3,690 marinated recipes

Grilled flounder fillets with lime, lemon, and quick-pickled cucumber noodles. A bright citrus-forward seafood dinner with a refreshing salad base.

Braised cremini mushrooms stuffed with leeks and herbs, finished under the broiler with melted cheese. Elegant restaurant-style appetizer with deep Madeira-wine flavor.

Pizza dough a la Spago, the Wolfgang Puck Spago restaurant recipe with honey, olive oil, and a quick warm rise. Makes 4 individual crusts ready for the oven or wood-fired grill.

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

Slow-simmered dried beans with sausage, whole garlic cloves, and jalapeños. A classic Southern-style bean pot that cooks low for hours into a smoky, spicy one-pot main dish.

Seafood paella this style is a streamlined, home-kitchen riff on the Spanish classic. Rice, chicken, and seafood mingle with red pepper, tomato, and jalapeno for a weeknight one-pan dinner.

Peanut butter and honey sandwiches with raisins mixed right into the spread. A freezer-friendly lunch box staple that takes 5 minutes to make a batch of four.

Ground turkey, elbow macaroni, and chili spices simmered together in one Dutch oven. Topped with Parmesan and ready in under an hour, this is the weeknight comfort food your family will request on repeat.

Simple homemade pizza dough with just five ingredients: flour, yeast, olive oil, sugar, and salt. Knead by hand or food processor for chewy, bubbly crusts every time.

Mushroom steak pan-sears lean steaks and finishes them with a quick pan sauce of mushrooms, onion, Worcestershire, and beef stock. Pub-style steak dinner ready in under 20 minutes.

Bread machine pizza dough: dump the ingredients into your machine, set to dough mode, then shape into four personal pizzas and bake at high heat for crispy homemade pies.

A light vegetable soup simmered with potatoes, carrots, zucchini, tomatoes, and dill weed in vegetable stock. Vegan, low-calorie, and on the table in under an hour.

Whole roasted trout brushed with Worcestershire and lemon, topped with bacon strips and baked until the bacon crisps and the fish flakes. Classic camp-fire-style preparation.

Rabbit almondine, an old-school braise where flour-coated rabbit pieces simmer in herbed chicken broth, then finish in a sour cream gravy with toasted slivered almonds. Country French comfort food with rustic bones.

Meatball stroganoff with browned mushrooms in a creamy tomato sauce made with evaporated milk, Worcestershire, and lemon juice. Serve over rice or egg noodles.

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.