10,000 marinated recipes

A delicious dish made with hazelnuts, bread crumbs and juicy apples.

Slow cooker black-eyed peas with salt pork, garlic, and oregano. Overnight soak, then low and slow cooking for tender beans with Mexican flair.

Redfish with Mousquetaire Sauce flavored with mustard and lemon juice, once popular in New Orleans.

Dry-rubbed baby back ribs grilled to smoky, caramelized glory alongside fresh corn on the cob brushed with homemade basil oil. Start the rub the night before for maximum flavor.

Add some spices to your steak and potatoes with this quick and easy recipe you'll love!

Rio Grande chili is a no-bean Texas-style chili with ground beef, cumin seeds, green chiles, beer, and masa flour for body. Simmered low for two hours. Bold and authentic.

Seared skirt steak smothered in a smoky chipotle-tomatillo salsa with 15 cloves of roasted garlic and caramelized onions. Bold, beefy Mexican-inspired comfort on one plate.

Sirloin strips seared with portobello mushrooms and scallions in a silky sour cream and balsamic gravy. Stroganoff that looks fancy but comes together in minutes.

Hallacas are Venezuela's Christmas tamales: beef, pork, chickpeas, olives, raisins, and capers wrapped in cornmeal dough and banana leaves, then boiled. Holiday tradition in every bite.

Shrimp and plum kebabs with jalapeño, cilantro, and lime. Sweet-smoky summer skewers that hit the grill in 8 minutes and bring heat, char, and stone fruit in every bite.

Potato and bologna scalloped casserole with cubed bologna, sliced potatoes, peas, and a creamy cheddar-soup sauce spiked with sage. A retro pantry casserole for an easy weeknight family dinner.

North Carolina-style pork ribs with a salt-pepper-red pepper rub and a tangy vinegar-butter basting sauce. Eastern NC barbecue flavor built on heat, acid, and smoke.

Fiddlehead fern and ham casserole layered with herb white sauce and topped with buttered bread crumbs. A New England springtime comfort dish using foraged fiddleheads.

Crispy skinned red snapper crusted with eight spices including Szechuan peppercorn, star anise, cinnamon, and cumin. Pan-seared then oven-roasted for shatteringly crisp skin.

Classic enchiladas verdes layered with corn tortillas, melted cheddar or jack cheese, and a smooth green chili sauce. A quick 30-minute Mexican dinner with simple pantry ingredients.

Lentil-nut loaf with cooked lentils, ground nuts, sauteed mushrooms, and breadcrumbs seasoned with soy sauce and herbs. A hearty vegetarian main dish that slices like meatloaf.