10,000 marinated recipes

This modern meatloaf stays moist using mushrooms to beef up the moisture level.

Salmon steaks baked en papillote with fresh ginger, served on a pool of white wine and lime cream sauce. An elegant foil-packet dinner with restaurant presentation.

Open-faced appetizer bites with Hungarian salami, hard-boiled egg, feta, dill pickles, kalamata olives, and shredded Jarlsberg on buttered bread. A no-cook Eastern European party platter ready in 20 minutes.

A scrumptious variation of the casserole made with bean and bacon soup, celery and biscuits.

Hearty ground beef casserole with crispy tater tots, melted Velveeta, corn, and creamy onion soup. Budget-friendly comfort food ready in under an hour.

Italian-Style Sauteed Chicken Livers with Wine and Breadcrumbs recipe

Beef bourguignon with round steak marinated in Burgundy wine, then braised with bacon, onions, garlic, thyme, and mushrooms until fork-tender. A classic French stew with real depth of flavor.

A chilled Hungarian-style cherry soup made with Bing cherries, claret wine, cinnamon, and lemon, thickened with egg yolk. Served cold as an elegant starter or light meal.

General Tso's chicken made with dark-meat thighs: crispy-fried pieces tossed in a ginger-scallion soy sauce with chili paste, rice vinegar, and sesame oil finish.

Basque shepherd's pie made in a skillet with crisp bacon, tender potatoes, thyme, and a soft-set egg topping. A rustic mountain shepherd's supper, not the usual lamb-and-mash version.

Try something new in the kitchen with this succulent dish that will have everyone asking for a second helping.

Rustic rabbit and pork terrine studded with pistachios, garlic, and thyme, wrapped in bacon and baked in a water bath. Classic French country pate served with mustard and crusty bread.

Kluski z makiem is a traditional Polish Christmas Eve noodle dish tossed with poppy seed filling, butter, raisins, lemon zest, and vanilla. A sweet, comforting holiday classic.

Georgia-style quail browned in butter and simmered in bouillon gravy until fall-off-the-bone tender. A traditional Southern game bird supper done simply.

Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.

Classic steak au poivre with flank steak: pepper-crusted beef pan-seared in butter, flambeed with brandy, and finished with cream for a bistro steak dinner in 30 minutes.