Quick ground beef in tomato soup sauce with onion, green pepper, and carrot served over noodles. A fast, no-fuss weeknight dinner using pantry staples.

Indian tacos build hot frybread into open-faced plates piled with stewed anasazi beans, roasted Anaheim chiles, avocado, plum tomatoes, arugula, and red onion. Pueblo and Navajo street-food at home.

Pan-fried trout with sage and almonds coats whole trout in a ground almond, sage, and flour crust, then sears it in hot peanut oil until golden and crisp. A weeknight-fast riverside classic ready in 30 minutes.

Grilled burger topped with creamy guacamole and melted Monterey Jack cheese on a toasted bun. A simple Mexican-inspired twist on a classic hamburger.

Molded red pepper couscous ring filled with steamed vegetables and topped with a cool dill yogurt sauce. Stunning vegetarian buffet centerpiece that cuts like a savory cake.

Hells Canyon chukar stir-fry: velveted game bird breast stir-fried with cashews, scallions, snow peas, and rice wine. A hunter's-kitchen take on classic Chinese stir-fry technique.

Stuffed artichokes in olive oil: trimmed artichoke hearts filled with fava bean and dill rice, then slow-braised in lemony olive oil. Classic Turkish 'zeytinyagli' meze served cold.

A Moroccan-inspired vegetarian couscous loaded with tofu, chickpeas, mushrooms, walnuts, and raisins in a spiced tomato-curry sauce. Hearty, plant-based, and full of North African warmth.

Sauerbraten pot roast marinated 4-10 days in malt vinegar and horseradish, then slow-braised with onions. A traditional German sour roast with tangy, fork-tender beef.