3,690 marinated recipes

Diabetic-friendly apple salad with a whole marinated apple cut into flower-like sections and filled with spiced applesauce, raisins, and crisp celery.

Italian vegetable salad with chickpeas, mixed vegetables, olives, and cherry tomatoes in a basil-garlic vinaigrette. A make-ahead marinated salad for potlucks.

Grilled lime chicken marinated overnight in white wine, fresh lime juice, lime zest, and parsley. A low-calorie, bright-flavored grilled chicken breast with just six ingredients.

German-style creamy cucumber salad with paper-thin cucumber slices marinated in sweet cider vinegar dressing then tossed with sour cream and fresh parsley. The classic sommer salad.

Designed for the grill, this leg of lamb is butterflied and marinated in balsamic and mint for easy grilling. Perfect for a summer cook-out or Easter dinner.

Grilled caribou steaks marinated 24 hours in red wine with ginger and hot pepper sauce, then rubbed with bacon drippings and grilled medium-rare. Wild game cooking at its most direct.

Iowa pork chops are thick-cut bone-in chops marinated in soy, garlic, onion, and ketchup, then grilled standing on the chine bone for even cooking. Heartland steakhouse standard.

Sweet-savory stir-fried tofu marinated in pineapple syrup, soy sauce, and dry sherry, then wok-tossed with crunchy bean sprouts. Vegetarian and ready in 30 minutes.

Fresh Italian antipasto salad with marinated mushrooms and artichokes over crisp vegetables drizzled with balsamic herb dressing for a light, impressive no-cook meal.

Chinese-style wine-marinated mackerel in chicken broth with napa cabbage, tofu, and ginger. Delicate fish chunks poached in a fragrant, clean-tasting soup.

Crunchy marinated vegetable salad with corn, green beans, peas, bean sprouts, and water chestnuts in a tangy hot vinegar-dill dressing. Make-ahead Southern-style potluck favorite.

Traditional Chinese vegetarian ham made from bean curd sheets marinated in soy sauce, star anise, and cloves, then steamed and sliced cold. A plant-based deli classic.

Korean BBQ tofu marinated in soy sauce, garlic, dry mustard, and sugar, then pan-fried until crispy. Vegan, naturally gluten-free with tamari.

Thai-style pickled vegetables with cauliflower, cabbage, carrots, and serrano chiles in a sweet vinegar brine. A tangy, crunchy condiment ready after one day of marinating.

Moroccan spiced olives marinated in toasted cumin, fennel, coriander, cardamom, citrus, and garlic. Five-minute appetizer that improves for weeks in the fridge.

Indian-spiced broiled swordfish marinated overnight in cumin, coriander, dry mustard, garam masala, and lemon juice. Bold, aromatic, and crispy-edged.